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    You Are Here Home » Assyrian Recipes

    Published: Jun 27, 2018 Updated: Apr 4, 2022 by Hilda Sterner | This post may contain affiliate links 10 Comments

    Middle Eastern Baklawa Recipe

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    middle eastern baklava

    Learn how to make THE BEST Middle Eastern Baklawa with this Easy Recipe! Buttery, flaky, Fillo dough, is layered with ground pistachios, almonds, and walnuts and drenched in delicious rosewater-flavored syrup. This Baklawa is flavored with cardamom and a hint of cinnamon. So pour yourself a cup of Turkish coffee or Chai and let's get baking!

    sliced baklawa on a holiday plate

    Why This Recipe works

    Homemade Baklawa might seem too intimidating to tackle for some, but you're about to discover that making Baklava requires more patience than skill. The syrup for the Baklawa is made with a combination of sugar and honey and drizzled over the layered phyllo dough, filled with ground nuts. Not too much syrup, however; just enough to hold the Baklawa together. This result is baklawa that's not overly sweet and sticky, and is absolutely delicious.

    So clear a couple of hours from your schedule, and get ready to learn how to make this popular Middle Eastern dessert. If you're looking for an easier baklava recipe to try, give my Sari Rolled Baklava or my Birds Nest Baklava a try!

    What you need to make this recipe

    Baklawa ingredients, labeled
    labeled baklawa syrup ingredients

    Recipe Ingredient Notes

    • Phyllo/Fillo/Filo Sheets — Sometimes Filo pastry comes in various thicknesses. Thickness #4 or #5 can be used for this recipe. Keep the phyllo dough covered with kitchen towels while assembling the baklava. This keeps the dough from drying out.
    • Nuts — Baklawa can be prepared with a variety of nut mixtures. Walnuts and pistachios are the most popular. Feel free to use your favorite combination, but I prefer equal portions of walnuts, pistachios, and almonds.
    • Rose Water — Rose Water or Orange Blossom Water are used in a lot of Middle Eastern recipes, so they'll come in handy to prepare other desserts on my blog.

    How to Make Middle Eastern Baklawa

    Note: Defrost fillo dough according to package instructions.

    Prepare Syrup for Baklawa

    STEP 1: Mix water, sugar, honey, lemon juice, and rose water in a saucepan until the sugar dissolves. (Optional Step: Add cardamom pods, whole cloves, and dehydrated orange slices to enhance the syrup flavor.)

    whisking syrup in a saucepan
    syrup with orange slices and cardamom, cloves, in a saucepan

    STEP 2: Bring the syrup to a boil, then simmer for 25 minutes. Set aside to cool while you assemble the Baklawa.

    Baklawa Assembly

    Preheat oven to 350 Degrees F

    STEP 3: While the syrup is boiling, grind the nut mixture in a food processor, then mix in sugar, cardamom, and cinnamon and stir to combine. Set the nut mixture aside until needed.

    ground nuts in a bowl with spices over them
    a bowl with baklava nut mixture and a spoon

    STEP 4: Next, clarify the butter by slowly melting and discarding the foamy and milky white substance from the butter. See this tutorial on how to clarify butter.

    PRO TIP: Clarifying 1 cup of butter should leave you with approximately ¾ cup of clarified butter. You may not need all of it.

    2 sticks of butter melting in a pan
    melted butter in a pot
    skimming foam from melted butter

    PRO TIP: Keep sheets of phyllo dough covered with the plastic sheet they were rolled in, followed by a damp dishcloth. This will keep the pasty sheets from drying out.

    STEP 5: Brush the bottom of a 9" x 13" baking dish or pan with melted butter using a pastry brush. Place one phyllo pastry sheet carefully into the buttered dish. Gently brush the sheet with butter.

    fillo sheets covered with plastic
    buttered rectangular pan
    pan with butter fillo sheet

    PRO TIP: If the sheets are too long for the pan, alternate folding the extra portion from the top and bottom of the pan.

    unbaked baklava in a pan
    close up of buttered sheets of Fillo Dough in a pn

    STEP 6: Continue to butter and layer the sheets until you have used up approximately ¼ of the sheets.

    PRO TIP: It's ok if the sheets are broken. You can use the butter to patch them together. Save the ones that are not damaged to go on top.

    buttered fillo sheets in a pan

    STEP 7: Once you've layered approximately ¼ of the sheets, distribute ⅓ of the nut mixture over them. Carefully cover with more buttered sheets.

    baklawa layers uncooked
    layers fillo sheets for baklawa in a pan

    Note: Here's an example of how to layer the Baklawa.

    • ¼ fillo sheets
    • ⅓ nut filling
    • ¼ fillo sheets
    • ⅓ nut filling
    • ¼ fillo sheets
    • ⅓ nut filling
    • ¼ fillo sheets

    STEP 8: Continue these steps until all the nuts and Fillo sheets are used up.

    layered nuts and fillo in a pan for baklava
    unbaked pan of baklava

    STEP 9: When you're done assembling the baklawa, use a sharp knife to cut it into squares. Or cut into rectangles, then cut each rectangle in half to form triangles. Some prefer to cut it into diamond shapes.

    PRO TIP: If you have extra butter, you can drizzle it over the baklava tray. Mist the top layer of filo dough with a few sprays of water to keep the Fillo sheets from curling up as they bake.

    unbaked baklawa in a pan

    STEP 10: Place the tray in the oven and bake for approximately 45 minutes, or up to an hour, until golden in color. You may need to rotate the pan ½ way through to cook evenly.

    baking baklawa in the oven

    STEP 11: When the Baklawa is done baking, remove the pan from the oven and pour the cooled syrup slowly over the hot Baklawa. Make sure to distribute the syrup evenly to cover all the baklava pieces. The Baklava will sizzle as the syrup is absorbed by the fillo sheets.

    pouring syrup over baklawa

    Allow the Baklawa to rest for a few hours, uncovered, until set, before serving.

    baklawa in a pan

    Recipe FAQs

    What is Baklawa Made of?

    Baklawa is made with buttered and layered fillo dough and filled with a nut filling. The filling consists of ground walnuts, pistachios, almonds, or a combination of one or more.

    The nut mixture contains cardamom, cinnamon, or other spices, for example, cloves. The Baklawa is baked in a pan until golden brown, then drizzled with a thick, rich, syrup or honey.

    How do you keep baklava from getting soggy?

    I have a few recommendations oh now to keep baklava from getting soggy. One way is to drizzle baklava that's freshly out of the oven with cooled syrup.

    The combination of the cooled syrup and hot baklava allows the syrup to be absorbed by the fillo dough layers, instead of pooling around the baklava.

    Adding hot syrup to cooled baklawa, like some recipes suggest, results in soggy baklava, so don't do it!

    Another way to keep the baklava from getting too soggy is not to use too much syrup. Too much syrup will cause the fillo dough to get soggy and limp.

    Finally, don't store baklava in an airtight container, especially when warm. Store the cooled baklava at room temperature covered with a washcloth.

    baklava in gray pan

    What does baklava taste like?

    If prepared correctly, baklava tastes sweet (but not overly sweet), flaky, nutty, with the flavor of cinnamon and cardamom. It's also sticky, gooey, and perfect with a cup of tea.

    What is the origin of Baklava?

    So, who is responsible for this tasty treat, Assyrians, Greeks, or Turks? I guess it depends on who you ask.

    Most would agree that the Turks are responsible for this sinfully delicious dessert. But I'm sure your Assyrian and Greek friend might disagree.

    No matter who is responsible for this yumminess, there are some distinct differences between Middle Eastern Baklawa and Greek Baklava.

    What's the difference between Baklava and Baklawa?

    In the Middle East “baklava” is pronounced, “baklawa." Besides the name variation, there are also variations in the ingredients.

    While Greeks drench their Baklava in honey, simple syrup is used in the Middle Eastern Baklawa.

    Another difference between the two is that Greek Baklava is flavored with cinnamon and cloves while Middle Eastern Baklawa is flavored with cardamom and rose water. Sometimes Orange Blossom water is used instead.

    Pro Tips

    • Defrost phyllo dough in the fridge overnight, if frozen.
    • You can also defrost frozen phyllo dough on the counter for an hour or so, prior to using it but the preferred method is defrosting it in the fridge.
    • Some phyllo packages contain 2 rolls of phyllo dough, while others come with one big roll. The size of the phyllo dough varies as well. You might need to trim the dough to make it fit into the pan. With some brands, like Kontos, the sheets are twice the size of the pan. In that case, cut the large sheets into 2 9"x13" stacks.
    • Keep phyllo dough covered with kitchen towels while assembling the baklava. This keeps the phyllo dough from drying out.
    • Baklava can also be cut into diamonds, instead of squares. To do this, place the pan vertically in front of you. Slice lines diagonally in one direction, then again in the opposite direction.
    • To keep the phyllo sheets from curling up, mist the top layer of phyllo with water before baking.
    • Sometimes Fillo pastry comes in various thicknesses. Thickness #4 or #5 can be used for this recipe.
    • To keep the baklawa from getting soggy, store it on the counter, either uncovered or covered with a thin kitchen towel.
    close up of baklawa on a Christmas plate

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    baklava on a tray

    Middle Eastern Baklawa Recipe

    Authentic Middle Eastern baklava that's to die for!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Assyrian, Greek, Middle Eastern
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 30 minutes
    Servings: 1 9 x 13 tray
    Calories: 327kcal

    Ingredients

    Syrup

    • 1 cup water
    • 1 cup sugar
    • ½ cup honey
    • 2 teaspoon lemon juice
    • 2 teaspoon rose water

    Baklava

    • 1 lb. fillo dough
    • 3 cups nuts (a mix of pistachios, walnuts, and almonds)
    • ⅓ cup white sugar
    • 2 teaspoon cardamom powder
    • ½ teaspoon cinnamon powder
    • 1 cup butter (clarified will equal ¾ cup)

    Instructions

    Prepare the Syrup

    • Mix water, sugar, honey, lemon juice, and rose water in a saucepan until the sugar dissolves. (Optional Step: Add cardamom pods, whole cloves, and dehydrated orange slices to enhance the syrup flavor.)
    • Bring the syrup to a boil, then simmer for 25 minutes. Set aside to cool while you assemble the Baklawa.

    Baklawa Assembly

    • Preheat oven to 350 Degrees F
    • While the syrup is boiling, grind the nut mixture in a food processor, then mix in sugar, cardamom, and cinnamon. Set the nut mixture aside until needed.
    •  Next, clarify the butter by slowly melting and discarding the foamy and milky white substance from the butter. See this tutorial on how to clarify butter.
    • Brush the bottom of a 9" x 13" baking dish or pan with the clarified butter. Place one fillo sheet carefully into the buttered dish. Gently brush the sheet with butter.
    • Continue to butter and layer the sheets until you have used up approximately ¼ of the sheets.
    • Once you've layered approximately ¼ of the sheets, distribute ⅓ of the nut mixture over them. Carefully cover with more buttered sheets. Continue these steps until all the nuts and Fillo sheets are used up.
    • When you're done assembling the baklawa, use a sharp (non-serrated knife) to cut into squares. Or cut into rectangles, then cut each rectangle in half to form triangles. 
    • Place the tray in the oven and bake for approximately 45 minutes, or up to an hour, until golden in color. You may need to rotate the pan ½ way through to cook evenly.
    • When the Baklawa is done baking, remove the pan from the oven and pour the cooled syrup slowly over the hot Baklawa. Make sure to distribute the syrup evenly to cover all the baklava pieces. The Baklava will sizzle as the syrup is absorbed by the fillo sheets.
    • Allow the Baklawa to rest for a few hours, uncovered, until set, before serving.

    Notes

    • Defrost phyllo dough in the fridge overnight, if frozen.
    • You can also defrost frozen phyllo dough on the counter for an hour or so, prior to using it but the preferred method is defrosting it in the fridge.
    • Some phyllo packages contain 2 rolls of phyllo dough, while others come with one big roll. The size of the phyllo dough varies as well. You might need to trim the dough to make it fit into the pan. With some brands, like Kontos, the sheets are twice the size of the pan. In that case, cut the large sheets into 2 9"x13" stacks.
    • Keep phyllo dough covered with kitchen towels while assembling the baklava. This keeps the phyllo dough from drying out.
    • Baklava can also be cut into diamonds, instead of squares. To do this, place the pan vertically in front of you. Slice lines diagonally in one direction, then again in the opposite direction.
    • To keep the phyllo sheets from curling up, mist the top of the baklava with water before baking.
    • Sometimes Fillo pastry comes in various thicknesses. Thickness #4 or #5 can be used for this recipe.
    • To keep the baklawa from getting soggy, store it on the counter, either uncovered or covered with a thin kitchen towel.

    Nutrition

    Serving: 1piece | Calories: 327kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Fiber: 6g | Sugar: 17g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This post was originally posted on June 27, 2018. The recipe was edited and republished on November 24, 2020. Recipe tips, faqs, and recipe pictures were updated.

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    1. Phillip says

      November 28, 2021 at 1:22 am

      Can I use salted butter?

      Reply
      • Hilda Sterner says

        November 28, 2021 at 7:42 am

        Hi Phillip, Yes, you can use salted butter. Enjoy!

        Reply
    2. Shawna says

      April 04, 2021 at 9:23 am

      5 stars
      I was so nervous to make this for some reason- I’m thinking the pastry dough:) The instructions were so easy to follow and it turned out perfectly!

      Reply
      • Hilda Sterner says

        April 04, 2021 at 6:58 pm

        Hey Shawna, thank you so much for the review and I'm glad the baklava-making went well! Good job, girl!

        Reply
    3. Jeffrey Butler says

      December 01, 2020 at 10:20 am

      5 stars
      Delicious Hilda. I haven't had any baklava since leaving So Cal. This did not disappoint. Thank you for sharing.
      Yum Factor: 2 thumbs up!

      Reply
      • Hilda Sterner says

        December 01, 2020 at 10:39 am

        Thank you jeff, I'm glad you guys enjoyed the baklava and appreciate the review!

        Reply
    4. Alyssa Nelson says

      November 25, 2020 at 5:46 pm

      5 stars
      I love baklava and this did not disappoint! My diet went out the window as I devoured almost half the tray! The perfect nut mixture and just the right amount of sweet! This recipe will be my go-to!

      Reply
      • Hilda Sterner says

        November 25, 2020 at 6:20 pm

        Thanks, Alyssa, I'm so glad you enjoyed it. It was so fun meeting you and your adorable little family!

        Reply
    5. Lori Ross says

      November 25, 2020 at 12:46 pm

      5 stars
      This was my first time trying Baklava; it was amazing! It had just the right amount of crunch. It was flaky and all around perfect!

      Reply
      • Hilda Sterner says

        November 25, 2020 at 3:29 pm

        I'm so glad you were brave enough to try it! ❤️

        Reply

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