Directions

1. Preheat the oven to 350
2. Thaw phyllo dough according to package instruction (usually leave it in room temperature for 30 minutes).
3. For the filling, combine nuts, sugar, salt and rose water.
4. Divide the dough intro four parts. Start layering the first part in a 10"*13" baking pan (9"*12" also works) and brushing every other layer with butter. Add one third of the filling at the end of the first part of the layers.
5. Repeat with the rest of the dough and filling. However, for the last part of dough, brush every layer with butter making sure to brush the top layer generously.
6. With a sharp knife, cut the dough into 1*1 inch diamonds making sure to cut all the way.
7. Pop in the oven for 30-40 minutes until sides are yellow-brown.
8. Prepare Ater (syrup) while making baklawa.
9. Ladle syrup equally on Baklawa. For a sweeter baklawa ladle the whole syrup recipe; otherwise, reserve 1/2 cup for people with sweeter tooth!
10. Keep in a dry cool place (do not refrigerate). baklawa usually keeps well for at least a week.

Makes 20-25 pieces

• |2010-05-19 17:59:32 omesh  - it's great!!!
  I haven't tried your recipe of baklawa yet, but I have had the ones made by you.....they are nothing but awesome!!! Will keep you posted about my attempt at making them :D
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• |2012-01-24 03:33:21 Marco  - BAKLAWA
  Very interesting site, thank you.
  Could you please tell me how many sheets of phyllo are required?
  There are several size packages each with different quantities of phillo.
  Also do you ladle hot or cold Ater over hot or cold baklawa?
  What is the high of the baking pan?
  Many thanks in advance
  Marco
  
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• |2012-01-24 11:33:49 Ghinwa  - Re:
  Thanks, Marco. There is not an exact number of sheets, but the more the merrier :) I use up all the sheets in a package (both bags in the package if there are two), and find a baking pan similar in size to the sheets. A pan two inches high is more than enough. The syrup should be room temperature or just a little bit warm when you ladle it on the hot baklava. So just ladle it once you take the baklava out of the oven (you'll hear a sizzle). Some people say you can ladle hot syrup on cold baklava but I have not tried this method.
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• |2012-01-25 23:28:45 Marco
  Is it OK if I use 5 or 6 sheets for every layer? What about 8 sheets for every layer?
  How many do you use?
  What type of baking pan should I use?
  Tin or Pyrex? Can I use any one of the two?
  Many thanks
  Marco
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• |2012-01-28 00:33:54 Ghinwa  - Re:
  Yes, you can use 8 or even more. Some people even put one layer of nuts using half the sheets first then the nuts then the rest of the sheets. If you want to have more nut layers then divide the sheets accordingly. Use a tin baking pan. Good luck :)
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• |2012-12-16 15:02:07 Anita (Monsour) Martin
  I am 100% Syrian and the recipe you have for the Baklawa is very close to the one handed down by my sito (Grandmother)...I have noticed some try to call Greek Baklave Arabic but we do not use cinnamon or honey in ours..I think that makes it way too sweet.. I also use the lemon juice in mine, but noticed may do not it does cut the sweetness and most people who have tried mine like it better..
  
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• |2012-12-20 23:25:11 Ghinwa  - Re: syrup
  Anita,
  I totally agree. Greek baklava is too sweet compared to the Syrian baklawa. When buying baklawa from the stores in Syria, the less syrup, the better and the more prestigious the store is! People boast that their baklawa is not gooey and heavy with syrup!
  Adding lemon does not only cut the sweetness, but delays the crystalizing process if you plan to store some of that syrup.
  Nice seeing here on the website :)
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• |2013-05-03 02:40:05 Tam  - Mmmm!
  Wow. I have just made this for a Syrian friend of mine. Mmmmm. Delicious!
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