Baklava | Lebanese Baklava recipe | Easy

Baklava.

This recipe comes from the book Forever Beirut by Barbara Abdeni Massaad. There are many variations of Baklava in the mediterranean. I use her recipe as a basis and have made some small changes. I don't like the taste of rose water, so I doubled the orange blossom water. You can add both if you like. You can also use all walnuts, or pistachios, or mix them like I did. Making baklava isn't difficult, but it is time consuming. It took me about an hour just to layer the phyllo sheets, but I was also filming.

1 package phyllo pastry (16oz/450g) thawed.
1 cup (225g) butter
1 1/2 cups (250g) walnuts
1/2 cup (50g) pistachios, plus more for garnish
2 teaspoons sugar
2 tablespoons orange blossom water

Syrup
1 1/2 cups (300g) sugar
1/2 cup (170g) honey
1 1/2 cups (350ml) water
2 tablespoons water
2 teaspoons orange blossom water

Add the walnuts, pistachios, and 2 teaspoons of sugar to a small food processor and blitz into a crumb. Mix in 2 tablespoons of the orange blossom water. You can also do 1 tablespoon of orange blossom water and 1 tablespoon of rose water. Mix to combine and set aside. Lay out two damp paper towels on a tray. This will keep the phyllo pastry soft. Each package of phyllo comes with two sets of sheets. Work with one packet at a time and keep the other one in the fridge. Melt 1/2 cup (113g) of the butter and liberally coat the bottom and sides of the pan that you're using. It should be about the same size as the phyllo sheets, or smaller. Place one sheet of the phyllo into the pan and brush with butter, enough to moisten. Continue with the rest of the phyllo sheets from this packet. If you're using a smallish pan rotate it to even the layers of phyllo. Spread two thirds of the nut mixture into the phyllo sheets. You can use all of it if you like, but I divided it for more layers. Sprinkle with 1/2 teaspoon of cinnamon. Take out the other phyllo packet from the fridge and melt the other half of the butter.

When you layer the phyllo on top of the nuts it will be more difficult than the other layers. Be gentle and patient while brushing with the butter. It will be easier with the subsequent layers. Continue layering until you've used half of this packet of phyllo and then add another layer of nuts. Finish layering with the rest of the phyllo dough. Dip a sharp knife into water and cut the pastry into squares. You can make whatever design that you like, but the pieces should be small. Rewet the knife if it becomes difficult to cut.

To make the syrup:

Add 1 1/2 cups (300g) of sugar to a pot along with 1/2 cup (170g) of honey and 1 1/2 cups (350ml) of water. Cook over medium heat until it starts to boil and then add 2 tablespoons of lemon juice. Lower the heat and allow it to cook for 10 more minutes. Off the heat add 2 teaspoons of the orange blossom water (or rose water) and allow it to cool.

Preheat the oven to 350°F/180°C. Sprinkle the top of the baklava with water with your fingers. This will make it crispy. Bake for 20-25 minutes. It should be slightly golden and crispy on top. While it's still warm add some of the syrup. Help it absorb into the baklava with a cocktail skewer. Add some more of the syrup, but you won't use it all. Allow it to cool for an hour before serving.

Chapters:
00:00-00:23 Intro & recipe
00:24-01:53 Prep
01:54-05:45 Layers
05:46-07:36 Cutting
07:37-09:36 Syrup
09:37-10:00 Finishing touches
10:01-10:45 Tasting & recipe
10:46-11:09 Fin. L, S, C. 🌰🍯🇱🇧

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