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Lebanese Baklava Recipes

Here are all of the expert tips you need to make excellent Lebanese Baklava Recipes at home! Try my simplified pour-over method, so you need not butter every layer! Get pure flower waters for your baking here. Get the foundational simple syrup recipe for baklawa here.

Pistachio baklava nests on a sheet pan

There are so many ways to make and love baklava. Lebanese baklava, or baklawa (bak-LAY-wuh), sets itself apart with aromatic flower water simple syrup and an endless variety of shapes and nuts to try.

What is the difference between Lebanese and Greek baklava?

Many throughout the Mediterranean and of course the Middle East consider baklava their own national treat! History and tradition make baklava a beloved part of the baking and dessert culture we love so much.

All baklava has as its foundation two ingredients: nuts, phyllo dough, butter or oil ghee, and simple syrup. From there, the number of styles, shapes, and sizes are tremendous.

Greek baklava is typically made with warm spices and honey, for a particularly Greek flavor profile.

Lebanese baklava, or baklawa, is made without spices, using aromatic, pure rose water and/or orange blossom water to flavor the simple syrup that is poured over the pastry after it is baked.

My favorite Lebanese baklawa recipes are here!

My roster of baklava recipes developed painstakingly and over many years include many shapes, nut fillings, and methods. I have even developed the first nut-free baklava I’ve ever seen anywhere (thanks to my cousins for their great ideas!), and vegan baklava, so even those with special diets can enjoy this heavenly pastry.

Simple Syrup for Lebanese Baklawa, Maureen Abood

How to make Lebanese Baklawa

Learn how to make Lebanese baklawa with confidence, ease, and joy! Here you will make phyllo your friend, clarified butter your baby, toasty ground nuts your nirvana. And flower water syrup—that sweet simplicity that distinguishes Lebanese baklawa from all other baklavas—your pure, aromatic nectar. Scroll down to find links to all of the recipes. Let’s

Pistachio baklava nests on a sheet pan

Pistachio Baklawa Nests

Pistachio Baklawa Nests are light, crisp little phyllo nests drenched in orange blossom syrup. The nests are shaped using a narrow dowel, rolled with lightly buttered phyllo, and topped with orange blossom syrup and raw ground pistachios.

Almond baklawa fingers in a pan, cut in pieces with crushed almonds on top

Lebanese Almond Baklawa Fingers Recipe

These Lebanese almond baklawa fingers are delicate, crisp, and fun to make. They’re flavored with aromatic orange blossom syrup. One of the great things about all of the baking and exchanging of cookies this time of year is finding out about what is treasured enough to get baked up in other people’s kitchens every Christmas.

Nut-free baklawa in a pan, Maureen Abood

Nut-Free Baklawa

Nut-free baklawa in a pan, Maureen Abood

Nut-Free Baklawa

Your nut-free baklawa recipe is here! A combination of seeds make a filling that competes handily with traditional nut fillings, so anyone with nut allergies or simply avoiding nuts can enjoy this buttery, crisp, fragrant pastry. All of the tips for making traditional baklawa with nuts can be used with this recipe (except…the nuts!). Read

Pistachio baklawa made with olive oil, cut in pieces in the pan

Olive Oil Baklawa with Pistachios

Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup. How exciting to have a VEGAN baklawa (vegan baklava) option that tastes so very good!

Phyllo dough for Lebanese baklawa, Maureen Abood

Ingredient: Phyllo dough

Perhaps it’s my love of paper that inspires my fascination with phyllo dough. Or maybe it’s the other way around. Either way, phyllo dough is a beautiful, delicate pastry that requires a lot of tender loving care when handled. Made with flour, water, and oil, phyllo is an unleavened (no yeast) paper-thin dough that is

Chocolate baklava cut in a pan

Chocolate Baklava

CHOCOLATE baklava?! Oh yes indeed. Deep chocolate flavor is in the nutty filling and the finishing syrup. Buttery, chocolately heaven right here.

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Maureen Abood in the kitchen

I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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