Baklava
Layers of paper-thin phyllo pastry, brushed with clarified butter, filled with spiced nut mixture, and saturated with orange blossom syrup.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 450 g Phyllo dough (thawed)
- 200 g Unsalted butter (clarified or ghee)
- 300 g Unsalted pistachios (finely chopped)
- 2 tbsp Sugar (for nut filling)
- 1/2 tsp Cinnamon
- 2 cups Sugar (for syrup)
- 1 cup Water (for syrup)
- 2 tbsp Orange blossom water
- 1 tbsp Rose water
- 1 tsp Lemon juice
Instructions
- Make the syrup first: Combine sugar and water, bring to boil, simmer 10 minutes. Add orange blossom water, rose water, and lemon juice. Cool completely — the syrup must be cold when it hits the hot baklava.
- Melt and clarify the butter. Keep it warm and liquid throughout the assembly.
- Mix the finely chopped pistachios with 2 tablespoons sugar and cinnamon.
- Preheat oven to 175°C (350°F). Brush a 9x13 inch baking pan with butter.
- Unroll the phyllo and cover with a damp towel to prevent drying. Work quickly.
- Layer 10 sheets of phyllo in the pan, brushing each sheet generously with clarified butter.
- Spread the pistachio filling evenly over the phyllo.
- Layer the remaining phyllo sheets on top, again brushing each one with butter. Ensure the top sheet is well-buttered.
- Using a very sharp knife, cut the baklava into diamond shapes before baking — cut all the way through.
- Bake for 40-45 minutes until deep golden brown. Watch the color: it should be the color of honey, not blonde.
- Remove from oven and immediately pour the cold syrup evenly over the hot baklava. You will hear it sizzle — that sound means it is working.
- Allow to absorb the syrup for at least 2 hours before serving.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Baklava?
Layers of paper-thin phyllo pastry, brushed with clarified butter, filled with spiced nut mixture, and saturated with orange blossom syrup.
Where is Baklava from?
Baklava comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Baklava vegetarian?
As written, Baklava contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of cinnamon in Baklava?
The cinnamon called for here is part of the traditional recipe and gives Baklava its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Baklava?
In a Lebanese desserts spread, Baklava is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Baklava ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.