Recipe by lyla3000

Great tasty arabic baklava

Top Review by Axles

I've never had Baklava. I've never worked with filo dough. I am a food blogger and I am cooking from every country in the world and when I googled Jordanian recipes, I found this one. It looked straightforward enough, and I had the filo dough already in my freezer, so I thought I would give it whirl. This is utterly delicious! It's actually pretty easy to do once you get the hang of it and remember to keep the dough covered with a damp kitchen towel. I'll admit that there also was a recipe for baklava on the filo dough box, and it was a bit different than this one, so I did make a few adjustments to fit our tastes. I added in 1-1/2 teaspoons of cinnamon and 1/2 teaspoon of ground cardamom into the nut mixture. I also added the zest of the lemon that I juiced into the syrup along with a teaspoon of vanilla because I thought the vanilla would add a warmth to the flavor of the nut mixture that I was looking for. I will use this recipe over and over again because I now have a new favorite dessert. You can view more step by step photos of this recipe on my blog Thanks for a wonderful recipe!

Ingredients Nutrition


  1. To make the sugar syrup:.
  2. In a pan put the water and sugar and heat until boiling.
  3. Once it start boiling add the lemon and leave in for another 15 minutes until the syrup start thickening.
  4. Set a side to cool.
  5. To make the baklava.
  6. - Preheat oven.
  7. - Brush the surface of the baking tray ( square or rectangular shape 24 x40 cm) with oil.
  8. - Melt the butter or the ghee.
  9. - Put on layer of dough in the baking tray and brush it with the ghee, repeat 6 times.
  10. - On the side mix the walnuts with the sugar and the pistachios.
  11. - spread the walnut mix equally on top of the dough.
  12. - spread ¼ cup of the ghee on top of the walnuts.
  13. - put another dough on top of the walnut and brush it with ghee.
  14. - repeat the last step 12 times.
  15. - wet your fingers with water and gently wipe the last dough.
  16. - brush the last dough with ghee generously.
  17. - cut the baklava into small squares.
  18. - Put the baklava in the oven.
  19. - Bake on 325 for about half an hour then on 450 for the last 5-10 minutes until it turns golden and crunchy.
  20. - Take the baklava out of the oven and immediately pour the cooled sugar syrup on it.
  21. - Serve at room temperature.

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