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Lebanese baklava
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Phyllo or Filo pastry
500 g (18 oz.) finely ground Walnuts
125 ml (1/2 cup) granulated sugar
30 ml (2 tbsp.) Rosewater
30 ml (2 tbsp.) Orange flower water
125 ml (1/2 cup) butter
125 ml (1/2 cup) oil


500 ml (2 cups) sugar
250 ml (1 cup) water
A drop of rose water
A drop of orange flower water
1 slice of lemon


In a bowl, combine the walnuts, sugar, rose and orange flower waters;
Spread out a sheet of phyllo pastry with the narrow edge facing you;
Spread some of the mixture over the phyllo, leaving a 2-3 cm (1") border;
Roll up; cut into 6 pieces; place in a baking dish; continue until the mixture is used up;
Melt the butter in a saucepan or microwave; brush the baklavas until evenly coated;
Place in a preheated 125° C (250° F) oven for an hour; increase the temperature to 180° C (350° F) and bake 15 minutes longer.


During the last stage of baking, combine all the ingredients for the syrup in a saucepan;
simmer until the sugar has melted and formed a syrup;
Remove the baklava from the oven, pour the syrup over top and let cool to room temperature.


صيدا أون لاين