Syrian baklava is a layered pastry from Syria made with crisp phyllo, buttery fat, and finely chopped nuts, often pistachios, finished with fragrant sugar syrup. Styles vary by region and household; this version pairs pistachios with rose water and orange blossom water for a balanced, aromatic finish.
Ingredients
- 1 package (16 oz / 454 g) phyllo dough, thawed according to the package directions; plan on 8 hours in the refrigerator and 30 minutes sealed at room temperature
- 1 cup (227 g) unsalted butter, melted and clarified by skimming off the milk solids, or 1 cup (227 g) ghee
- 3 cups (360 g) shelled unsalted pistachios, finely chopped
- 2 tablespoons (25 g) granulated sugar, for the nut filling
- ½ teaspoon ground cinnamon (about 1 g), optional
- 2 cups (400 g) granulated sugar, for the syrup
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) rose water
- 1 teaspoon (5 ml) orange blossom water
Instructions
- Thaw the phyllo. Thaw the unopened package in the refrigerator for 8 hours, or follow the thawing time on its label if it differs. Leave it sealed on the counter for 30 minutes before opening so the sheets are flexible rather than brittle. Keep the dough covered with a barely damp, clean kitchen towel while you work; excess moisture can make it sticky.
- Make the syrup first. Put the syrup sugar, water, and lemon juice in a small saucepan. Stir over medium heat just until the sugar dissolves, then bring the mixture to a gentle boil. Lower the heat and simmer for 8 minutes without stirring. Take the pan off the heat, stir in the rose water and orange blossom water, and let the syrup cool completely, about 45 minutes. It should be pourable, not thick like caramel.
- Prepare the filling and pan. Heat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking pan. Chop the pistachios into small, fairly even pieces; avoid grinding them to powder, which can make the center compact. Mix them with the 2 tablespoons sugar and the optional cinnamon. Keep the melted butter warm and fluid, but not hot.
- Arrange the bottom layers. Unroll the phyllo and trim it, if needed, to fit the pan. Lay one sheet in the pan and lightly brush it all over with butter, including the edges. Add another sheet and brush again. Repeat until you have used about 9 sheets. If a sheet tears, patch it with a piece of another sheet; the layers will hold together once baked. Work steadily, keeping unused sheets covered.
- Add the pistachios and top layers. Spread the nut mixture in an even layer over the phyllo. Layer the remaining sheets on top, brushing each sheet lightly with butter before adding the next. Brush the very top generously, especially around the edges. Use a sharp knife to cut through all the layers into diamonds or squares, about 1½ inches (4 cm) wide. Cutting before baking gives the pastry neat portions without crushing the crisp top afterward.
- Bake until deeply golden. Bake on the center rack for 45 minutes, rotating the pan once if your oven browns unevenly. The top should be golden brown and the edges should look crisp; a pale top usually needs a few more minutes. If the pastry is browning too quickly before the center feels baked, loosely tent it with foil for the remaining time.
- Finish with syrup and cool. Remove the pan from the oven and immediately spoon the completely cooled syrup slowly over the hot baklava, aiming for the cut lines and edges as well as the center. You may hear a light sizzle. Use all the syrup for a moist, traditional-style result, or reserve a little if you prefer a less sweet pastry. Leave the pan uncovered at room temperature for at least 2 hours before serving so the syrup can soak in and the layers can set. The initial 45-minute syrup cooling is included in the recipe timing; this final setting time is serving time rather than a required step before the baklava can be eaten.
Tips
- Handle phyllo gently. It dries fast when exposed to air, so cover the stack between sheets. If the towel is wet enough to leave droplets, it can make the dough gummy; it should feel only slightly damp.
- Choose the right fat. Ghee is convenient and gives a clean buttery flavor. Clarified butter is a close substitute; ordinary melted butter also works, though its milk solids can brown more quickly, so watch the pastry near the end of baking.
- Keep the syrup and pastry at different temperatures. Pouring cool syrup over hot baklava helps the crisp layers absorb it without turning immediately soggy. Do not pour hot syrup over hot pastry or cover the pan while it cools, since trapped steam softens the top.
- Use aromatic waters sparingly. Rose water and orange blossom water vary in strength. Measure them rather than pouring freely, and reduce either one if you prefer a subtler floral flavor. If you cannot find them, use 1 teaspoon (5 ml) of vanilla extract instead; the syrup will be pleasant but less characteristically Levantine.
Serving Suggestions
Serve Syrian baklava at room temperature, cut along the lines made before baking. A small piece is usually satisfying because the pastry is rich and sweet. Offer it after coffee or tea, or include it on a dessert platter with fresh fruit, dates, and other small sweets. Strong unsweetened coffee or black tea balances the syrup; lightly sweetened mint tea is another fitting choice.
For a simple presentation, arrange the pieces in a single layer on a shallow plate and scatter a few finely chopped pistachios over the top. A small spoonful of thick yogurt or a scoop of plain ice cream can be served alongside, rather than on top, so the pastry stays crisp. If serving a crowd, keep extra pieces covered loosely only after they have cooled completely, and bring them out shortly before dessert.
Variations
Use another nut. Walnuts or almonds can replace some or all of the pistachios, cup for cup by volume. Walnuts bring a deeper, earthier flavor, while almonds are milder and firmer. A mixture of pistachios and walnuts is also useful when pistachios are expensive; keep the total filling at 3 cups (360 g) by weight only if the mix is weighed, since different chopped nuts pack differently.
Adjust the floral notes. For a more pronounced rose aroma, use 1½ teaspoons rose water and omit the orange blossom water. For a citrus-floral profile, do the reverse and add a strip of lemon peel to the syrup while it simmers, removing it before the syrup cools. Do not add extra liquid casually: too much can make the pastry overly wet.
Make it less sweet. Use about three-quarters of the syrup and serve the remaining syrup at the table for anyone who wants more. The pastry will be drier and less glossy, but its layers and nut filling remain the same. You can also omit the optional cinnamon for a cleaner pistachio-and-floral-water flavor.
Try a different shape. The layered pan method is straightforward, but some baklava is rolled or shaped into individual pieces. For this recipe, the pan-cut diamond is the easiest option because the sheets are stacked flat and the nut filling stays evenly distributed. If changing the shape, use the same filling and syrup proportions but check the baking time earlier; thinner or smaller pieces can brown faster.
Storage and Reheating
Let the baklava cool completely, then store it in a covered container at cool room temperature for up to 4 days. Keep the pieces in a single layer when possible; if stacking is necessary, put parchment between layers to protect the tops. Refrigeration is not usually needed for this syrup-based pastry and can make the phyllo less crisp. As with any cooked food, refrigerate it within 2 hours if the room is very warm or if it will not be kept at a suitable cool room temperature.
For longer storage, freeze the completely cooled pieces in an airtight freezer-safe container for up to 2 months, separating layers with parchment. Thaw them uncovered at room temperature for several hours so condensation does not collect on the pastry. To refresh a piece that has softened, warm it on a baking sheet in a 300°F (150°C) oven for about 5 to 8 minutes, then let it stand briefly before serving. Avoid microwaving: it heats unevenly and tends to make phyllo chewy rather than crisp.
Frequently Asked Questions
Can I make Syrian baklava a day ahead?
Yes. It is convenient to bake it the day before serving because the syrup has time to settle into the layers. Cool it fully, then store it covered at room temperature. The top may be a little less crisp the next day, but a brief warm-up in a low oven can help restore some of its texture.
Why did my baklava turn soggy?
Common causes are syrup that was still hot when poured, covering the pastry while it cooled, using too much butter between sheets, or leaving the finished pan in a humid spot. Let the syrup cool completely, pour it over the pastry just after baking, and leave the pan uncovered until it has cooled and set.
Why are the phyllo sheets tearing?
Phyllo often tears if it is still partly frozen, has dried out, or is handled too quickly. Thaw it fully in its sealed package and allow it to come to room temperature before opening. Small tears are not a problem: patch them with another piece of dough, brush with butter, and continue layering.
Can I use frozen pistachios?
Yes, provided they are shelled and unsalted. Thaw them fully and pat away any surface moisture before chopping. If they smell stale or taste rancid, replace them; nuts with old or oxidized flavors will be noticeable in a dessert with relatively few ingredients.
Do I have to clarify the butter?
No. Ghee is a convenient substitute, and regular melted unsalted butter works too. Clarifying removes most of the milk solids, which makes the butter less likely to brown quickly during baking. If using ordinary butter, keep an eye on the top and loosely cover it with foil if it darkens before the center is crisp.
How do I know when the syrup is ready?
After the sugar dissolves, simmer it gently for 8 minutes. It should remain clear and flow easily from a spoon after cooling. It does not need to reach a candy-making temperature or become thick; syrup that is cooked until very sticky may not soak into the pastry evenly.
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