Easiest Lebanese Baklava Recipe
Our family's easiest Lebanese Baklava recipe. The baklava turns out crunchy, nutty, and perfectly sweet. Topped off with a homemade rose water simple syrup that covers it with an authentic touch. It's easily whipped together with pre-made phyllo dough cups, so no need to layer the pesky phyllo dough and butter!
Servings 15 pieces
Ingredients
For the Baklava
- 1 pack phyllo dough cups (15 cups) , keep frozen (see notes)
- 1 cup raw cashews , not roasted or salted
- ⅓ cup granulated sugar
- 1 tablespoon rose water
- 1 teaspoon orange blossom water
- 1 pinch salt
For the Rose Syrup
- ½ cup water
- 1 cup granulated sugar
- 1 tablespoon rose water
- 1 teaspoon orange blossom water
- 1 small slice of lemon
Instructions
Make the Rose Syrup
- In a small pot, mix in water, sugar, rose water, orange blossom water, and a slice of lemon. Simmer on low, mixing often until the sugar is completely dissolved and the syrup slightly thickens.
- Allow to cool completely and transfer to the fridge to chill.
Prep the Baklava
- Preheat the oven to 350℉.
- To a food processor, add the cashews, sugar, rose water, orange blossom water, and a pinch of salt. Blend until the nuts are finely chopped.
- Remove the phyllo dough cups from the freezer. Scoop a spoonful of the nut mixture into each cup, filling it completely.
- Place the baklava pieces on a small sheet pan or in a cupcake tin. It's easier to control them in a cupcake tin since each piece has it's own spot.
- Bake for 10 minutes, until the baklava is very lightly toasted. Going too long will crystalize the sugar.
Assemble the Baklava
- While they're hot, pour the chilled rose syrup over each piece, going over them twice. Let cool completely before serving.
Video
Notes
Phyllo dough cups: Keep them frozen to avoid over-toasting. They can be found in the frozen section in most large grocery stores. An image of them is in the body of this post.