Aromatic Lebanese Baklava with Saffron Syrup
This Lebanese baklava elevates the traditional flavors with a touch of exotic saffron syrup, creating a delicate symphony of flavors and textures.
Preparation
Get these tasks done before you start cooking.
Preparing the Nut Filling
- 1
Combine Ingredients
Combine walnuts, pistachios, almonds, sugar, and cinnamon in a bowl.
- 2
Mix Filling
Mix well until evenly combined.
- 3
Set Aside
Set aside for layering.
Preparing the Saffron Syrup
- 1
Combine Syrup Ingredients
In a saucepan, combine honey, water, sugar, saffron threads, and lemon juice.
- 2
Dissolve Sugar
Stir to dissolve the sugar over medium heat, then bring to a simmer.
- 3
Simmer and Cool
Simmer for 10 minutes, then cool completely.
How to Make Aromatic Lebanese Baklava with Saffron Syrup
Total time: 2 h 20 min · Yields 4 servings
- 1
Layer the Baklava
Brush a 9x13-inch baking dish with melted butter, then layer 8 sheets of phyllo dough, brushing each with butter.
- 2
Add the Nut Filling
Spread a portion of the nut mixture evenly over the phyllo layers. Continue layering phyllo and nuts, ending with 8 phyllo layers.
- 3
Bake
Preheat oven to 350°F (175°C), score the top layers of dough, and bake for 30-35 minutes or until golden brown.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftover baklava in an airtight container for up to one week at room temperature.
Can the baklava be frozen?
Yes, wrap each piece individually and freeze for up to 3 months.
Can I use other nuts in the filling?
Absolutely, hazelnuts or pecans make great alternatives.
Is it possible to make the syrup ahead?
Yes, the syrup can be made and stored in the refrigerator for up to 2 weeks.
Can I substitute saffron with another spice?
For a different flavor, try using cardamom or rose water instead of saffron.
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