Syrian Baklava

Syrian Baklava

Irresistible layers of phyllo dough filled with nuts and soaked in sugar syrup. Guaranteed pleasure!

Zahrat al Cham


40 servings
  1. 500 g phyllo dough sheets, 24 sheets
  2. 3/4 cup melted butter
  3. 3 cups walnuts, finely ground
  4. Sugar Syrup
  5. 2 1/2 cups sugar
  6. 1 1/2 cups water
  7. 1 teaspoon orange blossom water
  8. 1 teaspoon rosewater
  9. 1 teaspoon lemon juice


40 mins
  1. Add Photo

    To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

  2. Add Photo

    For the baklawa, butter a baking pan that has the same size as the phyllo sheets. Spread out 12 sheets, generously buttering each sheet layer.

  3. Add Photo

    Spread the walnuts evenly on the 12th sheet and top the walnut with 12 other sheets; always brushing the layers with butter.

  4. Add Photo

    Cut the dough in lozenges. Make sure to cut all the way through the layers.

  5. Add Photo

    Bake in a preheated oven at 180˚C for around 30 min or until the top becomes golden and the dough is puffed up.

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    Remove from the oven and pour the sugar syrup over it and leave it to completely absorb the syrup.

  7. Add Photo

    Serve in lozenge pieces.

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