This Eid, make lebanese style baklava, that is filled with walnuts and pistachios, and doused in orange blossom sugar syrup. This is an easy baklava recipe where you don’t have to brush each phyllo pastry sheet, instead you pour the melted butter and ghee over the baklava, saving LOTS of time! This will be a hit during Eid and any other time you make it. Crispy, sweet and DELICIOUS!
Watch video at the end of post for all recipe steps
What’s better than crushed nuts? Crushed nuts doused with sugar syrup, that’s what! Growing up, guests would often bring decorated plates of baklava. They came in all shapes and sizes – cigars, spheres, cubes, cuboids, rhomboids…ok, primary school Math lesson over. Layers of crispy phyllo with generous amounts of crushed nuts, and lots and lots of BUTTER (and ghee – clarified butter). It all comes together with a sweet sugar syrup. You could eat one or you could eat ten, each bite reminds you of taking a stroll down orange groves, with beating drums, and taking a dip in a sugary waterfall. That’s what baklava reminds me of anyway.
I grew up with the Middle Eastern version of baklava, lots of walnuts and pistachios, no honey in the syrup and orange blossom water for flavouring. That’s the version I happen to prefer as well. Fast forward to Sydney and I was surprised at how dissatisfying I’ve found most of the baklava I’ve tried here. Not crispy enough, not nutty enough, or too much orange blossom water. Perhaps I just haven’t gone to the right places, so if anyone has any recommendations I’m eager to try them out!
I wanted to try making baklava myself and see if I could make it to my liking, and I succeeded! While the baklava turned out browner than I would’ve liked (I like it brown though) due to my temperamental grill (option on oven) that burns things in minutes, it tasted great! My baklava is the lazy man’s baklava since I didn’t bother brushing each phyllo sheet with butter. I used a combination of butter and ghee because ghee makes life twice as good as butter alone. Pistachio is also prevalent in Lebanese baklava so I used a combination of walnuts and pistachios. It was so good, I had to share it with as many people as I could! Have it hot or the next day, it gets better with time. I hope you give this a try and let me know how you like it!
What’s your favourite type of Baklava? Let me know in the comments below!
Lebanese style baklava that uses pistachio and walnuts, and orange blossom water in the sugar syrup. this is a quick baklava recipe that is sure to be a crowd pleaser!
- 1 1/4 cups sugar
- 3/4 cup water
- 2 tsp orange blossom water
- 2 tsp lemon juice
- 20 sheets phyllo pastry sheets
- 2 cups ground walnuts
- 1 cup ground pistachios
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1/2 cup butter, melted
- 1/4 cup ghee (clarified butter), melted
Combine sugar and water in a pot, bring to boil.
Add lemon juice, simmer for 3-4 minutes and remove from heat.
Add orange blossom water, stir and set aside to cool.
Preheat oven to 160 Celsius (320 Farenheit).
Combine butter and ghee in a bowl.
Mix walnuts, pistachio, sugar, cinnamon and cloves (if using) in another bowl.
Trim phyllo sheets to fit into baking pan (13" x 9").
Brush 13" x 9" rectangular pan with butter + ghee.
Place 10 phyllo sheets. Brush top layer with butter + ghee.
Spoon nut mixture generously over phyllo sheets. Cover sheet completely.
Place another 10 phyllo sheets on top.
Cut across diagonally, all the way to the bottom. Then repeat from the other side. Video below demonstrates how to do this.
You may also cut into rectangles, across and vertically.
Pour butter + ghee over baklava and ensure butter reaches bottom of pan, and has covered all the pastries.
Bake for 45 minutes at 160C.
Take pan out and pour sugar syrup over hot baklava. Hear it sizzle! Make sure all pieces are coated with syrup.
Cut through again and serve warm or cool.
Watch how to make Lebanese style baklava