Baklawa Lebanese Version Of Baklava Recipe

How to Make Baklawa Lebanese Version Of Baklava

1. Preheat oven to 350°F (175°C).
2. Gently thaw 2 (14.1 oz) packages of phyllo dough. Unwrap and carefully unfold each package, keeping the remaining dough covered with plastic wrap and a damp cloth to prevent drying.
3. **Prepare the Walnut Filling:** In a large bowl, combine 4 cups coarsely ground walnuts, 2 cups granulated sugar, and 2 tablespoons orange blossom water. Mix until thoroughly blended. Add 2-3 tablespoons of water to create a slightly moist consistency.
4. **Prepare the Baking Pan:** Generously butter a 12 x 16 inch baking pan.
5. **Clarify the Butter:** Melt 1 cup (2 sticks) unsalted butter in a saucepan over medium heat. Once melted, let it simmer for a few minutes until the milk solids settle to the bottom. Carefully pour off the clear butter, leaving the solids behind. This clarified butter will prevent burning.
6. **Assemble the Baklava:** Layer half of the phyllo sheets in the prepared pan, brushing each sheet generously with clarified butter using a pastry brush.
7. Spread the walnut mixture evenly over the phyllo layers.
8. Layer the remaining phyllo sheets on top of the filling, buttering each sheet generously. Brush the top layer with butter as well.
9. **Cut and Bake:** Using a sharp knife dipped in hot water, cut the baklava into diamond shapes. This prevents the phyllo from tearing.
10. Pour any remaining clarified butter evenly over the top.
11. Bake for 45-60 minutes, or until the bottom is golden brown and the top is deeply golden. If the top isn’t browning sufficiently, briefly broil for a few seconds, watching carefully to prevent burning.
12. **Prepare the Syrup:** In a saucepan, combine 2 cups granulated sugar and 1 cup water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until slightly thickened.
13. Remove from heat and stir in 2 tablespoons lemon juice and 2 tablespoons orange blossom water.
14. Let the syrup cool completely.
15. **Combine and Serve:** Once the baklava has cooled slightly, pour the cool syrup evenly over the hot baklava (or vice-versa; see tip in description). Let it sit for at least 4 hours, or preferably overnight, to allow the syrup to fully absorb.
16. Serve and enjoy!