Egyptian Baklava – Phyllo Nut Pastry with Citrus Syrup

Egyptian Baklava features crisp layers of phyllo pastry brushed with butter or ghee, stuffed with spiced walnuts and finished with a fragrant orange-blossom sugar syrup. This classic dessert offers melt-in-your-mouth texture and delicate sweetness, making it a favorite for holidays, celebrations, and teatime treats.

Ingredients

• For the Baklava
• 1 package (16 oz) phyllo dough (thawed to room temperature)
• 2 cups walnuts, finely chopped
• 1 cup sugar
• 2 tablespoons cinnamon
• 1 tablespoon orange blossom water (optional)
• 3/4 to 1 cup melted ghee, or unsalted butter
• For the Syrup
• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons lemon juice
• 2 tablespoons orange blossom water (optional)

Directions

1. Preheat oven to 350°F (180°C).
2. Mix walnuts, 1 cup sugar, cinnamon, and orange blossom water in a bowl.
3. Brush a 9×13" baking pan with melted ghee/butter. Layer two sheets of phyllo dough, brushing each with melted ghee. Continue layering half the sheets, brushing between every two.
4. Spread the walnut mixture over the layered phyllo.
5. Layer the remaining phyllo sheets on top, brushing between every two sheets.
6. Cut into rectangles/squares, then diagonally into triangles.
7. Bake at 350°F for 5 minutes, then reduce to 300°F and bake 50 minutes until golden and crisp.
8. While baking, combine syrup ingredients in a pan. Boil for 10 minutes, then add lemon juice and orange blossom water. Let cool.
9. When baklava is baked, spoon cooled syrup evenly over hot baklava. Let cool, then serve.