Baklawa (Baklava)

Baklawa.. that crunchy yet velvety heavenly layers of buttery flakes and flavored nuts, the perfect combination for your special treat time! Syrians make dozen varieties of Baklawa. This is the most common one.


  • 1 package of phyllo dough
  • 4 cups of finely chopped walnut or pistachio
  • 1 tablespoon sugar
  • 1 recipe of Ater (syrup)
  • 1 tablespoon rose water (optional)
  • 1 cup unsalted butter, melted
  • A pinch of salt


  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