📝 About This Recipe
A crown jewel of Lebanese Halawiyat, this Baklawa features forty layers of paper-thin, buttery filo pastry cradling a fragrant heart of crushed walnuts and pistachios. Unlike its honey-soaked counterparts, the Lebanese version is defined by 'Ater,' a crystal-clear simple syrup infused with the delicate essence of orange blossom and rose water. It is a masterclass in texture, offering a shattering crunch that yields to a floral, nutty center, making it the ultimate centerpiece for any celebration.
🥗 Ingredients
The Pastry and Fat
- 1 package Filo Pastry (16 oz / 454g, thawed completely at room temperature)
- 1.5 cups Ghee or Clarified Butter (melted; clarified butter is essential to prevent burning)
The Nut Filling
- 2 cups Walnuts (finely chopped but not powdered)
- 1 cup Pistachios (shelled and finely chopped)
- 1/4 cup Granulated Sugar
- 1 tablespoon Orange Blossom Water (Mazaher)
- 1/2 teaspoon Ground Cinnamon (optional, for warmth)
The Ater (Scented Syrup)
- 2 cups Granulated Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice (prevents crystallization)
- 1 tablespoon Orange Blossom Water
- 1 teaspoon Rose Water (Maward)
Garnish
- 2 tablespoons Raw Pistachios (finely ground for a pop of green)
- 1 teaspoon Dried Edible Rose Petals (optional, for traditional decoration)
👨🍳 Instructions
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1
Prepare the syrup (Ater) first. In a small saucepan, combine 2 cups sugar, 1 cup water, and lemon juice. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes until slightly thickened. Stir in the orange blossom and rose water, remove from heat, and let it cool completely. The syrup must be cold when it hits the hot pastry.
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2
Preheat your oven to 325°F (165°C). Lightly brush the bottom and sides of a 9x13 inch baking pan with some of the melted ghee.
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3
Prepare the nut filling. In a medium bowl, toss together the chopped walnuts, 1 cup of pistachios, 1/4 cup sugar, cinnamon, and 1 tablespoon of orange blossom water until well combined.
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4
Unroll the filo sheets and trim them with a sharp knife to fit your baking pan exactly. Keep the filo covered with a damp (not soaking) kitchen towel at all times to prevent it from drying out and cracking.
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5
Place two sheets of filo into the pan and brush the top sheet generously with melted ghee. Repeat this process until you have used about half of the filo sheets (usually 15-20 layers), brushing every second sheet.
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6
Spread the nut mixture evenly over the stack of buttered filo. Use the back of a spoon to gently press the nuts down so the layer is flat and compact.
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7
Layer the remaining filo sheets on top of the nuts, again brushing every second sheet with ghee. For the very top layer, brush it generously and ensure it is perfectly flat.
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8
Using a very sharp knife, cut the Baklawa into diamonds or squares. Cut all the way through to the bottom of the pan. This ensures the heat and syrup can penetrate every layer.
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9
If you have any remaining ghee, pour it evenly over the top, especially into the cut lines. This helps the layers separate and puff up.
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10
Bake for 45-50 minutes on the middle rack. The Baklawa is done when it is puffed up and a deep, uniform golden brown. Do not rush this; low and slow ensures the inner layers are cooked through.
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11
Remove the pan from the oven and immediately pour the cooled syrup evenly over the hot Baklawa. You should hear a satisfying sizzle—this is the sound of the pastry absorbing the flavor.
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12
Garnish the center of each diamond with a pinch of ground pistachios and a tiny fragment of rose petal while the syrup is still tacky.
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13
Allow the Baklawa to sit uncovered for at least 4 hours (or overnight) to allow the syrup to fully saturate the layers and the pastry to set. Do not refrigerate, as this will make it soggy.
💡 Chef's Tips
Always use clarified butter or ghee; the milk solids in regular butter will burn at the long baking time required for crisp layers. Keep your filo covered with a damp towel; even 60 seconds of exposure to air can make the sheets brittle and impossible to work with. For the cleanest cuts, place the assembled pan in the freezer for 10 minutes before slicing to firm up the butter. Ensure the syrup is completely cold and the Baklawa is piping hot for the perfect 'sizzle' and texture. Store at room temperature in an airtight container for up to two weeks; refrigeration ruins the crunch.
🍽️ Serving Suggestions
Serve with a small cup of strong, cardamom-scented Lebanese white coffee (Ahweh). Pair with a side of 'Ashta' (clotted cream) and a drizzle of extra syrup for a decadent plated dessert. Offer it alongside a selection of fresh fruits like grapes or figs to balance the sweetness. It makes a beautiful gift when arranged in a tin lined with parchment paper. Serve as part of a 'Mezza' dessert spread with other Lebanese sweets like Maamoul and Namoura.