Lebanese Baklava or Baklawa
A homemade flaky, sweet and tasty treat! Be sure to put the phyllo in the refrigerator the day before to defrost.
Servings: 96 pieces
Calories: 76kcal
Special Equipment
- Food Processor
- 18"x13" rimmed sheet pan
- Pastry brush
Ingredients
- 1 pound shelled unsalted pistachios
- ½ cup sugar
- 1 teaspoon rose water
- 1 pound box of phyllo sheets, aka fillo
- 8 ounces ghee, melted, or clarified butter
Sugar Syrup
- 1 ¼ cups sugar
- ¾ cup water
- 2 teaspoons fresh lemon juice
- 2 teaspoons rose water
Instructions
Baklava
- Put the phyllo in the refrigerator 24 hours ahead of time to defrost.
- Put the pistachios and sugar in the bowl of your food processor and pulse.
- After about 5 pulses, sprinkle 1 teaspoon rose water over the pistachios then continue pulsing until finely ground. Be careful with your pulsing so you don't end up with pistachio butter!
- Heat oven to 325°.
- Using a pastry brush, brush ghee over the surface of a rimmed sheet pan, including the sides.
- Unroll your defrosted phyllo sheets on a smooth surface and have a piece of waxed paper or slightly damp towel ready to keep the unused pieces covered.
- Peel off one piece of phyllo and carefully lay it flat on the bottom of the buttered pan. If it tears, it's okay, just put it back together like a puzzle.
- Brush some ghee over to cover the surface. You can hold the phyllo sheet down with your fingertips to prevent it from moving.
- Lay another sheet of phyllo over the first and brush with ghee. Continue with the phyllo and ghee until you have 8 sheets stacked up.
- Spread half of the nut mixture over the 8 sheets of phyllo.
- Lay a sheet of phyllo on top of the nuts and brush with ghee. Continue stacking the phyllo until 5 sheets are stacked.
- Spread the remaining nuts over the phyllo.
- Lay another sheet of phyllo on top of the nuts, brush with ghee and continue with phyllo and ghee until all the sheets are used. (There should be 5 to 6 sheets in this layer.)
- Using a sharp knife cut the Baklava into diamonds or triangles.
- Bake for 45 to 55 minutes until light brown.
- While the pastry is baking make the Sugar Syrup.
Rose Sugar Syrup
- Put the sugar, water and lemon juice in a small saucepan and bring to a boil. Boil for 5 minutes, the sugar should be completely dissolved.
- Remove from heat and stir in the rose water.
- Set aside to cool.
Completing the Baklava
- As soon as the pastry is removed from the oven, slowly pour the Rose Sugar Syrup over to completely cover. And listen to the satisfying sizzle.
- Let cool and serve with ice cream. In Lebanon they serve Baklava with Turkish coffee, yum!
Notes
Gr8 Do Ahead Tips:
- The Sugar Syrup can be made up to 2 weeks ahead of time. Refrigerate until ready to use.
- Baklava can be made up to 2 weeks ahead of time and will keep at room temperature in an airtight container.
Nutrition Information
Calories: 76kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 51mg | Fiber: 1g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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