Palestinian baklava, also called baklawa, is a crisp layered pastry made with phyllo, butter or ghee, and finely chopped nuts, then finished with fragrant sugar syrup. Pistachios and orange-blossom water give this version a familiar Levantine character, though fillings, shapes, and flavorings vary among Palestinian regions and families.
Ingredients
- 1 package phyllo dough, about 1 lb (450 g), thawed according to the package directions
- 1 cup unsalted butter, melted (225 g), or 1 cup ghee (225 g), plus a little extra for the pan
- 3 cups shelled unsalted pistachios (about 360 g), finely chopped
- 1/3 cup granulated sugar for the filling (65 g)
- 1 teaspoon ground cinnamon (2.5 g)
- 1/8 teaspoon fine salt (about 0.7 g)
- 2 cups granulated sugar for the syrup (400 g)
- 1 cup water (240 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 2 teaspoons orange-blossom water (10 ml), or 1 teaspoon rose water (5 ml) as a substitute
- 2 tablespoons finely chopped pistachios for garnish (about 15 g), optional
Instructions
- Thaw the phyllo safely and prepare the pan. If the dough is frozen, thaw it in the refrigerator for the time stated on its package, usually overnight; do not open the package while it is still cold, since condensation can make the sheets stick. Set the thawed dough on the counter while you prepare the filling and syrup. Heat the oven to 350°F (175°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking pan. Keep the phyllo covered with a clean, barely damp kitchen towel as you work so its thin sheets do not dry out.
- Make the syrup first. Combine the syrup sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring just until the sugar dissolves. Lower the heat and simmer gently for 10 minutes without stirring; the syrup should look clear and slightly glossy, not thick like caramel. Take it off the heat, stir in the orange-blossom water, and leave it to cool for 45 minutes. Cooling it before pouring helps the finished pastry stay crisp rather than turning soggy.
- Mix the filling. Stir the chopped pistachios, filling sugar, cinnamon, and salt together in a bowl. Chop the nuts small enough to spread evenly, but stop before they become a paste. If you have a food processor, use short pulses and check the texture frequently. Set aside about 2 tablespoons of the chopped nuts if you want a garnish.
- Layer the bottom. Unroll the phyllo and check that it fits the pan; trim it with scissors if needed. Lay one sheet in the pan and brush it lightly all over with melted butter or ghee. Add another sheet and brush again, repeating until you have about 10 sheets. A few small wrinkles are fine, but smooth out large folds so the pastry bakes evenly. Keep the unused sheets covered between additions.
- Add the nuts and top layers. Spread the pistachio mixture in an even layer over the phyllo, reaching into the corners without pressing it down hard. Lay another sheet of phyllo on top and brush with butter. Continue layering and brushing until all the remaining sheets are used, aiming for about 10 sheets on top. Brush the final sheet thoroughly, including the edges. If the package contains a different number of sheets, divide them as evenly as possible between the bottom and top.
- Cut before baking. With a sharp knife, cut through the pastry into 24 pieces: make four lengthwise cuts and five crosswise cuts, adjusting the spacing for neat portions. For diamond shapes, cut diagonal lines across the rows instead. Cutting now lets the hot butter reach between the layers and makes the pastry much easier to portion later. Take care to cut through the bottom sheets without scraping or damaging the pan.
- Bake until deeply golden. Bake for about 45 minutes, rotating the pan once if your oven browns unevenly. The top should be evenly golden brown and the edges should look crisp; pale pastry can taste doughy and will not have the same crunch. If the top colors too quickly, loosely lay a piece of foil over it for the remaining baking time. Remove the pan from the oven when the center is also golden, not just the edges.
- Add syrup and let the pastry absorb it. While the baklava is hot, slowly spoon or pour the cooled syrup over the surface, distributing it across the cuts and around the edges. You may hear a gentle sizzle. Use all the syrup for a traditionally sweet, moist finish, or reserve a few tablespoons if you prefer a less-sweet pastry. Scatter on the reserved pistachios if using. Leave the tray uncovered at room temperature for at least 2 hours before serving so the syrup can soak in and the layers can settle.
Tips
- Handle phyllo gently. Follow the package thawing directions and keep sheets covered while assembling. If a sheet tears, patch it with another piece; once layered and buttered, a small tear will not spoil the pastry.
- Use a light, even coating of fat. Brush each sheet rather than pouring butter on it. Too much butter can pool at the bottom, while missed dry patches may bake up tough. Ghee works well and has a clean buttery flavor; ordinary melted unsalted butter is a convenient substitute.
- Choose the right floral water. Orange-blossom water is sold in many Middle Eastern grocery stores. Rose water is a practical substitute, but it tastes more floral and can become overpowering, so use half as much. If neither is available, leave it out rather than adding orange extract, which has a different flavor.
- Do not rush the cooling and soak. Pour cool syrup over hot pastry, then leave the tray uncovered. Covering it while warm traps steam and softens the top. The pieces will be easier to lift and the flavors more settled after the full two-hour rest.
Serving Suggestions
Serve the baklava at room temperature, cut along the lines made before baking. Small portions are usually enough because the pastry is rich and sweet. Offer it with unsweetened Arabic coffee or black tea, which gives a pleasantly bitter contrast, or serve it after a meal alongside fresh fruit. For a simple dessert plate, add a few whole pistachios and a small spoonful of thick plain yogurt on the side; keep the yogurt separate so it does not soften the pastry.
If you are serving a group, lift the pieces carefully with a thin spatula and arrange them in a single layer on a platter. The syrup can make the bottom sticky, so avoid stacking the pieces until they are ready to eat. A little extra orange-blossom water should not be sprinkled over the finished tray: the syrup already carries its fragrance, and added liquid can make the crisp layers soggy.
Variations
For a mixed-nut filling, replace up to half of the pistachios with finely chopped walnuts or almonds. The result is still fragrant and crunchy, but less vividly green and slightly earthier. Walnuts are widely available and work especially well with cinnamon. If using salted nuts, omit the added salt and taste a small pinch of the mixture before assembling.
For a less sweet finish, pour on about three-quarters of the syrup, wait 10 minutes, and add more only if the pastry looks dry. The pieces will be less syrupy, though the classic sticky finish will be reduced. You can also make a simple cinnamon-forward version by omitting the orange-blossom water and increasing the cinnamon in the filling to 1 1/2 teaspoons (about 4 g).
Baklava is made in many shapes and with different nuts across the region. Instead of a flat tray, some versions are rolled or formed into individual pieces; those shapes take more assembly time and may bake at a different rate. This sheet-pan method is straightforward to portion and gives a similar balance of crisp pastry, nut filling, and fragrant syrup without claiming to represent every Palestinian household’s version.
Storage and Reheating
Once completely cool, store the baklava in an airtight container at room temperature for up to 5 days. Keep the pieces in a single layer if possible, or separate stacked layers with parchment paper. Refrigeration is not necessary for this syrup-and-nut pastry and can make the phyllo less crisp. As with other prepared foods, refrigerate it within 2 hours if it has been served in a warm setting or left out during a long gathering; use a covered container and eat it within 3 to 4 days when refrigerated.
To freeze, wrap individual portions or a small group of pieces tightly, then place them in a freezer-safe container for up to 2 months. Thaw them uncovered at room temperature so condensation does not collect on the crust. Baklava is generally served at room temperature, so reheating is optional. To refresh a room-temperature piece, warm it in a 300°F (150°C) oven for about 5 to 8 minutes, then let it cool briefly before eating. Avoid the microwave, which heats unevenly and tends to make phyllo chewy.
Frequently Asked Questions
Can I make Palestinian baklava a day ahead?
Yes. Making it the day before gives the syrup time to settle into the layers, and the pieces remain easy to serve. Let the tray cool fully after baking, then cover it or transfer the pieces to an airtight container. Keep it at room temperature in a cool, dry place unless the room is very warm; in that case, refrigerate it and allow it to come back toward room temperature before serving.
Can I use frozen phyllo dough?
Yes; most packaged phyllo is sold frozen. Thaw it in its unopened package in the refrigerator, following the package timing, and allow it to lose its chill before unrolling. A package thawed too quickly or opened while cold can develop condensation, making sheets stick together and tear. If the sheets have dried at the edges during assembly, cover them more carefully; small tears can be patched with overlapping pieces.
Why did my baklava turn soggy?
Common causes are syrup that was hot when poured, pastry that was not baked until golden, or a tray covered before it cooled. For this method, cool the syrup for 45 minutes and pour it onto the pastry straight from the oven. Check that the center is browned before removing the tray, and leave it uncovered during its two-hour rest. If you like a drier result, use less syrup rather than shortening the bake.
Do I have to use pistachios?
No. Walnuts, almonds, or a combination can replace them in the same quantity by volume. Pistachios give the filling its vivid color and distinctive flavor, while walnuts taste earthier and almonds are milder. Chop whichever nuts you choose finely and evenly so the filling spreads without forming thick lumps. Use unsalted nuts when possible, since salted nuts can make the finished pastry taste unexpectedly salty.
Can I reduce the sugar in the syrup?
You can use less syrup on the finished tray, but changing the sugar-to-water ratio substantially may make the syrup thin and watery. The simplest adjustment is to prepare the stated amount and add it gradually, stopping when the pastry is as sweet and moist as you prefer. You can refrigerate any unused syrup in a clean, covered container and use it promptly for another dessert; do not pour it back into the saucepan after it has touched the pastry.
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