All of the Baklawa (or Baklava) versions are made with filo, a nut filling and a sweet syrup. However, what makes Lebanese Baklawa different than Greek or Turkish ones and – in my biased opinion 🙂 – better, are a few details. There should be no spice in the nut filling. No cinnamon, no cloves, no mace or nutmeg. The filling is just nuts, a little sugar and a pinch of salt. That’s all. Spices just distract from the flavor of the roasted nuts.
Lebanese Baklawa also does not have honey. No honey at all. Honey syrup makes it heavy and a bit cloying and again imparts its own flavor. This Baklawa is soaked in a syrup made from water, sugar and a couple of aromatic extracts namely rose water and orange blossom water. The first one is distilled from a specific kind of rose that is usually pink, not much to look at but so fragrant. The second one is distilled from the blossoms (flowers) of orange, preferably bitter (Seville) oranges.
Last but not least, there are only two layers of filo in a Baklawa. This is not a club sandwich. The construction should look like this: filo+nuts+filo. I’ve seen many versions that are more like filo+nuts+filo+nuts+filo. Not so good.
So, here it is. My favorite simple Baklawa recipe. This one is based on the recipe from Sonia Uvezian’s book Recipes and Remembrances from an Eastern Mediterranean Kitchen
- 2 Cups chopped toasted walnuts
- 0.5 to 1 Cup chopped toasted almonds
- 2 Tbsp sugar
- 1 tsp salt
- 1 lb filo pastry
- 1 Cup clarified butter
- 2 Cups sugar
- 1 Cup water
- 2 Tbsp lemon juice
- 2 tsp rose water
- 1 tsp orange blossom water
Mix the nuts with the sugar and salt set aside.
Generously brush a 9 by 13 inch baking dish with some of the butter. Lay half the filo sheets in the pan brushing each one with clarified butter as you put it in the pan. Spread the nuts mixture on the filo sheets and lay the rest of the filo on top, again brushing each one with the butter.
Preheat the oven to 350F. With a sharp knife cut the baklawa while in the pan into squares of about 2 inches. Place the pan in the oven and reduce the temperature to 300F. Bake it for about an hour, or until a nice golden color and puffed a little bit.
While the baklawa bakes make the syrup by boiling the water, sugar and lemon juice together for about 4 minutes. Turn off the heat and add the rosewater and orange blossom water. Let it cool slightly (this can be done a few days ahead and kept well covered at room temperature).
When the baklawa is out of the oven, pour on the syrup and allow it to soak through. Let it cool to room temperature and enjoy.
2 thoughts on “Lebanese Baklawa”
Yes, its better to keep only two layers filo-nut-filo. Its one of the best sweet dishes in the Lebanese kitchen, and such an easy recipe.
Reblogged this on Bookish Reflections and commented:
Baklawa Recipe – almost like grandma’s