This is the easiest baklava recipe! It’s the authentic way of making baklava, it’s Lebanese baklava which is infused with simple syrup and rose water!
The first time making baklava was when I was 12 years old and I can’t wait to share my family’s secret with you! My family’s secret combines layers of melted ghee soaked crisp phyllo pastry and a cinnamon scented nut mixture with brown sugar, cashew and walnuts. Baklava is the perfect make-ahead dessert because it’s even better the next day!
Baklava is a delicious Greek, Lebanese, Middle Eastern dessert made up of layers of crispy phyllo dough, simple syrup and nuts that’s so easy to make. My Lebanese mother showed me how to make this fabulous recipe.
Believe it or not, you can make restaurant worthy baklava in the comfort of your own kitchen and it’s actually not that hard! This Baklava Recipe is So Easy and Delish and recommended for beginner bakers too!
What is Baklava?
Baklava is a traditional pastry known for its sweet, rich flavor and flaky texture. It consists of phyllo or filo dough, nuts, spices and a sugary syrup.
Pronounce “baklava” like “bah-klah-vah” or the Lebanese way is “baklawa” like “bah-lah-wah”
Where is Baklava from?
The origin of baklava is a cultural debate with each European country and middle eastern region asserting its claim to this delectable treat. The diverse perspectives on its origin reflect the pride and cultural attachment each community feels toward the creation of baklava.
How to store Baklava?
Yes, you can definitely freeze baklava. Just let it cool completely, wrap it in a layer of storage wrap, and then a layer of aluminum foil. And an additional foil for added protection. Freeze for up to 3 months and thaw in the fridge overnight.
Easy Baklava Recipe
- 9×13 baking pan
- 1 lb box of phyllo (filo) 9×14 sheets thawed, room temperature
- 1 Cup Walnuts
- 1 Cup Cashews
- 1/4 Cup Brown sugar
- 1 Tsp Ground cinnamon
- 1/2 Tb Rosewater
- 1 1/4 Cup Melted ghee
- 1 Cup Water
- 1 Cup Granulated sugar
- 3 Slices Fresh lemon
- 1 Tb Rosewater
- To make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside.
- In a food processor combine the walnuts, cashews, brown sugar and cinnamon. Pulse until it forms a paste. Then add the rose water and pulse a few more times.
- Brush the bottom of the baking sheet with a light coating of ghee. Place 5 phyllo doughs flat into the tray and brush the top layer with ghee. Do this 3 more times until you have a total of 20 phyllo doughs in the bottom of the pan. Don’t brush the 20th layer with ghee.
- Evenly spread the nut filling over the 20th layer.
- Lay the remainder 10-15 phyllo sheets over the nuts.
- Cut the baklava into squares, holding down the phyllo sheets with your other hand as you cut carefully.
- Pour the melted clarified butter over the baklava evenly.
- Bake until golden brown all the way into the cut lines, about 50-60 minutes, rotating the baklava halfway through baking.
- Remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for several hours before serving.
- Garnish with crushed pistachios and Enjoy?