Lebanese Baklava Recipe
Lebanese Baklava
Flavors of Lebanon
Total time: 1hr to 2hr
Oven temperature: 125° C (250° F)
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
Difficulty: Easy
Chef's Note
A traditional recipe from Samar Restaurant, fine Lebanese cuisine in Longueil, Quebec,
- 500 g (18 oz.) finely ground Walnuts
- 125 ml (1/2 cup) granulated sugar
- 30 ml (2 tbsp.) Rosewater
- 30 ml (2 tbsp.) Orange flower water
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) oil
- 500 ml (2 cups) sugar
- 250 ml (1 cup) water
- A drop of rose water
- A drop of orange flower water
- 1 slice of lemon
  1. In a bowl, combine the walnuts, sugar, rose and orange flower waters;
  2. spread out a sheet of phyllo pastry with the narrow edge facing you;
  3. spread some of the mixture over the phyllo, leaving a 2-3 cm (1") border;
  4. roll up; cut into 6 pieces; place in a baking dish; continue until the mixture is used up;
  5. melt the butter in a saucepan or microwave; brush the baklavas until evenly coated;
  6. place in a preheated 125° C (250° F) oven for an hour; increase the temperature to 180° C (350° F) and bake 15 minutes longer.


  1. During the last stage of baking, combine all the ingredients for the syrup in a saucepan;
  2. simmer until the sugar has melted and formed a syrup;
  3. remove the baklava from the oven, pour the syrup over top and let cool to room temperature.
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