Baklava Recipe
Flavors of Lebanon
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Oven temperature: 180° C (350° F)
Baking time: 15 minutes

Difficulty: Easy
Chef's Note

Don't forget a basic principle: pour the hot syrup over cold baklava, or cold syrup over hot baklava so that it absorbs as much of the syrup as possible.

- 1 package of phyllo pastry
- 750 ml (3 cups) walnuts
- A pinch of cinnamon
- 2 tbsp. orange flower water

- 375 ml (1 1/2 cup) sugar
- 125 ml (1/2 cup) water
- 1 tbsp. orange flower water
- A little lemon juice
- 200 g (7 oz.) butter
- Honey
  1. First make the syrup. Combine all the syrup ingredients in a saucepan and place over medium heat. Stir to dissolve the sugar. Bring to a boil and let cook 5 minutes. Do not let the syrup get too thick or it will not be absorbed by the phyllo dough. Remove from the heat and let cool. Refrigerate.
  2. For the walnut filling, combine the walnuts, 2 tbsp. orange flower water and enough honey so that the walnuts stick together but are not dripping.
  3. Brush a cookie sheet liberally with melted butter. Carefully place 1 sheet of phyllo dough on top of the butter. Brush the phyllo with butter and top with another sheet of phyllo. Continue until you have used 1/3 of the phyllo dough.
  4. Spread the walnut mixture on the phyllo, leaving a small border along the edges. Cover with the remaining phyllo, brushing butter between each sheet.
  5. Brush the top of the baklava with butter and cut the baklava into squares.
  6. Bake in a 180° C (350° F) oven for about 15 minutes, watching it closely. When the baklava is done, spoon or ladle the syrup over the top a little at a time.


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