How to make Lebanese Baklawa/Baklava at home | Baklava Recipe

phyllo dough

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade pastry dough

Whole wheat phyllo adds fiber, while homemade dough can be more economical.

nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide similar crunch, while oats can be a budget-friendly filler.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is more affordable.

In a saucepan, add sugar, water, and a few drops of lemon juice.

Bring to a boil, then lower the heat to a simmer for about 3 minutes, mixing slowly to melt the sugar.

Turn off the heat and add rose water and orange blossom.

Melt clarified butter on low heat in a saucepan, avoiding milk solids.

Open phyllo dough package when ready to use, laying sheets on a flat surface.

For each roll, use two sheets of phyllo, brushing the top sheet with melted butter.

Spoon the walnut mixture on the bottom end and sprinkle a bit in the middle.

Start rolling the phyllo over the nuts gently while pressing tightly.

Brush the top with butter when reaching the end of the roll.

Place the roll on a buttered light-colored aluminum pan.

Cut the rolls into about 1-inch pieces before baking.

Preheat the oven to 420°F.

Bake the rolls, placing the pan on the bottom rack and then moving it to the top rack.

When removed from the oven, drizzle the cooled syrup over the baklawa, using 3/4 of the syrup amount.

If desired, add the remaining syrup for extra sweetness.

Allow the baklawa to cool for 30 minutes before transferring to a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens