Prep 20 mins
Cook 25 mins
There are many variations of Baklawa (Lebanese baklava)-- which I am NUTS for! But at my favorite Lebanese bakery, this style of baklawa caught my eye. It is a bit simpler to make than your typical squared nut baklawa or bird's nest baklawa, and it is very easy to eat too, which makes it a great finger food dessert in social situations.
- 226.79 g phyllo dough
- 118.29 ml butter, melted
- 354.88 ml water
- 236.59 ml sugar
- 14.79 ml orange blossom water
- 14.79 ml lemon juice
- 236.59 ml pistachios, shells removed
- In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool.
- Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked.
- Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down). Bake for 25 minutes, or until the logs start to turn a golden color.
- Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa).
- Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.