Lebanese Baklava. You can browse the baklava varieties and buy them at affordable prices. Fast Delivery DIRECTIONS Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out. FOR THE FILLING — Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended.
Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. Once you get the hang of the many parts involved, it's a wonderful and not-difficult addition to your baking repertoire! By the way, you don't have to butter every layer! You can cook Lebanese Baklava using 14 ingredients and 12 steps. Here is how you cook it.
Ingredients of Lebanese Baklava
- You need of Phyllo Pastry.
- Prepare of unsalted butted.
- You need of almond meal.
- It’s of walnut (finely grounded with blender).
- It’s of sugar.
- Prepare of rose water.
- Prepare of orange blossom water.
- You need of pistachio (grounded).
- It’s of Syrup/attar:.
- Prepare of sugar.
- Prepare of water.
- It’s of Lemon juice from 1/2 lemon.
- It’s of orange blossom water.
- It’s of rose water.
The traditional Greek bakLAVA uses a honey based syrup with some additional spices, generally quite sweet. Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients. Lebanese baklava is best served as a dessert with tea or coffee after a wonderful meal, such as Lebanese kibbeh vegetarian kibbeh or this flavoursome mujadara recipe.
Lebanese Baklava step by step
- First of all we make the syrup/attar. Boil the water, add sugar. Stir it occasionally until thickened. Once it thickened, turn off the fire add lemon juice, rose water, and orange blossom water, mix them well. Store in a bottle or container while cooled..
- Preheat oven 160°C, meanwhile we prepare the baklava filling. Mix almond meal, ground walnut, sugar, rose water, and orange blossom water in a mixing bowl until it becomes like a dough. If it needs more water, add more rose water or orange blossom water gradually..
- Melt the butter properly. Coat the baking tray with the butter..
- Remove first phyllo pastry from the packaging, spread carefully on the butter in the baking tray..
- Spread the walnut mixture on top of the phyllo pastry evenly. Make sure you press it to make it firm..
- Open another package of phyllo pastry and layer it on top of the walnut filling and press it carefully..
- Start cutting baklava in diamond shape with a sharp knife slowly. Make sure it cut really well to the bottom layer..
- After all tray of baklava cut really well, pour butter gradually all over it..
- Bake it until the top layer looks flaky. It takes around 10-20 mins, oven heat may vary. Don't let it over cook, it doesn't take long..
- Remove from the over when the top layer looks golden and flaky..
- Pour syrup/attar on top of it while it's still hot. Sprinkle ground pistachio. Wait until it cools down..
- Baklava is ready to enjoy for dessert..
Baklawa (pronounced bahk-LAY-wa or even bit-LAY-wa, and sometimes: bit-LAY-wee) is the Lebanese pastry of phyllo, clarified butter, nuts, and flower water simple syrup. Lebanese baklawa is different in flavor than Greek or some Turkish baklavas. Buy baklava from America's favorite online store. Libanais (pronounced Lee-Ba-Nay) is a leading manufacturer and retailer of Baklava and vegan desserts. Try authentic Kanafa, Ashta, Baklava & more sweets today!