Lebanese Baklava
Updated Dec 06, 2025
Make this homemade Lebanese baklava in a fraction of the time with this easy method! Filled with walnuts and sugar, it's flakey and delicious
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A faster Baklava Recipe!
Lebanese baklava (what we call baklawa) is very special occasion dessert that we eat during the holidays, after breaking our fast for Ramadan or during big events with family. What makes this Lebanese baklava recipe unique from other types of baklava is the aromatic simple syrup flavored with orange blossom water.
This version is very similar to how my mom used to make it growing up. However, through my researching and testing, I found an easy recipe for baklava with this simple pouring method I learned from Maureen Abood. Instead of buttering each layer of phyllo, which is so time consuming, I pour the melted butter over the entire pan that’s been cut into. This is the secret tip for making the most efficient baklava recipe and it’s GENIUS!!
Happy Baking!
– Yumna
Baklava Ingredients
- Phyllo sheets: Use the 9×14 package with one pound of phyllo split into 2 packages of 20 sheets.
- Clarified Butter or Ghee: While you might be tempted to just use butter, clarified butter is best in this case because it’s essentially the fat component of butter without the liquid part that can create a soggy baklava. You’ll get a more golden color and more crisp texture.
- Walnuts: Walnuts are traditionally used to make the baklava, but you can use other types of nuts like pistachios like I did in my pistachio baklava version.
- Sugar: Use granulated sugar to mix with the walnuts for the best texture.
- Simple Syrup: This is basically sugar cooked down with water to form a liquid sauce to pour over the baklava. I add lemon juice and orange blossom water to give it that unique Lebanese flavor.
How to Make Baklava
Lebanese Baklava
Ingredients
- 1 pound box of phyllo 9″x14″ sheets, room temperature
- ¾ cup clarified butter or ghee
For the Simple Syrup
- 1 cup granulated sugar
- ¾ cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
For the Sugared Nuts
- 3 cups raw or roasted walnuts coarsely chopped in food processor
- ½ cup granulated sugar
Instructions
- To make the simple syrup, combine the water, sugar and lemon juice 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 orange blossom water, and set aside to cool to room temperature.
- In a large bowl, combine the walnuts and granulated sugar until well mixed.
- Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with clarified butter.
- Open the two sleeves of phyllo sheet – each will have about 20 sheets. Unroll them and cut off an inch at the end to make them fit into the 9 x 13 pan.
- Lay one stack of 20 phyllo sheets in the pan. Add about 5-10 more phyllo sheets on top of the first stack. Spread the nuts mixture over the phyllo in one even layer. Lay the remainder 10-15 phyllo sheets over the nuts.
- Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise on the diagonal, holding down the phyllo sheets with your other hand as you cut carefully.
- Pour the melted clarified butter over the baklava evenly. Allow the butter to settle in, about 5 minutes.
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Video Tutorial
Recipe Tips
- Trim the phyllo with a pizza cutter to fit properly in the pan. Keep in mind though that the phyllo will shrink as it bakes, so it’s ok to leave it just a little wider than the pan.
- Lay more phyllo sheets on the bottom layer than the top layer. It’s totally fine to keep them even, but splitting unevenly creates a more compact baklava without as many crunchy fluttering sheets on the top.
- Make sure the top layer of the phyllo sheets is not ripped. It it gets torn accidentally, you can take a sheet from the center of the sheets and use as the top layer. Hold down on them while cutting and move slowly to keep the presentation best.
- Be sure to cut all the way through to the bottom of the pan. This is important for allowing the clarified butter to seep through all phyllo layers. Use a super sharp chef knife for this process.
- Hold the knife downward when cutting into the stacked phyllo. I’ve learned this is the most efficient and clean way to cut through all those sheets.
FAQs
Once you have made your walnut baklava, let it cool to room temperature. You can then lightly cover the tin with foil or parchment to store, or place the individual pieces into a container. You can store it in the fridge or at room temperature for up to 2 weeks.
Yes, this Lebanese baklava freezes really well, and it will keep for up to 3 months. Wrap the whole tin in plastic wrap and foil to freeze and thaw it at room temperature to serve.
Comments
Greetings, the recipe is amazing! Only one issue: although I did put some ghee before putting the phyllo sheets in the pan, once baked and all, the phyllo sheet seem to be sticking to the pan bottom. Any idea how to fix this ?
So glad you enjoyed it! For the bottom sticking, I’d make sure the pan is brushed really generously with clarified butter or ghee, especially into the corners. You can also drizzle a little extra butter around the edges before baking since that’s where it tends to stick most. A few other things that help: use a light-colored metal pan if you have one, let the baklava cool completely before removing pieces, and use a thin offset spatula or butter knife to gently loosen the bottom along the cut lines. I wouldn’t recommend parchment here because the syrup can make it soggy, but a well-buttered pan should release much better next time!
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