10-minute baklava

May 20, 2010  •  Category:


In Lebanon, nobody makes baklava at home! Every neighborhood has at least one famous pastry-maker whose family has  been making it for hundreds of years.People just buy it!

I had used phyllo dough a few times over the years; decided it was too much trouble.

Then one day, a lady I knew was having a fund-raiser at her house with 125 attendees, and I agreed to help out; as soon as I realized what I was getting myself into, I placed an urgent call to my Egyptian-born  friend Phoebe;You have got to help me! I knew she had years and years of experience churning out thousands of trays of baklava for her Coptic church festivals all over the South. Cooking and baking for a crowd was second nature to her.

I had 48 hours and we had no time to lose; I set out unrolling the phyllo out of  each  package and apprehensively praying that the thing would not dry out or tear or do something very annoying like crumble in little pieces; I checked Phoebe on my right: I was stunned!!!!!

Here she was, grabbing the phyllo, slapping it over, crumbling it like a piece of old tissue paper! I wanted to scream: “Are you crazy? What are you doing? This is phyllo dough, not your old mop!” Only the fact that I was desperate for her help made me bite my tongue. As it turned out, her manhandling of phyllo was sure-footed and she produced tray after tray of the most professional-looking (and tasting) baklava, taking 10 minutes to finish up one tray, and moving on to the next, until it was all completed, in ample time.

Here is Phoebe’s 10-minute,fool-proof technique, step-by-step. (I have adapted it slightly).

INGREDIENTS: One tray, 9inX13in, 24 baklavas or 48 mini-baklavas

  • 12 ounces of pistachios, peeled and chopped coarsely in a food processor for one minute. See note at the bottom on peeling. I strongly encourage you to chop your nuts.
  • 1 cup of syrup. See note on how to make the syrup at the bottom of the post.
  • 1 cup of unsalted butter, melted and clarified. (See note at the bottom of the post on clarifying butter)
  • 1 pound package of Phyllo dough


Before starting make sure all the ingredients are ready and placed nearby on a work surface.

Utensils needed are:

A brush (for greasing the pan), a baster,  a rectangular pan (9×13), a large spoon for mixing the nuts, a sharp knife, a small spatula or knife (not sharp), a large spatula. A damp kitchen towel.


  • Place the chopped pistachios in a  bowl, pour two ounces of melted butter on top.
  • Pour 2 tablespoons of syrup over the pistachios and combine the syrup, pistachios and butter mixture for 10  seconds until  shiny and well-mixed.
  • Grease the pan with some melted butter, or spray with a can of butter spray for 3 seconds.
  • Pour the oil and the clarified butter in one bowl. Set a spoon or brush nearby.


  • Open the package of Phyllo; unroll it; place the pan on top of the sheets of Phyllo, with one end on top of the edge. Count the sheets: you should have 22 sheets of Phyllo. You will use 10 sheets for the bottom and 10 sheets for the top layer. That leaves 2 sheets for the middle section.
  • Cut the dough with kitchen shears, following the edge of the pan, so that all the sheets will fit the pan, within half an inch. You will have 22 sheets of scraps. Leave a quarter-inch border all around, no more.
  • The scraps will be used as a filler in the middle, to give the baklava volume, and save time in assembly. Cover the scraps with the damp kitchen towel.


  1. Using the baster, squirt  two tablespoons of clarified butter on the pan. Brush for a few seconds to spread it all around.
  2. Take 2 sheets of the cut Phyllo and place in the pan; with the baster, squirt  butter/oil mixture at different spots on the pan.
  3. Take 2 more sheets, repeat the operation; take 2 more sheets, then 2 then 2, until all 10 sheets have been used. Cover the remaining 12 sheets with the damp kitchen towel.


  1. Take 1 sheet of scrap and crumple it up like a piece of tissue paper. Place on the pan, and crumple one more sheet until all are crumpled and placed side by side.
  2. Squirt butter on all the crumpled sheets generously.


  1. Place two sheets of Phyllo on top of the crumpled sheets to prepare a smooth surface for placing the pistachio nuts.
  2. Spread the pistachio nuts all over and smooth the layer of nuts with the large spatula.


  1. Now that the pan is covered with a layer of pistachios, cover with the remaining 10 sheets of Phyllo; take 2 sheets at a time, squirt with butter going up and down  until all 10 sheets are used up.


  1. Take a knife with a dull edge or a spatula, run all around the pan tucking the phyllo into the pan so that it is neatly tucked.
  2. With the sharp knife, cut 3 columns (measure with a ruler if you wish) and 4 rows; you will obtain 12 squares. Cut diagonal lines in the squares to obtain 24 triangles.
  3. Squirt butter on top of pan.
  4. Place the pan in a 350F oven for 45 minutes or until the baklava appears toasted and a deep gold.


  1. Pour the syrup on the baklava when you pull it out of the oven; use a tablespoon and pour the hot syrup one spoon at a time in the cut sections of the baklava; use as much syrup as your taste dictates, reserving the extra syrup for people who want to pour more on their plate. I use less than 3/4 cup of syrup for the entire pan.
  2. After having drizzled the syrup, let it sit uncovered for a few hours, then cut the individual pieces with a sharp knife and set side by side in a metal or plastic container to be stored for three weeks.


  • Take 4 sticks of unsalted  butter and place in a heavy-bottomed saucepan. Let the butter melt slowly; it will foam at the top; remove the foam with a spoon. Let it melt completely and continue to heat up, remove the foam until there are none left. When the butter is clear, transfer to a jug through a sieve on which you will have placed a paper towel or coffee filter; this step is to remove more of the whitish substance as possible; the clarified butter is the yellow clear liquid that remains. When ready to use, it should be reheated slowly so that it is clear again and liquid. Keep any extra clarified butter covered in the fridge for up to a year.


  • Measure two cups of sugar and one cup of water and place in a saucepan. Bring to a boil, stirring from time to time and boil for 10 minutes. Add a teaspoon of fresh lemon juice to the syrup and boil one minute longer; add the rose water and orange blossom water and remove from the heat. You will obtain a larger quantity of syrup than what I have used for this batch, which you can keep for several weeks in a closed container in the fridge and offer more syrup to people who like their baklava sweeter. In Lebanon, Arabic pastries always come with a small container of extra syrup on the side.


  • Place the pistachios in a bowl and cover with water; let them sit in water for one hour, drain them and using your fingers, rub the pistachios together until the peels detach easily. Dry them with paper towel and dry further by spreading them out on a cookie sheet and roasting in a 300F oven for 10 minutes. Do not let them burn or brown. Remove from the oven, cool the pistachios at room temperature for one hour and process in a food processor or chop them by hand with a good knife, until they are coarsely chopped. They are now ready to be used.

If using other nuts, toast them for 10 minutes in a 300f oven, cool and chop coarsely in a food processor pulsing for 30 seconds.

NOTE: The clarified butter can be mixed with oil for those concerned about cholesterol. I would recommend 1/2 cup of oil and 1/2 cup of unsalted clarified butter.

The amount of butter and syrup is a matter of taste and personal preference. If you like more, douse more all over the pan. Do the same for the syrup. Here I tried to minimize the butter/sugar ratio for health reasons.


121 Comments  •  Comments Feed

  1. heguiberto says:

    This looks delicious! I wish I had a couple of squares to go with my tea right now.
    I love filo dough made foods. The idea of laying the sheets at bottom this way cuts prep time by at least1/2 of the time.

    btw I recommended your blog to Omar my Lebanese friend who lives in the Mid West and he loves it 🙂

  2. john@heneedsfood says:

    I absolutely adore this sweet treat and gave made it just once at home. Thankfully here in Sydney you don’t have to travel or walk too far to get your fix!

  3. Vagabonde says:

    Oh la la je suis si contente d’avoir trouvé votre blog. J’adore le baklava (aussi le ekmek kadayif, tukalik,mamoul et kurabia) mais je croyais que cela prendrait trop de temps. Quand j’habitais à Paris, mon père en ramenait d’une patisserie orientale. Mais je me rapelle à Marseille, quand mon père a retrouvé ses cousines (qu’il pensait étaient disparues) elles avaient fait une grande fête et il y avait des plats énormes, ronds, où elles avaient fait des baklavas. Aussi quand j’avais été à Istambul avec maman, j’étais très petite, mais je me rappèle toutes les patisseries, surtout le baklava (et les loukoums!) I shall try your recipe, that does not sound as hard as I would have thought. Thanks for posting it. Je voulais aussi vous demander – maman avait appris à faire des beureks, au fromage. Ils étaient si bons – vous connaissez? Avez-vous une recette?

    • Joumana says:

      @Vagabonde: j’ai posté une recette de beurek au fromage, mais je ne sais pas si ça ressemble à ceux de ta maman; je les ai fait avec une pâte qui vient de Turquie.

  4. Lydia says:

    I’ve always been intimidated by baklava, but it’s so delicious that I might just get over my fear of phyllo and try this 10-minute method!

  5. A Canadian Foodie says:

    Brilliant! Why didn’t we think of that. I will definitely remember this trick when I make this kind. My husband’s culture is used to a more Turkish kind that has finely chopped nuts between every two or three layers… but I love alllllll kinds of baklava!

  6. JT says:

    You’re a genius! Thank you for sharing thsi recipe. I’ve been craving this and can’t wait to try this once my new oven arrives! Have a great weekend!

  7. Krista says:

    Oh, I love your friend. 🙂 She just made my life a whoooooole lot easier! 🙂

  8. FOODESSA says:

    Your friend Phoebe sure has brought a light to my day. I tried making a baklava once.
    Although it had turned out amazing…and many pestery requests later…I still did not make it again. I have so many other recipes to try! But there may be hope yet.
    Thanks for these lovely tips ;o)

    BTW…are you trying to get yourself a gig as a xxx mama?!? Kidding…you look wonderfully vivacious. You seem to have the allure of someone who enjoys life immensely. Great on you :))

    Ciao for now and flavourful wishes, Claudia

  9. Louise says:

    I have just one thing to say, NO WAY!!!

    That is just amazing, Joumana. I actually feel empowered enough to give Baklava a whirl after this post. Of course, I have a slew of “some day” recipes but, I think the ease and outcome is a good enough reason to inch your post and recipe near the top of my bookmark list.

    Thank you so much for sharing…your friend is a treasure:)

  10. Faith says:

    I have never seen a baklava recipe like this before (I’m so excited about it! 🙂 )! I can’t believe it’s so fast! I don’t make baklava all that often because it’s so time-consuming, but this recipe completely eliminates that problem!

  11. Joanne says:

    TEN MINUTES!! Really?!?!? If that isn’t incentive then i don’t know what is.


  12. ts, eatingclub says:

    What a great tip! I haven’t tried making baklava before, but this makes it easier. Perhaps I’ll try that technique making other things with phyllo.

  13. pickled_possum says:

    Hi Joumana,

    I see that Phoebe used the syrup warm. Does that make it better? because I have a couple of recipes that insist that the syrup is cool before pouring over the baclava.

    • Joumana says:

      @Naziira: I used to do that to , but Phoebe likes to pour the syrup while it is simmering hot, she says it keeps the pastry crispy; I will say that it did, also halped by the fact that we put just a tablespoon of syrup on the creases and not on top.

  14. SYLVIA says:

    Your friend has some serious skills, and noteworthy tips. Everybody raves over baklava, it is very delicious all that nice mix of nuts flaky and crisp blanket of pastry, they are caloric, but it is a nice treat for once in a while, Joumana ,can you substitute butter spray for the butter and use agave for the sugar?

  15. yousria says:

    I bake baklava so many time but Phobe make it so different by crumble 1/2 of the Phillo i will try this way.its much easy.

  16. Evel@CheapEthnicEatz says:

    You had me at 10 minutes…but are you sure….so many steps lol

  17. Marie says:

    Wow, I have to take my time and read this slower and let it all sink in. I was hooked when you said 10 minutes and “crumbling like a piece of tissue”!

  18. Angie's Recipes says:

    I really adore these flaky treat….but to make them at home is quite a challange for me. Yours look so good that I even want to make some myself!

  19. recettes gourmandes says:

    j’adore la baklawa et je là prépare souvent pour les fêtes de l’aid et autres, seulement nous on là coupe en losange et on arrose avec du miel, bisou joumana

  20. Ivy says:

    OMG, I am drooling and it’s only 8:30 a.m. Love baklavas and believe me if I was not on a diet I would go and grab some phyllo and make it right now.

  21. Marina says:

    J’adore cette méthode ultra rapide…je connaissais cette méthode de froisser la pâte filo pour la pita au fromage mais j’ai jamais pensé à le faire pour les baklavas..Merci !!Bises.
    PS: je vais finir par imprimer tout ton blog avec toutes les recettes que j’aime chez toi 😉

  22. Anh says:

    10 min balkava! I will try this for sure!

  23. Hélène (Cannes) says:

    Eh bien voilà, il n’y a plus qu’à s’entraîner ! ;o) Avec ton reportage tout en photos, ça devrait aider un peu ! ;o)

  24. Cherine says:

    Joumana, your baklava looks wonderful. I always make it but never tried to use the crumpled phyllo dough, i will try your recipe next time 🙂 Thanks for the tips!

  25. Katerina says:

    I love baklava. We make it in Greece either, only we use walnuts and almonds. My mother makes it a little different. One day I will post her recipe.

  26. Meeta says:

    jou! what an awesome post with valuable tips! give phoebe a hug from me!

  27. Rosa says:

    Fantastic! I can never get enough of this dessert.



  28. Pierre says:

    That could be one of the best Baklava I’ve seen for a while. It looks so Pro!

    Maybe one day when I feel a bit daring I will try this (bookmark)… Tho I really want to take a bite or 10 of that little beauties. Scrumptious!

  29. sms says:

    yummy post yummy recipe looks nice i like this post

  30. Magdalena says:

    Dear Joumana; I have heard so much about baklava, but I have never tried. Thanks for this recipe. I will be going to Poland for holidays soon, and I will definitely cook few dishes of yours for my Polish friends….I only have to decide what. What would you recommend ? (I am thinking about dinner). Thanks a lot.

  31. Sushma Mallya says:

    Seems like a lot of work but rest is just superb,so beautiful and worth making many times…

  32. Lentil Breakdown says:

    I just ate a really good piece of baklava about an hour ago. I got it at an authentic Greek market here in L.A. I like the Greek kind better than the Turkish baklava I had in Turkey. Have been too intimidated to try making it myself though.

    Your top pic is gorgeous! How do you have time to post every day? Wow!

  33. tigerfish says:

    10 minutes? You must be working really fast!

  34. MaryMoh says:

    This is such a lovely post. I really love baklava. A Saudi friend always brought back a box for me when she goes back for holiday. I always thought it’s so difficult to make. I would love to try. Thanks very much for showing the steps. Have a lovely weekend. Mary

  35. deana says:

    How I love baklava and I have always been timid about making it… you have given me courage!!! Your version looks perfect and delicious. thanks!

  36. Astra Libris says:

    I am SO excited about this amazing method!! I adore baklava, of course, and I do make it at home on occasion, but every time I do it’s such a production that it takes me a long time to forget all the hassle and decide to make it again! 🙂 Now, I’ll be able to make it much more often – hooray!! Thank you SO much!!

  37. Priya says:

    Irresistible baklava, looks super delicious and marvellous..

  38. Doc says:

    OK, you sold me. I have put off making Baklava for years, but I will try this weekend following your directions. May the Phyllo Gods have Mercy…
    BTW, love your new pic

  39. Amy @ cookbookmaniac says:

    This looks fantastic! I am bookmarking this recipe. I have always wanted to try and make baklava.

  40. Rachana Kothari says:

    What a great tip. I havent tried making baklava before but after seeing this, I feel like making some too 🙂
    Have a great weekend, Jou 🙂

  41. 5 Star Foodie says:

    Wow, this is just the recipe I needed! My family has been asking me to make baklava and this is such a delicious and easy to make version, thanks!!!

  42. Magdalena says:

    Thanks for your answer on my blog. Actually, I will rather have all ingredients, I want to buy here those which are not available in Poland…I will check thoroughly your recipes over the weekend;

  43. Suman says:

    never had this wonderful dessert yet…that looks heavenly delicious…yummy!
    Have a nice weekend Joumana…tk care!

  44. Vagabonde says:

    Merci beaucoup Joumana, pour la recette. I would not have known that what we called beurek you called R’kakat bel-jebneh. The beurek were folded in triangles, but yours must be quite similar. I’ll look back at your former recipes as I am sure there are delicious. Merci encore, c’est très gentil Joumana de m’avoir repondu.

  45. elra says:

    10 minutes? I am sold! well, maybe not 10 minutes if I do it, I’d probably end up with 30 minutes. I am kind of slow … lol.

  46. elra says:

    Was going to say, that you look absolutely gorgeous, and skinny too. Wow!

  47. grace says:

    baklava is one of my favorite treats, but like most others, i rarely make it myself. practically instant gratification in the form of homemade baklava is pretty much tops–bravo!

  48. Jen_from_NJ says:

    10 minute baklava? Amazing! I will definitely be trying this recipe out. Thank you for the step by step instructions.

  49. Nadji says:

    Comme au restaurant.
    Je garde précautionneusement ta recette avec les photos bien sûr pour ne rien rater.
    A bientôt.

  50. cathy says:

    Les photos donnent franchement envie, et les instructions étape par étape nous montre bien le long travail pour obtenir un si beau résultat!
    Bon week-end

  51. Sook says:

    Oh my favorite!!!

  52. Phoebe Hanna says:

    Thanks to everyone 🙂

    I am very flattered from all the comments about my 10 min Baklava….. My thanks to each and everyone out there….I would also thank Joumana for inviting me in her site and allowing me to share some of my pride and joy recipes…. It really takes 10 minutes as long as you don’t freak out when a sheet breaks…. I break them intentionally and use them for volume…
    Phoebe Hanna

  53. MAry says:

    What wonderful instructions to accompany this glorious sweet. Thank you! I hope you are having a wonderful day. Blessings…Mary

    P.S. You are correct about the three destinations.

  54. Susan says:

    I haven’t had baklava in so long and these recipe looks easy enough for a novice. I can’t wait to try it!

  55. citronetvanille says:

    Je pensais que c’était plus compliqué que ca, et ne me suis jamais aventurée dans la confection des baklavas. En tout cas, chapeau! ils sont superbement réussis! Elle est chouette ta nouvelle photo, j’adore les femmes qui ont la ligne et qui cuisinent (donc qui mangent) :o), comme quoi les deux sont compatibles! :o)

  56. Von says:

    I never realised that making baklava actually took so long! I’ve never made bakalva before….I’ll definitely try this one day though!

  57. Murasaki Shikibu says:

    Thank you for posting this in detail! I love Baklavas. That said when I clicked onto your blog your profile photo diverted my eyes away from the Baklavas. lol Really nice picture. 🙂

  58. kim says:

    It’s interesting to see her use vegetable oil as well. I always thought it’s just a ton of butta 🙂

    10 minutes for an expert like her. For me (a slowpoke), I’ll need an hour. 🙂

    Her desserts look so beautiful.

  59. Heavenly Housewife says:

    Being able to have baklava in 10 minutes is big trouble for me. I love it too much, I’d gobble them all up… and i bet i can do it in 10 minutes.
    Have a wonderful weekend!

  60. Vanessa says:

    I just adore baklava but never imagined no-one would make it at home. Thanks for this wonderful recipe; I’ve never used phyllo pastry before but now there’s simply no excuse. Beautiful photos, especially your lovely profile pic.

  61. Terrianne, Ree says:

    These look fantastic! Your friend Phoebe really knows what she’s doing with Phyllo. I, too, thought it would be too much trouble to work with, so I never have. Your post is making me reconsider my stance. I’ve always wanted to, now I will.
    Wow! These are so beautiful. I bet they were delicious.

    I never know if people go back to see if bloggers respond to comments–I did, but I want to thank you again for your visit.

    It’s nice to make your acquaintance. Your food is gorgeous. I’ll be back. See you around. =)

  62. Lori says:

    Baklava is the best! This is a spectacular way of making baklava- your friend is a genious!

    I like your new picture to the left- very sassy and playful.

  63. Devaki says:

    Dear JOUMANA – I just popped in to print out your recipe for the pasta (for my Jain friends) and I saw this and almost died! My hubby and I on a weekly basis steal visits to the Lebanese store for an excuse to buy Baklava.

    Now that you’ve taught me how to make it at home (amazing technique btw) it’s hello fat hips & bye bye diet here on…….:)

    Fantastic! Will make this soon…

    Ciao, Devaki @ weavethousandflavors

  64. Not Quite Nigella says:

    That’s amazing that you can make a 10 minue baklava! Amazing stuff considering how long it takes. Oh and BTW I love that pic of you Joumana!

  65. stacey snacks says:

    10 minutes you say?
    Now this I have to try! I love baklava, but have always disliked the process!

  66. Rajani says:

    superb joumana! I have a packet of phyllo in the freezer, but no guts to try out!!!

  67. Mallika says:

    Your Baklava looks damn professional. Can’t believe that you disguised all that hard work for just 10 mins of cooking!

  68. Erica says:

    That sounds and looks really scrumptious… .will try it ! Love 10 minutes recipes.

  69. PJ says:

    I thought u were kidding when u said 10 minutes,but it really was!!!Looks so delicious and easy.A million thanks to u and dear phoebe for sharing it with us

  70. Kitchen Butterfly says:

    It looks lovely! I’ve tried it once but it was far too sweet for my extra-sweet tooth!

  71. Lea Ann says:

    I’ve made baklava one time and it turned out really almost perfect. Have not made it since, too afraid it was a fluke! 🙂

  72. theUngourmet says:

    I just made baklava with my son and his class the other day. It was fun but took a lot of time. I have to give this recipe a try the next time. 😉

  73. Bria @ WestofPersia says:

    OMG, I LOVE that Phoebe manhandled that phyllo. She is a woman after my heart, as I, too, have been know to manhandle that stuff. I will definitely keep this recipe in mind for future baklava adventures 🙂

  74. Miz says:

    This looks amazing. I too am Egyptian/Coptic and have grown up watching my teta (grandmother) and now mum continually make this sweet. Now there is a 10 min version I can’t wait to try it and surprise my mum.

  75. Leesa says:

    Hi Phoebe,

    I just discovered your blog via a friend from L.A. I LOVE it! Baklawa is one of my fav. pastries! I love this and will attempt the recipe…
    Take care,

  76. Amber @Almost Vegan says:

    That is so interesting how she crumbles the phyllo dough! I would never have thought of that.

  77. Alépine says:

    Tes baklawas sont sublimes ! Merci pour ces explications bien détaillées, je vais rapidement tester (j’aimerais surtout voir quel résultat donne les feuilles froissées du milieu, ça m’intrigue !) mais je pense pas pouvoir les faire en 10 minutes !
    Une question : le fait de verser le sirop alors qu’il est encore chaud, ça ne ramollit pas les feuilles ? Ma mère me dit toujours, un sirop froid sur des pâtisseries chaudes (à base de waraq baklawa, ou knafé).

    • Joumana says:

      Alépine: C’est ce que je croyais aussi; mais Phoebe le fait comme ça, et effectivement les baklawas sont bien croustillantes; alors, je fais comme elle maintenant!

  78. Nicholas says:

    This is the best baklava ever!! I should know…Phoebe is my Mom and I grew up with this dessert. Great job Mom!

  79. Rajani says:

    Hi Joumana made the 10minute baklava today… superb – loved your you tube video too – check my blog http://www.eatwritethink.com/2011/02/on-how-i-learnt-all-about-the-baklava/
    many thanks!!

  80. andy says:

    Perfect, perfect, perfect…..Do you want to marry me?

  81. fede says:

    Hello Joumana, I’m Federica and I’m from Italy. I just tried your (and Phoebe’s) baklava and I thought it would be kind let you know it. It was delicious! Thank you both for this recipe.

  82. Kris says:

    Hi, I just wanted to say that i tried your recipe last night and it was just amazing. Baklava has always been my favourite desert and i have previously bought it for $2.50 a piece at shops! This was the first time i ever made baklava and i’m glad i got hold of your 10-minute recipe rather than the longer versions!! Thanks heaps!

  83. UmmBinat says:

    This really was the fastest baklawa I have ever made however the peeling of the pistachios took a very long time!! Also they were still kind of soft from sitting in the water even after I put them in the oven as called for. I used our preferred syrup recipe here, http://www.food.com/recipe/attar-syrup-middle-east-palestine-322374 pouring it cooled over the hot baklawa as I always do, to be crispier I believe, and a not so good store brand phyllo pastry. I loved the cutting to size of the pan, tucking in, and cutting into triangles parts. I used melted butter as I always do without clarifying it. The result seemed a bit soggy from the butter (I did use more) I guess in the part that was crumpled. The technique was easy but not sure I would do it again with the results I got.

  84. marie says:

    Je suis française et je regarde régulièrement avec le flux ton blog.Celui ci m’interesse particulièrement car j’ai plusieurs fois été en Syrie, en Turquie (celle qui faisait partie de la Syrie), au Liban, Israêl, Yemen. La cuisine du moyen orient est pour moi la meilleure, Et si j’adore ces pays c’est que je n’ai trouvé nul part ailleurs cette hospitalité et cette chaleur qui me laisse toujours émue au moment du départ..Pour revenir à ton blog, je trouve qu’il serait sympa, puisque tu parles très bien le français, d’ajouter une traduction française des recettes. Encore une faveur à te demander voudrais tu bien me faire parvenir la recette de tes baklavas. Bonne Année, longue continuation à écrire sur le Web.Avec toute mon amitié. Marie

    • Joumana says:

      @Marie: Très heureuse de faire ta connaissance et je suis d’accord avec toi, la chaleur et l’accueil des gens au Moyen-Orient est unique au monde. En ce qui concerne les langues, la plupart des gens qui me lisent sont des US ou Canada; de maintenir ce blog me prend déjà beaucoup de temps et je ne suis pas sûre que d’écrire une version française ou en arabe soit possible en ce moment; c’est pour ça que j’ai installé sur le blog l’application du Google traducteur. Maintenant pour la recette des baklavas, pas de problème. Je peux te l’envoyer dans quelques jours. Amitiés, Joumana

  85. Stacy says:

    I am Jewish, love all Middle Eastern desserts and my best friends were Syrian abd Lebanese so you know we 3 were in every Mom’s kitchen and learned each other’s foods and culture.
    I took so much pride watching your 10 minute YouTube video and wow what an incredible recipe you are sharing with everyone. It takes the hesitance if working with Phyllo dough away and I just wanted to add a couple of nice additions my Syrian Friend’s Grandma did who was a very proud naturalized American citizen and this believe will work…
    What she did was put a spin on old fashioned apple pie by cutting up apple pie small chunks, added walnuts and made them into Baklava.
    She used the cinnamon, sugar which was the fine type in her apples and added walnuts.
    Her recipe was her version of Syrian-American apple pie and I know that the 10 minute recipe should really work so when I make it I will think of you and dedicate it to Grandma Soraya.
    Thank you very much for sharing and being so open and giving to others. As you can see here we all deeply appreciate your efforts to teach us and enhance our lives!

    • Joumana says:

      @Stacy: Your words have touched me and I thank you so much; it is wonderful to share in the kitchen with other friends and build lasting memories.

  86. Christine says:

    Je suis française et je découvre votre blog en recherchant des recettes de pâtisseries orientales pour le mariage de ma fille qui aime tant le Liban et la Palestine.
    Votre recette de Baklawa est très appétissante et sa rapidité d’exécution me permettrait d’en préparer quelques centaines pour le buffet du mariage, si ces douceurs peuvent se cuisiner quelques jours à l’avance (?)
    Pourriez-vous m’envoyer la recette en français ? Auriez-vous d’autres recettes à me conseiller ?
    Un grand merci d’avance et longue vie à votre blog !

    • Joumana says:

      @Christine: Merci de ces mots encourageants! Je viens de me rappeler que quelqu’un d’autre m’avait demandé la recette en français et je n’ai pas le temps de traduite le texte mot par mot; il y a Google translate sur le site qui peut le faire en quelques secondes et s’il y a une clarification a obtenir, je serais là. Les baklavas peuvent être préparés longtemps a l’avance, une semaine disons; chez les spécialistes de douceurs arabes au Liban, ces pâtisseries se conservent 3 mois. (Je ne le conseille pas pour celles faites maison). En ce qui concerne d’autres recettes, il y en a beaucoup sur le blog (environ 800 au total); voyons, il y a les crèmes style mouhallabieh, ashtalieh et layalee lubnan. Aussi, les cookies comme le ghraibeh simple et a la pistache (shortbread). Et les nids d’oiseaux couverts de crème, faits avec le kataifi.

  87. Pam says:

    How much rse water and how much orange water in the syrup.

  88. Carolyn says:

    Thank you for the recipe and my compliments on your blog. I am an American with Lebanese origins, living in Italy, where I do catering. In all my years of making Lebanese food, I have never made Baklawa, but since I have convinced a local Italian restaurant to host a Lebanese meal for 36, I had to try. I love the step-by-step instructions, and the use of the phillo dough scraps to give it more volume. A few comments, however: One, you do not specify the amount of rose water and orange blossom water in the syrup recipe (at least I never found it) . I added a tablespoon of each, which gave it a nice profume but not too strong (however, I did double the recipe). Two, I have to smile at the 10-minute part……The actually assembly only does takes 10-minutes, but I then again, I clarified my butter and made the syrup yesterday. This morning I chopped the pistachios by hand which was already 15 minutes. Then, after it was assembled, I spent 15 minutes cutting it. Granted, I have a huge tray of baklawa. By the way, the top sheet kept moving as I cut the triangles, so I flipped the last sheet over (buttered side down) which helped keep it in place. Just buttering between the last two sheets of phillo before putting them down would avoid this problem. Thanks again.

    • Joumana says:

      @Carolyn: Thanks again for the additional tips and you are right, I should have specified that the assembly only takes 10 (or even less) minutes, but the total prepping is definitely more minutes to add to the initial ten!

  89. Jaimin babu says:

    Can you please explain me why would we use lemon juice in syrup?

    • Joumana says:

      @Jaimin: From my knowledge, it helps prevent cristallisation of the sugar. I have not seen a single recipe for syrup that does not use a dash of lemon juice!

  90. kingrogue says:

    Hello Joumana, I was just wandering if baklava can be prepared a day in advance and cooked the following day.

  91. KJ says:

    How much rosewater do you need for the sugar syrup? Can you omit or substitute something for orange blossom water? Thanks!

    • Joumana says:

      @KJ: The amount of flavoring is strictly a matter of taste; usually for one batch of sugar syrup, one teaspoon is added of rose water (or orange blossom or both)at the end of cooking. If you don’t like these flavors, you can omit them or use vanilla or something else, like some citrus peel dipped in the syrup or a spice…

  92. mewah says:

    Never thought I could nail this in my first attempt..absolutely fantastic recipe.
    Thanks a ton guys..

  93. CHATONNEPOG says:

    thank you to share your marvelous recipe … I’ll don’t have sheets of phyllo here (in Cameroon) only sheets of bricks !!! can I make the same way with them ???
    Thank you.

  94. Juni says:

    Thank you so much for this recipe. This was my first time making baklava and it turned out bakery quality. My husband loved it and made me box some up to mail to my in-laws (to prove his American wife could cook) LOL

  95. Alison says:

    I must have found this recipe around the time you posted it because I have been making this for almost 10 years. It is the most wonderfully yummy and easy recipe. We have moved 3 times in the last 5 years and I have not unpacked the box that must have the printed-out version of this… (I add a bit of orange blossom water just for fun – and my notes are on the printed copy). I just desperately searched the internet and was thrilled to find this again – I remembered it was the same recipe because of your intro about being horrified by your friend’s technique. I just want to tell you thank you for a recipe that is one of my favorite recipes for anything, ever.

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