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4.67 from 6 votes

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.
Prep Time50 mins
Cook Time50 mins
Phyllo Defrost Time1 d
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Lebanese, Middle Eastern
Keyword: Baklava
Servings: 96 pieces
Author: Anna

Special Equipment

  • Food Processor
  • 18"x13" rimmed sheet pan
  • Pastry brush


  • 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



  • 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!


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. 

Gr8 Tips:

You can substitute walnuts and use orange blossom water instead of rose water, if you prefer.
Tried this recipe?Mention @Great8Friends or tag #gr8food!