Baklawa (Lebanese Pistachio and Walnut Phyllo Pastry)
Local name: بقلاوة
In short: Crisp layers of buttery phyllo filled with chopped pistachios and walnuts, cut into diamonds and soaked in orange blossom syrup. It takes about 1 h 35 min in total and makes 30 servings.
- Prep
- 45 min
- Cook
- 50 min
- Resting
- 4 h
- Total
- 1 h 35 min
- Servings
- 30
- Difficulty
- Medium
- Calories
- 190 kcal
Baklawa is the festive sweet of Lebanese pastry shops and holiday tables: thin, buttery phyllo sheets around a layer of chopped nuts, cut into diamonds before baking and soaked with fragrant syrup. The layers stay crisp and flaky while the syrup sinks into the nuts. It takes patience to layer but little skill, and one tray feeds a crowd. It keeps well for several days, so you can make it ahead.
Instructions
- For the syrup, bring the sugar, water and lemon juice to a boil, then simmer for 8 to 10 minutes, until it lightly coats a spoon. Take it off the heat, stir in the orange blossom and rose waters and let it cool completely.
- Heat the oven to 175°C (350°F). Brush a 23 x 33 cm (9 x 13 in) baking pan with melted butter.
- Mix the pistachios (minus the 2 tbsp for the top), walnuts, 3 tbsp sugar, cinnamon and 1 tbsp orange blossom water in a bowl.
- Trim the phyllo sheets to fit the pan and keep them under a damp towel. Lay one sheet in the pan, brush it lightly with butter and repeat until you have 10 sheets.
- Spread the nut mixture evenly over the pastry and press down lightly.
- Top with the remaining sheets, brushing each one with butter. Brush the top sheet generously and drizzle over any leftover butter.
- With a sharp knife, cut all the way through the layers into diamonds: make 4 lengthwise cuts, then diagonal cuts about 5 cm (2 in) apart.
- Bake for 45 to 50 minutes, until deep golden and crisp.
- Pour the cooled syrup evenly over the hot baklawa as soon as it leaves the oven. Sprinkle with the reserved pistachios and leave uncovered for at least 4 hours before serving.
Tips
- Pour cooled syrup over hot pastry. The difference in temperature keeps the layers crisp instead of soggy.
- Cut all the way through before baking so the syrup reaches every layer. Keep unused phyllo under a damp towel, because it dries and cracks within minutes.
Questions and answers
How long does baklawa keep?
In a loosely covered container at room temperature it keeps for about 5 days. For longer storage, freeze it for up to 2 months and thaw it at room temperature.
Can I use only one kind of nut?
Yes. Use 300 g (3 cups) of pistachios for a greener, richer baklawa, or all walnuts for a milder and cheaper one.
Why is my baklawa soggy?
The syrup was probably still warm, or the pastry was not baked until deep golden. Cool the syrup fully and bake until the top is a rich golden color.
How long does it take to make Baklawa (Lebanese Pistachio and Walnut Phyllo Pastry)?
About 1 h 35 min in total: 45 min of preparation and 50 min of cooking.
How many calories are in Baklawa (Lebanese Pistachio and Walnut Phyllo Pastry)?
About 190 kcal per serving, with 3 g of protein, 19 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 19 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 55 mg |
Estimated values, calculated from the ingredients.
