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Instead of buttering each layer of phyllo, which is so time consuming, I pour the melted butter over the entire pan that’s been cut into. This is the secret tip for making the most efficient baklava recipe. Baklava origin From my research, it seems that the exact origin can’t really be pinpointed to one country. But in general it started in the Ottomon Empire by the Turks, then modified and popularized by Greeks and then spread throughout the Mediterranean region, with each country adding their unique twists. What distinguishes Lebanese baklawa from others in different regions is the popular simple syrup we use in many desserts like Kanafa. We always get extra on the side whenever ordering Lebanese desserts! 14 package with one pound of phyllo split into 2 packages of 20 sheets.
Clarified Butter or Ghee: While you might be tempted to just use butter, clarified butter is best in this case because it’s essentially the fat component of butter without the liquid part that can create a soggy baklava. You’ll get a more golden color and more crisp texture. Walnuts: Walnuts are traditionally used to make the recipe, but you can use other types of nuts like pistachios, which are very popular ingredient in Middle Eastern sweets. Sugar: I use cane sugar in most of my desserts, so that’s what I mix with the walnuts here.
You can use regular white sugar or coconut sugar, but go for something granulated and not liquid for best texture. Simple Syrup: This is basically sugar cooked down with water to form a liquid sauce to pour over the baklava. We add lemon juice and orange blossom water to give it that unique Lebanese flavor. This simple syrup is the prime distinction of Lebanese baklawa from other variations.
Add the mixture of crushed walnuts and sugar evenly on top, smoothening out with a spatula. Add the rest of the phyllo sheets carefully on top. Cut into diamonds and pour over the clarified butter. Lay more phyllo sheets on the bottom layer than the top layer. It’s totally fine to keep them even, but splitting unevenly creates a more compact baklawa without as many crunchy fluttering sheets on the top. Make sure the top layer of the stack of phyllo sheets is not ripped for best presentation.