Lebanese Baklava or Baklawa Recipe – Lebanese Special

Refrigerate the phyllo dough 24 hours in advance to thaw.

Place the pistachios and sugar in your food processor bowl and pulse.

After about 5 pulses, sprinkle 1 teaspoon of rose water over the pistachios, then pulse until finely ground. Be cautious not to over-process into pistachio butter.

Preheat the oven to 325°F. Use a pastry brush to coat a rimmed sheet pan with melted ghee, including the sides.

Unroll the thawed phyllo sheets on a smooth surface and cover unused portions with waxed paper or a slightly damp towel.

Carefully place one sheet of phyllo flat on the buttered pan bottom. If it tears, gently reassemble it like a puzzle.

Brush ghee over the sheet to cover it, using your fingertips to hold it in place.

Layer another sheet of phyllo over the first and brush with ghee. Repeat with remaining phyllo sheets and ghee until you have 8 sheets stacked.

Spread half of the nut mixture evenly over the 8 phyllo sheets.

Place another phyllo sheet over the nuts, brush with ghee, and continue layering until you have 5 sheets.

Spread the remaining nuts over the top phyllo layer.

Place another phyllo sheet over the nuts, brush with ghee, and continue layering with phyllo and ghee until all sheets are used (about 5 to 6 sheets in this layer).

Use a sharp knife to cut the baklava into diamonds or triangles.

Bake for 45 to 55 minutes until golden brown.

While the pastry bakes, prepare the Sugar Syrup.

Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil and cook for 5 minutes until the sugar is fully dissolved.

Remove from heat and stir in the rose water.

Set aside to cool.

Once the pastry is out of the oven, carefully pour the Rose Sugar Syrup evenly over it until fully coated, enjoying the satisfying sizzle.

Allow to cool before serving, ideally paired with ice cream. In Lebanon, Baklava is traditionally enjoyed with Turkish coffee – a delightful combination!