Traditional Lebanese Baklava

Goodman Fielder Food Service
Traditional Lebanese Baklava

Traditional Lebanese Baklava

Posted on 2nd October 2020
Add some middle eastern spice to your menu with this traditional Lebanese Baklava recipe! It is quick and easy to make using Pampas Filo Pastry and is perfect for cafes and caterers looking to diversify their dessert offering.
Makes 10, scale as needed.


500 g Pampas Filo Pastry
220 g CSR Caster Sugar
1 each Gold'n Canola Oil Spray
375 g Walnuts
200 g Blanched Almond
200 g Pitachio
5 g Cinnamon
250 g Butter (Melted)
120 g Honey
30 g Water


Raw ingredients used for the Lebanese baklava recipe

Step 1:

In a food processor add the walnuts, almonds and pistachios and blend it until a crushed nuts paste has formed. Don’t crush the nuts too much because you want it to have some texture within the baklava.

Placing nuts in a food processor

Step 2:

Place some baking paper down on a tray approximately 25cm x 36cm and coat it with a layer of Gold’n Canola Oil Spray. Then, start adding layers of Pampas Filo Pastry. Place about six to 10 layers down – the idea of this is to build a base thick enough to hold the nuts.

Lining a baking tray with Pampas Filo Pastry

Step 3:

Pour the crushed nuts on the base layer, you want a nice thick layer to ensure there is some texture throughout the dessert. Next start to add more layers of Pampas Filo Pastry so it is about 20 to 30 pieces high. Slice the dessert using a sharp knife; make sure you get through all of the layers and right down to the bottom to make it easier to get out of the tray.

Pouring nuts over the Pampas Filo Pastry

Slicing the Pampas Filo Pastry with a sharp knife

Step 4:

Traditionally, when making baklava butter is brushed on the pastry throughout every layer, though for a quicker option, melt the butter and pour it over the baklava. Place the dessert in a preheated oven at 160 degrees celsius for about 45 minutes or until golden brown.

Pouring melted butter over the baklava

Baklava entering the oven

Step 5:

While the baklava is in the oven, place a pot on the stove and melt the CSR Caster Sugar, honey, water and cinnamon to make the rich syrup. Cook the mixture until it reaches approximately 125 degrees celsius.

Adding the CSR sugar into a pot

Making the syrup with honey and cinnamon

Step 6:

Once the baklava is ready, pour the syrup over-the-top. Make sure you do this while it is still hot as this will allow the syrup to be absorbed and this will not make the pastry soggy. Coat the top with some pistachios.

Want more?

Looking to get creative with your dessert offering? Be sure to check out the Desserts Of Asia article for more international inspiration.

Pouring syrup over the cooked baklava

Message from chef Adam Khazaal

Adam Khazaal

This traditional Lebanese baklava dish is perfect for cafes, and caterers and consumers will simply love it. It is really easy to make with the use of only a few basic ingredients.

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