Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseDessert
Recipe Story
origins & traditionsThis exquisite baklawa represents centuries of Middle Eastern pastry artistry, featuring paper-thin phyllo layers generously brushed with clarified butter and filled with premium walnuts perfumed with cinnamon and orange blossom water. Each piece is carefully cut into diamond shapes before baking to achieve the signature golden crisp exterior. Once removed from the oven, the hot pastry is immediately soaked in cool aromatic syrup infused with honey, rose water, and lemon, creating a perfect balance of textures and flavors. The result is a sophisticated dessert with satisfying crunch giving way to tender, nut-filled layers that showcase the refined techniques passed down through generations of Lebanese bakers. Best enjoyed with strong Arabic coffee or mint tea.
Instructions
step by step0/10 done
Prepare the walnut filling by combining finely chopped walnuts with cinnamon, sugar, and a pinch of ground cloves in a bowl. Set aside.
Make the syrup by combining water, sugar, honey, lemon juice, and orange blossom water in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes until slightly thickened. Cool completely and refrigerate.
Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish generously with melted butter.
Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet in the pan and brush with melted butter. Repeat with 7 more sheets, buttering each layer.
Spread half of the walnut mixture evenly over the phyllo. Add 4 more buttered phyllo sheets, then the remaining walnut filling.
Top with 8 more phyllo sheets, buttering each layer generously, especially the top sheet.
Using a sharp knife, cut the baklawa into diamond or square shapes, cutting all the way through to the bottom.
Bake for 40-45 minutes until golden brown and crisp.
Immediately upon removing from oven, pour the cold syrup evenly over the hot baklawa. Listen for the sizzle as the syrup penetrates the layers.
Allow to cool completely at room temperature for at least 4 hours before serving to let the syrup fully absorb.
Baklawa bil Joz - Walnut Honey Pastry
4.3 (139)
Golden layers of buttered phyllo filled with spiced walnuts, baked until crisp and drenched in fragrant orange blossom honey syrup. A Middle Eastern masterpiece that melts in your mouth.
medium
1h 25m
24 servings
Ingredients
0 of 8 checked
Pastry
- 16 ounces flour, phyllo sheets
- 12 ounces butter, melted and clarified
Syrup
- 1 cup honey
- 1 1/2 cups sugar
- 1 pieces lemon, juiced
- 1 tablespoons orange, orange blossom water
Filling
- 2 teaspoons cinnamon, ground
- 1/4 teaspoons nutmeg, ground cloves
Chef Tips
expert advice•The key to perfect baklawa is temperature contrast: hot pastry meets cold syrup.
•Never reverse this or the pastry will become soggy.
•Use high-quality phyllo dough and keep it covered at all times to prevent drying.
•Do not skimp on the butter between layers as this creates the signature flaky texture.
•For a modern twist, add a tablespoon of finely ground pistachios to the walnut mixture.
•If you prefer less sweetness, reduce the syrup by half and brush it on rather than pouring.
•The baklawa can be made a day ahead and actually improves as the flavors meld.
•To achieve perfectly crisp layers, ensure your oven temperature is accurate and avoid opening the door during baking.
•Some bakers place a whole clove in the center of each diamond piece before baking for authentic presentation.
