Lebanese Style Baklava with Walnuts and Pistachios

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! 


lebanese-baklava

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!

baklava walnuts pistachio

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!

4.84 from 6 votes
lebanese-baklava
Print
Lebanese Style Baklava
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

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!

Course: Dessert
Cuisine: Lebanese
Calories: 5591 kcal
Author: Tamara at Foodieverse
Ingredients
Sugar Syrup
  • 1 1/4 cups sugar
  • 3/4 cup water
  • 2 tsp orange blossom water
  • 2 tsp lemon juice
Baklava
  • 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
Instructions
Sugar syrup
  1. Combine sugar and water in a pot, bring to boil.

  2. Add lemon juice, simmer for 3-4 minutes and remove from heat.

  3. Add orange blossom water, stir and set aside to cool.

Baklava
  1. Preheat oven to 160 Celsius (320 Farenheit).

  2. Combine butter and ghee in a bowl.

  3. Mix walnuts, pistachio, sugar, cinnamon and cloves (if using) in another bowl.

  4. Trim phyllo sheets to fit into baking pan (13" x 9"). 

  5. Brush 13" x 9" rectangular pan with butter + ghee. 

  6. Place 10 phyllo sheets. Brush top layer with butter + ghee. 

  7. Spoon nut mixture generously over phyllo sheets. Cover sheet completely.

  8. Place another 10 phyllo sheets on top.

  9. 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. 

  10. Pour butter + ghee over baklava and ensure butter reaches bottom of pan, and has covered all the pastries. 

  11. Bake for 45 minutes at 160C. 

  12. Take pan out and pour sugar syrup over hot baklava. Hear it sizzle! Make sure all pieces are coated with syrup. 

  13. Cut through again and serve warm or cool. 

Nutrition Facts
Lebanese Style Baklava
Amount Per Serving (20 g)
Calories 5591 Calories from Fat 3303
% Daily Value*
Total Fat 367g 565%
Saturated Fat 112g 560%
Cholesterol 359mg 120%
Sodium 2670mg 111%
Potassium 2551mg 73%
Total Carbohydrates 531g 177%
Dietary Fiber 35g 140%
Sugars 278g
Protein 89g 178%
Vitamin A 63.1%
Vitamin C 12.9%
Calcium 44.3%
Iron 133.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

———————————————————————————————————————————————————————

Watch how to make Lebanese style baklava

You Might Also Like

17 Comments

  • Reply
    Natalie
    June 28, 2017 at 10:07 pm

    I know about baklava. It’s actually very popular dessert around where I live 🙂 I never tried baklava with pistachios, but that sounds amazing. It looks absolutely delicious.

    • Reply
      Tamara at Foodieverse
      June 29, 2017 at 10:07 am

      Thanks, Natalie! Do give it a try – the flavours are amped up with the use of pistachios. Baklava looks initimidating to make (and artery clogging haha) but it’s one of the most comforting sweets once in a while.

  • Reply
    Brandi Crawford
    June 28, 2017 at 10:22 pm

    I love how flaky baklava is. This recipe looks delicious. I haven’t had it with pistachios. Great twist!

    • Reply
      Tamara at Foodieverse
      June 29, 2017 at 10:09 am

      Thanks, Brandi! Yes, it certainly is flaky! I love that you can control the level of sweetness when making baklava on your own, and pistachio just makes them taste divine – this was my favourite form of baklava growing up 🙂 Let me know how it goes!

  • Reply
    Dannii
    June 28, 2017 at 10:41 pm

    Lebanese food is my favourite, and my husband is obsessed with baklava, so I am going to surprise him and make this at the weekend.

    • Reply
      Tamara at Foodieverse
      June 29, 2017 at 10:10 am

      Lebanese food is one of my favourite as well! Do you have a favourite dish that you make? I hope your hubby enjoys the surprise – let me know how it goes! 🙂

  • Reply
    Monica | Nourish & Fete
    June 28, 2017 at 10:47 pm

    I love baklava but have never once tried making it myself. This might be my motivation to change that!

    • Reply
      Tamara at Foodieverse
      June 29, 2017 at 10:11 am

      I was always intimidated by it, but it turned out to be quite easy! Just use my lazy version 😉 Let me know how it goes!

  • Reply
    Bintu - Recipes From A Pantry
    June 28, 2017 at 11:01 pm

    This takes me back to the first time I tried baklava in a little deli in Cardiff! So sweet and delicious

    • Reply
      Tamara at Foodieverse
      June 29, 2017 at 10:11 am

      A little deli in Cardiff! Love how food travels. Hope you try it and let me know how it goes, Bintu 🙂

  • Reply
    Veronika
    June 30, 2017 at 5:24 am

    Oh, I looove baklava, especially with pistachios! So sweet and flaky! I was always afraid to make them before, but I really want to try your recipe. Looks luscious!

    • Reply
      Tamara at Foodieverse
      June 30, 2017 at 11:27 am

      Hope you do try this, Veronika! It’s deceptively easy. Let me know how it goes and if you love the recipe as much as I do 🙂

  • Reply
    Hadia
    July 2, 2017 at 9:09 am

    So happy to see this Lebanese delicacy on your blog!And I loved your method that doesn’t require to brush each phyllo dough separately! Pinning!!

    • Reply
      Tamara at Foodieverse
      July 2, 2017 at 10:40 am

      Hadia, thank you so much for your lovely words! It’s a privilege to have a Lebanese cuisine expert like my recipe. I am a fan of your recipes 🙂 I can be lazy so pouring the butter works well for me!

  • Reply
    Global Cravings
    July 9, 2017 at 11:00 am

    this looks amazing!

    • Reply
      Tamara at Foodieverse
      July 10, 2017 at 12:05 pm

      Thanks, Mike! Baklava’s one of my favourite childhood memories 🙂

  • Reply
    LDS's Mom
    July 11, 2017 at 11:05 am

    Looks great, can we replace the ghee (clarified butter) with butter?

  • Leave a Reply