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Lebanese baklava 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.
Baklava origin
From my research, it seems that the exact origin can’t really be pinpointed to one country. But in general it started in the Ottomon Empire by the Turks, then modified and popularized by Greeks and then spread throughout the Mediterranean region, with each country adding their unique twists.
What distinguishes Lebanese baklawa from others in different regions is the popular simple syrup we use in many desserts like Kanafa. We always get extra on the side whenever ordering Lebanese desserts!
Video tutorial for making baklava
Ingredients to make the recipe
- 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 recipe, but you can use other types of nuts like pistachios, which are very popular ingredient in Middle Eastern sweets.
- Sugar: I use cane sugar in most of my desserts, so that’s what I mix with the walnuts here. You can use regular white sugar or coconut sugar, but go for something granulated and not liquid for best texture.
- Simple Syrup: This is basically sugar cooked down with water to form a liquid sauce to pour over the baklava. We add lemon juice and orange blossom water to give it that unique Lebanese flavor. This simple syrup is the prime distinction of Lebanese baklawa from other variations.
How to make baklava
- Place a layer of phyllo pastry sheets in the bottom of a prepared and greased pan.
- Add the mixture of crushed walnuts and sugar evenly on top, smoothening out with a spatula.
- Add the rest of the phyllo sheets carefully on top.
- Cut into diamonds and pour over the clarified butter. Bake.
- When it’s done cooking, you have to make sure to drizzle the cooled simple syrup immediately! The cool syrup on top of the hot baklava not only creates the best crackling sound, but also help the syrup stick to the phyllo for the best texture and taste.
Tips for making the recipe well
- 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 baklawa without as many crunchy fluttering sheets on the top.
- Make sure the top layer of the stack of phyllo sheets is not ripped for best presentation. It it gets torn accidentally, you can take a sheet from the center of the sheets and use as the top layer.
- Be sure to cut all the way through to the bottom of the pan. This is essential for allowing the clarified butter to seep through all phyllo layers. It’s important to have 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.
- Keep the top layers of phyllo sheets down by lighting holding on to them while cutting into the phyllo stacks. The top layers will tend to lift as you make your way through cutting the lines, so be patient in this step.
Frequently asked questions
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.
Clarified butter is the best option when you make baklava as it helps to get the phyllo pastry perfectly crispy. It also has a much richer taste. You can buy clarified butter from the store, or make your own fairly easily. You can also use ghee. I’d definitely not recommend just using melted butter, it won’t have the same finish or flavor to it.
This is one of my favorite sweets to enjoy, it’s so rich and sweet and is a real treat! This new method I found worked so well, meaning that you can easily make a batch in the fraction of the time. I can’t wait for you all to try this flakey, buttery, irresistible version at home!
More Middle Eastern inspired desserts:
- Lebanese Kanafa
- Shortbread Cookies
- Date Cookies
- Pistachio Cookies
- Pistachio Butter Cups
- Almond Milk Rice Pudding
- Tahini Chocolate Chip Cookies
- Sfouf (Turmeric Cake)
If you’ve tried this healthy-ish feel good Lebanese Baklava recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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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
- Instead of walnuts, you can use other types of nuts like pistachios or pecans.
- Instead of cane sugar, you can use white granulated sugar.
- Instead of ghee, you can use butter, but I recommend clarifying the butter first.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
How would it taste if I substituted rose water and pistachios instead?
Sounds delicious! I’d love to hear how it turns out if you do!
Thank you so much for such an easy and delicious baklava recipe. I have been making baklava for years buttering each filo layer and although it turned out very delicious , I hated how time consuming it was. I was sceptical about your “easy” method but I gave it a try. It turned out AMAZING , DELICIOUS and was indeed very EASY to make. We are having a bake sale at the church and plan to make this Baklava. We will be making a lot of trays in advance. Will it be as good and fresh to sell if we make it 1- 2 months ahead of time and freeze it? How should we defrost it? Will the crispiness of the filo be affected or will the syrup crystalize? I would appreciate your feed back.
Yay, thank you Anastasia!! I’m so glad you found it easy to make. This baklava actually freezes really well! Wrap the entire tin in plastic wrap and foil to freeze. It will keep for up to 3 months, just thaw at room temperature when you’re ready. I hope your bake sale goes well!
Can we use becel
margarine instead of butter
I’m afraid it won’t have the same flavor with margarine.
I tried this yesterday. It is really easy to construct. I swapped out the sugar for stevia and it worked well. I couldn’t find orange blossom water but I had valencia orange peel in my spice cupboard so I steeped a tablespoon with my simple syrup and strained it out after simmering and it did get that note of orange. I ran the recipe through my calorie calculator and while it still has butter and fat from nuts it did drop the calories of a square to about 178 each. I will absolutely make this again!
So happy you enjoyed it, and thanks for sharing the swaps you made!
? If you clarified the butter as the recipe states
Wouldn’t it already be ghee
Yes, they are the same. You can clarify the butter yourself, or buy store-bought ghee to save time.
What temperature to bake it on and for how long????
The full recipe with time and temperature specifics is located at the bottom of the blog post. To quickly navigate to the recipe card, click ‘jump to recipe’ at the top of this page.
Successful first-time effort today. This new method works as well as traditional butter-each-and-every-sheet method. First time using ghee so thank you for the suggestion. My results are beautiful, crunchy delicious, and worth repeating.
Ahh this makes me so happy!Thanks for sharing!
A-MA-ZING
One of the easiest desert recipe ever! We devoured it! Thank you!
You’re so welcome!
This recipe is amazing!
Thanks so much!
Over the last 3 years I have tried many iterations of Baklava recipe and sadly none have turned out good, until last Ramadan when I found your recipe.
I have since made it 2 times and here is last night’s version that I am absolutely thrilled with.
Yay! Thank you so much for making it, I am glad you are enjoying it!
It’s been 40 minutes since the baklava has been baking and it looks promising! I made some changes so I’m hoping they don’t effect the end result. For the syrup, I used 1 cup honey and 1/2 cup water and simmered the syrup just until the honey had been dissolved since I don’t like the taste or smell of cooked honey. Instead of using only walnuts, I used half walnuts and half cashews. Lastly, I used 1 cup butter instead of 3/4 cup butter.
It’s been a few hours since it has come out of the oven and I tried a piece and it tastes better than majority of store-bought baklava’s my family has been having recently!!
Yay!!! So happy you liked it!
I followed this recipe closely, converting the brilliantly practical American cups system into grams or millilitres. Beware that different substances have different densities – sugar will not be the same as butter etc. Doves Farm has a good conversion table.
The recipe calls for lots of Filo sheets. I bought a pack of seven without thinking. I also don’t have a baking sheet so used a square, ceramic roasting dish. I used 4 sheets, still folded and untrimmed, on the bottom and 3 above the filling. I cooked at 200C. After half an hour, I opened the oven to turn it over and it looked done. I gave it another 5 minutes…finished.
The result was great. I tasted the orange blossom syrup before putting it over the dish and was worried about how tart and strong it was. Don’t worry, in fact don’t taste it, on the dish it is subtle. If I do it again I’d probably use a little less ghee. Other than that, very impressed. I’m not much of a baker and I didn’t do it quite right, but it was delicious.
Sounds like you did an amazing job!! Thank you so much for sharing all the helpful tips!
I am SO excited to find your recipe. Where I live it’s very hard and expensive to buy fresh baklava, and the imported stuff is stale and not very nice. I can get fresh filo but the amount of work involved buttering everything individually put me off. I want to make small pieces for a cocktail party. Do you think it’s possible to make all the layers thinner? For example 10 layers of filo on the bottom, 6 layers on top and one thinner layer of nuts? Do you know how that would affect the cooking time? Many thanks Catherine
Hi Catherine, great question, I’ve only ever made it as written on the recipe card. I am not sure how long it would take to cook or if it would hold together well. Maybe try a test batch first and see if they hold up. Can’t wait to hear what you think of the baklava!
hi Yumna, so I tried it with 10 sheets of filo on the bottom, a bit less than half as much nut mix and 5 sheets of filo on the top. Half as much ghee, and around 3/4 as much syrup. I ground the nuts fairly fine (mix of walnuts, almonds and cashews). I cooked it for around 35 minutes on 175 celsius. It came out really well, tastes nice and is very pretty. I cut it into 1 inch squares. I think I might go to 12 sheets bottom / 6 sheets top for the filo and only half the syrup, although I do like the syrupy base. (I was worried it would dry out a little and didn’t want to put too much ghee in case that made it taste claggy which is why I went a little heavier on the syrup first try). And it really is SO much easier just pouring the ghee on!!
So happy to hear that it worked out for you and thank you for sharing the modifications, it’s so helpful!
Hello, Yumna!
Is there any substitute for the orange blossom water?
You can use a drop of orange extract, if you’d like or leave it out altogether. Hope you enjoy!
Kindly provide the raw material like Phyllo Sheet
Hi Jitendra, you can find the ingredient lists as well as the full recipe in the recipe card at the bottom of the page, right before the comments. Hope that helps!
I made easy baklava following your recipe, I really want to thank you. I’m from Balkans and we make turkish baklava, it takes forever and since I just got married it was a big deal for me to make baklava the way our mothers do, so your recipe was a blessing 😁😁😁 It turned out amazing, and I will be making it for Eid insallah. Lots of love from Sarajevo ♥️♥️
So glad you liked it! Baklava is a true labor of love the traditional way, that’s for sure!
Recipe for Baklava
How many sheets of filo on bottom and top? There are 2 pkgs in a box of filo. Do you just place 1 pkg on bottom and 1 on top?
Hi Patrice, in the recipe card, you can find the full instructions on how many sheets to use and when. Hope you enjoy!
My baklava is in the oven!!! So excited, I can’t wait! But I made a mistake I put a bit more than a cup of ghee, I misread the quality, I hope it turns out ok.
What did you think? I bet it was still yummy!
I made the baklava already two three times !!! Wow no words!!! As someone that used to make the harder way this really saves time and you get full credit as like u did the long way !!! Lol a must try!!!
Aw, thank you so much!
Absolutely loved this recipe! I made it with my mom (who loves baklava) and it was *so* easy.
I’ve never worked with ghee before and this was the perfect trial into using it!
Super beginner friendly recipe & the taste is truly delicious! I had so much that I brought some in to the office for my pals to try out and they all loved them.
So glad you enjoyed the baklava! It really is delicious. I’ve got a pistachio version planned for April that I’d love for you to try when I get it on the site!
Would love to try this awoke recipe. But where do,I find rose water?
Regards, Barbara
You can buy it online (https://www.amazon.com/dp/B0072NKF4E?ref=exp_influencer-feelgoodfoodie_dp_vv_d)! I can’t wait to hear what you think of this recipe!
This is the best recipe for baklava I’ve ever tried. It’s so easy, quick and delicious every time I’ve made it. Thank you!
Thank you SO much! That’s perfect!
Absolutely the best. I’ve made baklava with traditional honey syrup and buttering every layer of phillo dough and it has always been too sticky and too sweet. I’m so glad I found this recipe. I usually avoid “easy” recipes because the I’m willing to put in the work for a great result. With this recipe the result is great and it really is easy!
Thank you! I am glad you found this recipe much easier to make and still enjoyed the end result. Yay!
I read all the Lebanese recipes as the best rating a five star! Exquisite recipes made simple to all who enjoy cooking!
Thank you so much! I appreciate your feedback!
Made this for a potluck party with the neighbors and they are absolutely obsessed !! It’s so simple to make and infinitely delicious, everyone is already asking for more trays ! Thank you so much for sharing !!
That is amazing! I couldn’t be any happier to hear that. You’re so welcome!!
Two words – FREAKING PHENOMENAL!!
We’ve come to a point where anytime I try a new recipe, my husband asks “is this your friend “Feelgoodfoodie’s” recipe? Yes it always is, and it’s always SO GOOD!!
Thank you! That is amazing – LOL! I’m so happy to hear it!
I made this last evening for my grown son and his friend. It is sooo delicious. Easy to make. They ate almost half the pan, and raved about it!
That’s amazing! I’m so glad to hear everyone enjoyed it that much!
What a great recipe! So easy to make and so delicious! All I had to do is follow Yumna’s steps and the result is yummy amazing baklava!
Thank you so much! That’s perfect!
I was doubtful when I read the instructions because it sounded too sloppy. Too easy! I had tried making baklava a few times with varying degrees of success and buttering each layer was the unpleasant part. The way you suggested sounded too good to be true, but I decided to give it a go. I asked my wife to try it and make the final verdict because she is hard to please when it comes to sweets. She loved it! Your recipe passed the test. Thank you. This was a nice surprise for us in this year’s eid.
So glad you found this easy! That’s amazing! Thank you.
I tried this today coz it looked doable and it turned out delish, thank you!
Yay!! You’re so welcome.
Soo easy recipe and came out absolutely delicious. I doubled the simple syrup recipe for a more sweeter treat. Great beginner recipe
Thank you so much! I’m so glad to hear it!
I had saved the recipe since last Summer until today when I tried it for the first time and wow such a heavenly smell all around the house!
I am fasting and I am counting the minutes to Iftar (:
Thanks, Yumna!
So glad you got around to making the recipe! You’re so welcome!
This turned out amazing and was so easy to make. My husband was literally in shock that I had made this myself. I’m so excited to use this recipe for special occasions. Thank you!
Thank you so much! I’m so glad you both enjoyed it! Yay!!
Thank you so much for your easy Baklava recipe 😘
Shared with my neighbours and work colleagues.
It turned out just like yours, unbelievably easy to make and results were not to sweet, crunchy, utterly delicious 😋 😍
Thanks again xx
You’re so welcome! That’s perfect!!
I did this amazing recipe of yours Yumna and everyone loved it❤️thank you🙏🏼
That makes me so happy to hear! You’re so welcome!
This baklava recipe was easy to follow and it turned out wonderful. Now all I need is a good kibbeh nayeh recipe. Also, I used your recipe for make grape leaves and they turned out great. My sons nailed them over night. LOL. Thank you for these easy to follow recipes.
Thank you so much! I’m glad you’ve been enjoying the recipes on my website!
I’m interested in making this for an upcoming party! Could I make it on a Sunday and keep covered, in the pan in the fridge until the party on Saturday?
Yes, you can! The baklava will keep well lightly covered in the pan or storage container at room temperature or in the fridge for up to 2 weeks.
This turned out beautifully! Since there are some people with walnut allergies in my family, I used a combination of roasted salted pistachios & blanched almonds instead. I also couldn’t find orange blossom water anywhere, so I used a little bit of rosewater and put some orange peel in the syrup as it cooked. My family all said this is the best baklava they’ve ever had.
That’s amazing! So glad you made it work and all enjoyed!
Do you know if there is a way this can be made gluten free…. I miss baklava very much!
I have yet to try a gluten free version of this recipe, unfortunately!
Made this recipe and at first I thought I overcooked it. The next day is was just like buying it from a restaurant. Delicious and super simple! Thank you!
That’s amazing! You’re so welcome!
I can’t find Orange Blosm Water anywhere … can I substitute with Orange Zest?
I would recommend substituting it with rose water or you can try the orange zest if you can’t find that either.
You could put the orange peel in the simple syrup and it will infuse the syrup with flavor. Try to avoid the pith or white part of the skin
This is a fool proof recipe. Our whole family loves Baklava so much but because how time consuming it is we never made it at home 😣. That’s until I found this recipe. Honestly, I was shocked to see how easy it was to make it and only took 12 mins to prep. Follow the recipe and it will turn out amazing. I did like the simple syrup recipe by itself and now I am thinking of using it in cakes as well. I am sure that we will have Baklava on every family gathering now.
So glad you decided to give this a try and enjoyed! Love the idea with the cake. Yay!!
For Christmas, my sister makes and sends a pan of Balkava from Seattle to NY bc my Grandmother’s recipe is buttering each and every sheet!
Omg, I am so excited…I got everything to make this pour-over recipe on Friday. Here’s my question. I have a gas stove, my family have only made in electric. Is there anything different I should do or watch out for? I am not sure about the different cook element.
Thank you!
That’s so sweet of her! Can’t wait for you to make this recipe. It should still work in either of those stoves!
Thank you Yumna for the reply and wonderful recipe, you’ll get the first photo (-:
You’re so welcome! Yay, can’t wait to see it!
I made this baklva last night. The first pieces we had tasted amazing. However when I was putting the rest in containers afterwards, I realised the middle bit was a bit soggy. I am not sure if it was because of using baking sheet or using the wrong oven temperature. I had it in the oven for about 45 minutes with 170 Celsius on fan forced.
So glad you enjoyed it! Did you use butter in this? Because that can create a soggy baklava.
Yep. I used butter. That maybe it then. It still taste really good 😊 thanks so much
Yes, that’s probably why! But glad you still enjoyed the taste.
I made this Bakalava twice this week for 2 separate events. So easy to make and got I lots of compliments.
That’s great to hear! So glad you and everyone else enjoyed it!
I’m so excited to make this! I was wondering if I can substitute rose water for the orange blossom water? I ran out of orange blossom water but have so much rose water left!
Yay! Yes, that should work.
The best Baklava !! So easy and sooo delicious !!!!! Thanks!!!! I already made a few !
Thank you!!! That makes me so incredibly happy to hear.
I did your baklava recipe. It was awesome, delicious and so easy!!!
That’s amazing! Thank you!!
Made this the first time and it was delish, I used Rose Water, next time I will try Orange.
Yay! Definitely give that a try too!
Omg! I can’t explain how shocked and happy I am!!! I just made ur easy way baklava,and I can’t stop eating them! 😅🤣 u should create one with diet version 😩 thank uuuu soo much
I love that! You’re so welcome!!
Oh. My. God. Have i died and gone to heaven!??
These were FANTASTIC!! I have made Baklavas in the past, and the resultat WAS sucess, but buttering each layer of phyllo sheet was SUCH a chore it actually took me 10 years to try this again. And boy, am i glad i did!
These taste like heaven, are SO SO SO easy to make. I was so proud of them i gave a bunch to my neighbours and family members!!
I will DEFINITELY make again!! Thank you so much for the tip and recipe!!!
I’m so glad you finally tried it again! Yay!! You’re so welcome!
Everything went well but mine taste like burnt. I did bake it on 350 fo about 45 minutes as I sensed its starting over bake.
Hmm, that shouldn’t be the case. Was it on 350F and not 350C?
Mine was the same. I pulled it at 45 minutes and it was already definitely over cooked and I’m a professional pastry chef. Oops. Lmao
Also needs more syrup. Making thos again now. Probably will bake for 35 minutes total in a 350 degree Fahrenheit oven. And I’m doubling the syrup. Though probably not using all of it. Probably 1 1/2 times syrup. And I’ll save the rest for something else.
Delicious recipe though!
If you’re a professional chef, wouldn’t you know to check the product that’s baking, especially if its a new recipe you’re trying?
Hi there! This is my first comment here so I just wanted to give a quick shout out and say I truly enjoy reading your articles. Can you suggest any other blogs/websites/forums that cover the same subjects? Thanks a lot!
Thank you so much!! You could join my Facebook group called “Feel Good Foodies: A Community!”
I’d like to make this recipe for myself to celebrate mother’s day.
The butter should be Unsalted?
can Honey or maple syrup be used instead of sugar?
I made this today, I didn’t thaw out the dough completely so it was a bit messy, but it still came out delicious!!! My whole family raved about it.
Amazing!! So glad to hear that Erin 🙂
Made lebanese bitlaywah for years. Tried Maureens. Followed to a t and didn’t work as well. Pastry didn’t stick well together. Became a mess. Maybe my pan was too big. Probably didn’t “mash” down enough to adhere together. Either way, I’ll stick with my original recipe from Lebanon. Mashallah.
Place your dough in frig from freezer night before.
Thank you for the recipe its so easy and yammy
Yay, so glad to hear it!
Super easy and quick, and do yummy!
Thank you!
Merci yumna pour la recette vraiment c’est un delice merci mille fois.
You’re so welcome!
Thanks Yumna for this super easy recipe! The Baklava turned out amazing!! 😋😋😋
You’re so welcome! I’m so happy to hear that!
The only Filo pastry I got my hands on is a 1 pound roll. I really want to make your baklava. But I am not sure how to work with the roll. It’s frozen at the moment. Any advice?
It should work, I would just wait until the roll has defrosted, so you can use it in the recipe.
Just finished making this baklava recipe, I can’t believe how easy it is and turned out absolutely delicious!!! Thank you Yumma! 😌
I absolutely love that! You’re so welcome!
I tried to make Baklava for the first time using this method and I have to say they came out amazing. Was so easy to make and delicious…I will continue to try out your recipes! 5⭐ !
I’m so glad you decided to give it a try and enjoyed it! Thank you so much!!
You can buy clarified butter from the store, or make your own fairly easily. Here is a recipe on how to make it on your own: https://www.culinaryhill.com/how-to-make-clarified-butter/
Where would I find orange water?
I usually find it at Middle Eastern stores!
Online and cheap. Get cortas orange blossom and rose waters. I keep both. Try Amazon.
This is a great recipe! Quick, efficient & tasty. What do you recommend if it turns out slightly dry? More syrup or more clarified butter?
Your baklava recipe is amazing and so easy to follow! We have made it serval times at home and everybody loves it. Thank you for sharing your recipes!!
Thank you so much! Always happy to share!
Thank you so much!! Your page is my absolute favorite! I am Lebanese too and we are always making your recipes at home. Your baklava one is my favorite and so easy to follow!😊
I really appreciate it! Thank you so much, Raf!
Can we use honey instead of sugar
You can use regular white sugar or coconut sugar, but go for something granulated and not liquid for best texture.
I tried your baklava recipe.. it was super easy and turned out sooooo yummy. Thanks!
Yay! Most welcome!!
I used to roll the phyllo dough one by one, and OMG it used to take forever. These came out just perfect..God bless your heart Yumna ❤️
That’s perfect! Thank you!!
The recipe is perfect if you follow the directions. I m make it in no time . Thank you for your recipes very helpful and delicious 🤤
Yay! I’m happy to hear it. Thank you!
Loved this recipe so much that I made it twice within the last three days! The second batch was made up of the leftover filo dough that I had cut off to fit the large baking pan initially. This Pakistani girl definitely impressed her Palestinian in-laws!
Yay! I’m so glad you loved it and that they were impressed!
I’m glad you found it easy to follow and enjoyed it too! Thank you, Salma!
Made the baklava it was so much faster! Love this
The beauty of it! Thank you!!
This recipe is easy and fast and most important that the result is delicious!!! I made it with pistachio nuts And cashews nuts! Turned out super delicious 🤤!!
Thanks for sharing this recipe. I LOVE IT 🥰
I’m so happy to hear that! Thank you so much!!
This recipe it’s so amazing. I like how easy and fast you can do tricks with layers instead of do each individual layer. That was first time I made baclava, turned out so delicious, my whole family loved it.
The beauty of this recipe! Thank you so much!!
This recipe is amazing! So much easier! My family and I loved it!
It was so amazing and easy to make. I am greek so this is a staple dish for my family and I. We all loved it!!
I’m so happy to hear it! Thank you!!
Thanks for the recipe it was time saving. You’re amazing idea worked perfectly!!!
I’m happy to hear that! Thank you!!
Hi. In the vey beginning, you stated this is flavored with rose water, but the recipe only calls for orange blossom water. I have both in my pantry. Do you recommend using both and, if so, how much rose water would I add?
I would use 1 tablespoon of orange blossom water! 🙂
can use either or. Can also add little of both
I only tried making baklava once before and found it’s tedious. Today I followed your recipe it turned out super good and super fast!! It’s a brilliant way!
Yay! Thank you so much!!
Dearest Yumna, this was the most perfect recipe. I always get the simple syrup wrong but following your recipe was simple.
Thank you! I’m so happy the simple syrup was easy to make using this recipe!
Came out perfect and so good !
Thank you so much, Jacqueline!
Came out perfect and so good !
Awww, I’m so happy!
You have the best recipes!!!! I just made the Baklava and my whole family LOVED it and they are foodies. Thanks so much 🥰
So glad to hear that! Thank you so much!!
Omg your recipe was sooo easy! So quick! So accurate! I cant believe I got it right the first time. Thank you soo much 🙏🏻
Yay! So glad to hear it!!
Is there any substitute i could use for the orange blossom water?
You can leave it out or use a teaspoon of vanilla extract
I couldn’t believe I made this in just few minutes 😍😊😊🤗🤗🤗🤗 thank you so much
You made our life easier
Aww so glad to hear it! Thank you!