Lebanese Baklava. Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. Once you get the hang of the many parts involved, it's a wonderful and not-difficult addition to your baking repertoire! By the way, you don't have to butter every layer!
The mazahar, or orange blossom water, can be purchased at any Middle Eastern or Greek specialty store. TIP: Syrup must either be cool and poured over hot baklawa or hot and poured over cooled baklawa. The traditional Greek bakLAVA uses a honey based syrup with some additional spices, generally quite sweet. You can cook Lebanese Baklava using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Lebanese Baklava
- You need 2 pcs of Phyllo Pastry.
- Prepare 500 gr of unsalted butted.
- Prepare 250 gr of almond meal.
- You need 500 gr of walnut (finely grounded with blender).
- You need 1 cup of sugar.
- It’s 3 tbsp of rose water.
- You need 3 tbsp of orange blossom water.
- Prepare 100 gr of pistachio (grounded).
- It’s of Syrup/attar:.
- It’s 3 cups of sugar.
- It’s 2 cups of water.
- It’s of Lemon juice from 1/2 lemon.
- You need 2 tbsp of orange blossom water.
- It’s 2 tbsp of rose water.
Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients. Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B. C times to the Assyrian civilization.
Lebanese Baklava step by step
- First of all we make the syrup/attar. Boil the water, add sugar. Stir it occasionally until thickened. Once it thickened, turn off the fire add lemon juice, rose water, and orange blossom water, mix them well. Store in a bottle or container while cooled..
- Preheat oven 160°C, meanwhile we prepare the baklava filling. Mix almond meal, ground walnut, sugar, rose water, and orange blossom water in a mixing bowl until it becomes like a dough. If it needs more water, add more rose water or orange blossom water gradually..
- Melt the butter properly. Coat the baking tray with the butter..
- Remove first phyllo pastry from the packaging, spread carefully on the butter in the baking tray..
- Spread the walnut mixture on top of the phyllo pastry evenly. Make sure you press it to make it firm..
- Open another package of phyllo pastry and layer it on top of the walnut filling and press it carefully..
- Start cutting baklava in diamond shape with a sharp knife slowly. Make sure it cut really well to the bottom layer..
- After all tray of baklava cut really well, pour butter gradually all over it..
- Bake it until the top layer looks flaky. It takes around 10-20 mins, oven heat may vary. Don't let it over cook, it doesn't take long..
- Remove from the over when the top layer looks golden and flaky..
- Pour syrup/attar on top of it while it's still hot. Sprinkle ground pistachio. Wait until it cools down..
- Baklava is ready to enjoy for dessert..
Through the centuries, many neighboring countries adopted the delicacy and created their own versions. Today there are dozens of types of "Baklava" grouped in Lebanese Cuisine under "Arabic Sweets". The main difference is that Greek baklava uses honey whereas the Lebanese style uses a sugar syrup; a YUMMY sugar syrup if I might say! So here you go, homemade, flaky, sweet and tasty Baklava! Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can't find orange blossom water), and set aside to cool.