The baklava food on my sister-in-law’s peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It’s a good recipe to mix up the night before and bake fresh the next day for company. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Ratings and prices are accurate and items are in stock as of time of publication. Beat in eggs, one at a time, and extracts. Make homemade baklava in a fraction of the time with this deliciously easy method! Filled with walnuts and finished with an orange blossom simple syrup. This post may contain affiliate links. Lebanese baklava is very special occasion dessert that we eat during the holidays, after breaking our fast for Ramadan or during big events with family.
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.