This traditional Lebanese baklava offers a delightful contrast between shatteringly crisp filo layers and a rich, fragrant nut filling. The dish is elevated by the floral notes of rose water, which permeates both the nut mixture and the simple syrup. It is a luxurious dessert that feels celebratory yet approachable. Perfect for holidays, family gatherings, or simply as an elegant treat with afternoon coffee. The combination of walnuts or pistachios provides a satisfying crunch, while the soaked syrup ensures every bite is moist and intensely sweet. Mastering this recipe adds a sophisticated, homemade pastry to your culinary repertoire.
Baklava (Lebanese
Description
This traditional Lebanese baklava offers a delightful contrast between shatteringly crisp filo layers and a rich, fragrant nut filling. The dish is elevated by the floral notes of rose water, which permeates both the nut mixture and the simple syrup. It is a luxurious dessert that feels celebratory yet approachable. Perfect for holidays, family gatherings, or simply as an elegant treat with afternoon coffee. The combination of walnuts or pistachios provides a satisfying crunch, while the soaked syrup ensures every bite is moist and intensely sweet. Mastering this recipe adds a sophisticated, homemade pastry to your culinary repertoire.Ingredients
Directions
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Prepare the syrup by combining 2 cups sugar, 1 cup water, and a few drops of lemon juice in a saucepan.
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Bring the syrup mixture to a boil over medium heat and cook for 10 to 15 minutes until slightly viscous (225&# 194;°F (107ðC)).
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Remove the syrup from heat, stir in 1 teaspoon rose water, and let it cool completely.
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Preheat your oven to 300ðF (150ðC).
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In a bowl, combine 2 cups chopped walnuts (or pistachios), 1/3 cup sugar, and 1 tablespoon rose water.
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Butter a 10x14 inch baking pan and lay down the first sheet of filo dough, brushing it generously with melted butter.
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Continue layering filo sheets, brushing each one with butter, until you have used about half of the dough.
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Sprinkle the nut mixture evenly over the layered filo to create a filling layer.
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Layer the remaining filo sheets on top, brushing each one with butter as you go.
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Using a sharp knife, carefully cut the baklava into diamond-shaped pieces before baking.
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Bake in the preheated oven for 60 minutes, or until the pastry is golden brown and crisp.
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Immediately upon removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry.
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Allow the baklava to cool completely at room temperature until the syrup is fully absorbed before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 784.8kcal
- % Daily Value *
- Total Fat 78.0g120%
- Saturated Fat 7.3g37%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 8.0g32%
- Sugars 3.1g
- Protein 18.2g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
