Baklava Fingers Recipe – Lebanese Special

Baklava Fingers are a beloved Lebanese dessert featuring thin phyllo dough rolled around a spiced walnut filling, brushed with rich clarified butter, and baked to golden crispness. Once cool, each finger is drenched in a fragrant rose and orange blossom syrup, offering an elegant, shareable treat with layers of texture and floral sweetness.

  • Prep Time30 min
  • Cook Time25 min
  • Total Time55 min

Baklava Fingers Ingredients:

  • 16 oz. Phyllo Dough
  • 2 cups Chopped Walnuts
  • tablespoon Orange Blossom Water
  • 1½ cups Clarified Butter, melted
  • 1¾ cups Rose Water Simple Syrup
  • ¼ cup Crushed Pistachios

Attar (Rose Water Simple Syrup):

  • 2 cups Sugar
  • 1 cup Water
  • 1 tablespoon Lemon Juice
  • 2 teaspoons Rose Water
  • 1 teaspoon Orange Blossom Water

How to Make Baklava Fingers

1

Begin by preparing the simple syrup in advance to allow it to cool completely. Combine sugar, water, and lemon juice in a saucepan over high heat. Bring to a boil, stirring until the sugar dissolves. Let it simmer for 7 minutes, then remove from heat and stir in the rose water and orange blossom water.

2

Preheat the oven to 375°F (190°C). Melt the butter and set it aside.

3

Finely chop the walnuts using a food processor. Mix in 1/4 cup of the cooled rose-water simple syrup and 1 tablespoon of orange blossom water with the walnuts until well combined.

4

Unroll the phyllo dough and carefully peel off two sheets. Keep the remaining sheets covered with a damp towel to prevent drying out.

5

Place a thin line of the walnut mixture along the bottom edge of the phyllo dough, leaving about 2 inches of space at the bottom. Roll the dough tightly around the filling and place it seam-side down on a baking tray lined with parchment paper.

6

Repeat the rolling process until all the phyllo dough and walnut mixture are used, resulting in approximately 10 rolls. Evenly drizzle the melted butter over all the baklawa rolls.

7

Bake at 375°F (190°C) for approximately 20 minutes, or until the baklawa is crispy and golden brown.

8

Once baked, drizzle the cooled rose-water simple syrup over the baklawa and sprinkle with crushed pistachios for decoration.

9

Slice and serve the baklawa fingers warm or at room temperature. Enjoy!

Recipe Notes:

Use clarified butter or ghee for a crisp, flaky texture and rich flavor.

Finely chop walnuts and blend with a touch of syrup and orange blossom water to enhance aroma.

Handle phyllo sheets gently—keep unused layers covered to prevent drying.

Lay out phyllo, add a stripe of filling at the edge, then roll tightly.

Brush assembled rolls evenly with melted butter to ensure crisp, golden baking.

Bake at medium-high heat until deeply golden and crisp.

Let the fragrance-infused syrup cool completely before drizzling over the baked fingers to preserve crunch.

Garnish with crushed pistachios for color, contrast, and texture.