Baklava (Baklawah)



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My second recipe for the Ramadan series is Baklava or Baklawa as it is pronounced in Arabic, it is a traditional delicious rich dessert that is very popular around the Mediterranean,it is consist of layers of phyllo filled with nuts and drenched in a syrup. Baklava mostly enjoyed at Ramadan and the celebrations of Eid and any other celebrations throughout the year. There are numerous variations of baklava filling ,A walnut filling , pistachios filling, almond filling, cashew filling or simply mixed nuts filling. The most coveted baklava of them all is pistachio baklava made with bright green, raw pistachio nuts.Also Baklava comes on various shapes and sizes you’d never dream of. Squares, diamonds, rolls, nests, spirals and many more other shapes.




I made Baklava with three deferent fillings, diamond shape pistachios filling, cashew filled nests topped with pistachios, and the round shape you see in pictures up. Preparing Baklava is not difficult at all but it needs time especially at the first time you try to prepare it but then when you start using to prepare it you will start being very fast.


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to prepare this recipe just follow the steps bellow,


*to prepare the syrup:

4 cups sugar

2cup water

1 Tbsp lemon juice

1cup honey

on medium high heat mix the sugar with water until boiling then add the lemon juice and let the syrup simmer for about 10 minutes 

when baklava done the syrup should be cooled down, mix 1 cup of syrup with one cup of honey and use it for baklava

for the layers :

1 package phyllo dough (I used 1 B, 454g package, 40 sheets )(I used 3 packages to make 3 different fillings, but you can use one and make many shapes using it)

1\2 cup pure ghee (you can use butter but Ghee give you the strong authenticated flavor)(I used 1 1\2 cup with the 3 phyllo packages)

for fillings

1- Pistachios filling:

400g raw pistachios finely grounded using food processor 

1 Tbsp Ghee

3 Tbsp honey 

1 tbsp orange blossom water (optional)

mix all together 

2- Cashew filling:(you can use roasted peanuts instead  )

2 cups finely grounded raw cashew 

1 Tbsp cinnamon powder

mix ’em together.

3- Walnut filling:

400 g grounded walnuts

2 Tbsp cinnamon powder 

3 Tbsp coconuts flakes(optional)

mix all together


1- to prepare the diamond shape pistachios or walnut baklava, 

set your oven on 400 f , grease your pan with 2 Tbsp of Ghee , prepare your phyllo sheets near you and keep them covered inside a damp cloth to save them from being dry.

start with putting the first phyllo sheet in the bottom of the greased pan, using a brush start to spread Ghee all around the sheet,put another sheet above the first sheet and brush it with Ghee then keep layering until you finish 13 layer, now spread your filling (either the pistachios or walnut) then finish layering the sheets until you finish all the 40 sheets you have and be sure to brush Ghee in-between layers. When you are done layering brush the surface of baklava with Ghee and using a sharp knife cut the baklava into diamond shapes, then bake it for about 10 minutes on 400 f, then reduce the temperature to 320 degrees and bake it for other 30 to 40 minutes, when it is buff and golden then it is done, take it out and drench with syrup, let it to cool down in room temperature then enjoy it.

2-to prepare cashew baklava,


as you can see above, firstly you take a sheet of phyllo then add the cashew filling (do not brush the sheet with any fat) then roll it using a long pin. now using your both hands try pressing on both edges to inside to make the shape looks like the picture above. then take the pin out and shape it either as a nest or as the shape I made up. arrange your baklava pieces on a good greased pan, when you are done with your baklava brush all pieces with Ghee then bake it in oven on 350 degree for about 20 minutes until golden from up and down sides. add syrup and let them to cool down then enjoy them.



لتحضير البقلاوه نحتاج

باكيت من عجينة البقلاوه حوالي ٤٠ رقاقه ) انا استعملت ٣ باكيتات لتحضير ٣ نكهات للبقلاوه)

١/٢ كوب سمنه بلدي 

لتحضير الحشوات نحتاج

حشوة الفستق الحلبي:

 ٤٠٠ غم فستق حلبي مطحون ناعم

ملعقه كبيره سمن

٣ ملاعق كبيره عسل 

ملعقه كبيره ماء زهر

نخلط المكونات معا

لتحضير حشوة الكاشيو

كوبين كاشيو مطحون ناعم

ملعقه كبيره قرفه مطحونه

نخلطهم سويا

لتحضير حشوة الجوز

٤٠٠ غم جوز مطحون

ملعقتين كبار قرفه مطحونه

٣ ملاعق كبار جوز هند (ممكن الاستغناء عنه( 

لتحضير القطر

٤ كوب سكر

٢ كوب ماء

ملعقتين كبار عصير ليمون

كوب عسل 

نحضر القطر بخلط السكر بالماء على نار متوسطه حتى الغليان ثم نضيف عصير الليمون ونتركه على نار هادئه لمدة عشر دقائق  ثم نطفئ النار ونتركه يبرد تماما 

قبل وضع القطر على البقلاوه يحب خلط كوب عسل مع كوب من القطر ثم نستعمله لتحليه البقلاوه 

لتحضير البقلاوه

نشغل الفرن على حرارة ٤٠٠ ف ، ندهن صينية الخبز بالسمن، نجهز رقاقات العجينه ونحفظها بداخل فوطه نظيفه حتى لا تجف.

نبداء بوضع اول رقاقه وندهنها بالسمن،قم نضع الرقاقه الثانيه وندهنها ونكمل بنفس الطريقه حتى ننهي ١٣ رقاقه ثم نضع الحشو بالداخل ( الفستق الحلبي او الجوز)  ثم نكمل وضع الرقاقات فوق بعض مع الدهن بينهم حتى نكمل ٤٠ طبقه ندهن الطبقه الاعلى بالسمن ثم نقطع البقلاوه على شكل معينات او مربعات ثم نضع الصينيه بالفرن على حرارة ٤٠٠ ف لمدة ١٠ دقائق ثم نضع الحراره ٣٢٠ ف ونترك البقلاوه تنضج تقريبا نص ساعه حتى تنفش وتتحمر ثم نخرجها ونسقيها بخليط القطر والعسل 

لتشكيل البقلاوه بالكاشيو فقط نتبع الخطوات كما بالصور الموضحه تماما


. نفرد رقاقة البقلاوه نضع الحشو ثم نلفها بأستخدام عود طويل كما موضح بالصوره ونضغط على اطراف البقلاوه من الجهتين لتشكيلها ثم نخرج العصا ونشكلها ثم نرتب حبات البقلاوه بصينيه مدهونه وبعد ان نكمل ندهن حبات البقلاوه بالسمن ثم نخبزها على حراره ٣٥٠ف حوالي ٢٠ دقيقه حتى تتحمر ثم نضع عليها القطر المخلوط بالعسل ونتركها تبرد 

صحه وهنا 


6 thoughts on “Baklava (Baklawah)

  1. I am drooling! like literally! swimming in my drool! there is a flood here! 😛 OMG, I have never attempted to make this at home and now I have no oven. So the craving has hit the max and I cant take it no more.. going to Saadeddin sweets tonight and grab a assorted plate of Baklava and binge eat. I am so glad I came across this blog… so refreshing!

    Liked by 1 person

    1. I am very happy that you liked my blog:) try to do this baklava at home you will even like the baklava more and more, I am sure you will try it at first and then you will never stop making it 😋 …. It is very easy and yummy
      Again thank you for passing by and I wish to see your feedback every time 🙂 thank you


  2. I go weak on my knees when I see baklavas. We get amazing ones at Al Samadi and my lazybones have never allowed me to go ahead and make this myself, though so many blogs including yours assures me that making it is a cakewalk. 😦 The pictures are making me drool all over…

    Liked by 1 person

    1. Thank you my dear for passing by my post and I am so happy that you liked my photography:) and as I mentioned before please try to make it home and I am sure it will turn out perfect and will compute with alsamadi baklave and will beat him 😀 it is very easy recipe


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