Baklava is one of those desserts that speaks directly to the soul—crisp, syrup-soaked layers of pastry dough, chopped nuts, and delicate spices. But today, we’re turning it up a notch with a fragrant Lebanese twist: orange-scented Lebanese baklava with pistachios. This isn’t your everyday honey baklava or store-bought chocolate baklava. This homemade baklava recipe is infused with the warm aroma of orange blossom water, filled with vibrant green pistachios, and drizzled with a light citrus syrup that elevates each bite. It’s perfect for family gatherings, festive tables, or as a gourmet edible gift.
Lebanese recipes authentic to their roots often reflect deep culinary traditions, and this version of baklava celebrates that legacy while bringing a hint of brightness that makes it truly unforgettable. Whether you’re a lover of baklava rolls, obsessed with baklava photography on Instagram, or curious about the differences between a Greek baklava and a Turkish baklava recipe, this variation deserves a place in your dessert repertoire.
Orange-Scented Lebanese Baklava with Pistachios
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine Lebanese
13x9-inch baking dish A glass or metal baking dish is ideal for even heat distribution.
Sharp knife or pizza cutter For slicing clean lines through the layered pastry.
Pastry Brush To brush melted butter evenly across delicate phyllo layers.
Food processor or knife To chop pistachios quickly and evenly.
saucepan For making the syrup.
Damp towel To cover the phyllo and prevent drying while you work.
For the Filling
- 2 cups shelled pistachios unsalted, roasted preferred, roughly chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- Zest of 1 orange
For the Syrup
- 1 cup granulated sugar
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange blossom water
- 1 strip of orange peel about 3 inches
- Optional: 1 tablespoon honey for a deeper, honey baklava-like sweetness
For the Pastry
- 1 package phyllo dough 16 oz, thawed
- 1 1/2 sticks 3/4 cup unsalted butter, melted
- Additional orange zest optional for topping
- Whole pistachios for garnish
Prepare the Syrup First
Start with the syrup so it can cool down before it’s poured over the hot pastry. In a saucepan, combine sugar, water, lemon juice, orange blossom water, and orange peel. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Add honey if using. Remove the orange peel, and let the syrup cool completely.
Make the Nut Filling
Roughly chop the pistachios using a food processor or by hand. Combine with sugar, cinnamon, and orange zest. The zest really brings out the orange aroma without overpowering the delicate balance.
Layer the Phyllo Dough
Preheat oven to 350°F (175°C). Unroll your phyllo dough and cover it with a slightly damp towel to prevent it from drying out.
Brush the bottom of the baking dish with melted butter. Place one sheet of phyllo in the dish, brush it with butter, and repeat until you’ve layered about 8–10 sheets.
Add the Nut Layer
Spread half of the pistachio mixture evenly over the phyllo layers.
Layer another 6–8 sheets of phyllo, buttering each one. Add the remaining pistachio mix, then top with another 8–10 layers of buttered phyllo.
Cut Before Baking
Using a very sharp knife or pizza cutter, cut the unbaked baklava into diamond or square shapes. This helps the syrup soak through the layers later and makes serving easier.
Bake Until Golden
Bake at 350°F for about 45 minutes, or until the top is crisp and golden brown.
Pour the Syrup
As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry. You’ll hear it sizzle—this is exactly what you want. Let it rest at room temperature for several hours (or overnight) to allow the syrup to soak in.
Garnish and Serve
Top with a few whole pistachios and a sprinkle of fresh orange zest if desired. Serve at room temperature.
Pairings
This citrusy baklava pairs beautifully with strong Arabic coffee or cardamom-spiced tea. For a special dessert platter, serve it alongside small squares of baklava cake or even mini nutella baklava bites for chocolate lovers. Want a savory balance? A small plate of fatteh lebanese—a garlicky, yogurt-rich chickpea dish—offers a flavorful contrast before diving into dessert.
For holiday tables or elegant parties, you can pair this baklava with a scoop of rose or orange blossom ice cream. The contrast of cool and creamy with sticky and crunchy is irresistible.
FAQs
1. What kind of pistachios should I use for baklava?
Use unsalted, shelled pistachios. Roasted are preferred for flavor, but raw work too. Lebanese baklava ingredients often rely heavily on pistachios for their unique color and earthy taste.
2. Can I use a mix of nuts?
Absolutely. Though pistachios are traditional in Lebanese versions, you can add walnuts or almonds for texture variation. Just keep the total amount the same.
3. What's the difference between Greek baklava and Lebanese baklava?
Greek baklava often uses a honey-heavy syrup and walnuts, while Lebanese versions lean into lighter syrups flavored with orange blossom or rose water and use pistachios more often. This version is closer to an authentic baklava recipe from Lebanon with a citrus twist.
4. Can I use store-bought pastry dough?
Yes, store-bought phyllo dough is commonly used and even preferred for ease and consistency. Just ensure it’s completely thawed before use and kept moist while working.
5. Is this the best baklava recipe for beginners?
If you’re looking for an easy baklava recipe that still feels special and a bit elevated, this is a great starting point. It’s simpler than layered chocolate baklava or baked baklava rolls, but it teaches all the fundamentals of how to make baklava from scratch.
