Lebanese · Dessert
Batlawa
Ida Rose Farhat's Lebanese baklava — phyllo, walnuts & orange blossom syrup
Ingredients
Batlawa
- 3 lbs butter, rendered
- 2–3 lbs walnuts, ground (not too fine)
- 1½–2 cups granulated sugar
- 2 packages fresh phyllo dough, room temperature
- 1 capful Mazaher (orange blossom water)
Syrup (make first)
- 4 cups granulated sugar
- 1½–1¾ cups water
- 1 tbsp fresh lemon juice
- 1–3 tbsp Mazaher (orange blossom water)
Rendering butter: Melt slowly over low heat. Skim the white foam off the top. Use only the clear golden liquid.
Nut ratio: 2 lbs nuts → 1¼ cups sugar | 3 lbs nuts → 2 cups sugar.
Critical: Syrup must be completely cold before pouring over hot batlawa. Make it first.
Original Recipe Card
Directions
Start with the syrup — it must cool completely before use.
- Combine 4 cups sugar and 1½–1¾ cups water over medium-high heat. Stir until clear and boiling.
- Add 1 tablespoon lemon juice. Simmer on low 10–15 minutes. Remove from heat. Once cooled, stir in Mazaher. Set aside — do not refrigerate.
- Preheat oven to 300°F.
- Pour ½ cup rendered butter into the bottom of a large baking pan. Tilt to coat evenly.
- Layer the first package of phyllo sheet by sheet into the pan, brushing each layer generously with rendered butter. Keep unused sheets covered with a damp towel.
- Mix ground walnuts with sugar and 1 capful of Mazaher. Spread evenly over the phyllo base. Drizzle extra butter over the nut layer.
- Layer the second package of phyllo over the nuts, one sheet at a time, brushing each layer with butter.
- Fold any overhanging edges into the sides of the pan. Pour remaining butter evenly over the top.
- Score into diamond shapes with a sharp knife, cutting all the way through.
- Bake on a lower rack at 300°F for 60–90 minutes until light golden brown.
- Remove from oven, rest 3 minutes on a rack, then pour the cold syrup evenly over the hot batlawa. Let soak fully before serving.
Storing: Keeps at room temperature up to 2 weeks, covered loosely. Do not refrigerate.