Description
This recipe features orange-scented Lebanese baklava with pistachios, offering a fragrant twist on a classic dessert. Layers of crisp phyllo dough are filled with a spiced pistachio mixture and drizzled with a light citrus syrup, creating a delightful and aromatic treat perfect for any occasion.
Ingredients
- 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)
- 1 tablespoon honey (optional)
- For the Pastry:
- 1 package phyllo dough (16 oz), thawed
- 3/4 cup unsalted butter, melted
- Additional orange zest (optional, for topping)
- Whole pistachios (for garnish)
Instructions
- Prepare the Syrup: Combine sugar, water, lemon juice, orange blossom water, and orange peel in a saucepan. Bring to a gentle boil, then simmer for about 10 minutes until slightly thickened. Add honey if using. Remove orange peel and let the syrup cool completely.
- Make the Nut Filling: Roughly chop pistachios. Combine with sugar, cinnamon, and orange zest. This orange-scented Lebanese baklava filling is key.
- Layer the Phyllo Dough: Preheat oven to 350°F (175°C). Cover phyllo dough with a damp towel. Butter the baking dish. Layer about 8-10 sheets of phyllo, buttering each one.
- Add the Nut Layer: Spread half of the pistachio mixture over the phyllo layers. Layer another 6-8 sheets of phyllo, buttering each. Add the remaining pistachio mix, then top with another 8-10 layers of buttered phyllo.
- Cut Before Baking: Using a sharp knife, cut the unbaked baklava into diamond or square shapes. This ensures good syrup penetration for your orange Lebanese baklava.
- Bake Until Golden: Bake at 350°F for about 45 minutes, or until the top is crisp and golden brown.
- Pour the Syrup: Immediately after removing from the oven, pour the cooled syrup evenly over the hot baklava.
- Rest and Serve: Let the orange scented baklava rest for several hours (or overnight) to soak. Garnish with whole pistachios and orange zest if desired. Serve at room temperature.
Notes
- Ensure your phyllo dough is completely thawed before use.
- Covering the phyllo with a damp towel prevents it from drying out and becoming brittle.
- Cutting the baklava before baking makes it easier to slice through the crisp layers later.
- Allowing the baklava to rest ensures the syrup is fully absorbed, creating the perfect texture for your orange Lebanese baklava.
- This orange-scented Lebanese baklava pairs well with Arabic coffee or cardamom-spiced tea.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 square
- Calories: Approx. 250-300 (estimated)
- Sugar: Approx. 20-25g (estimated)
- Sodium: Approx. 50-75mg (estimated)
- Fat: Approx. 15-20g (estimated)
- Saturated Fat: Approx. 5-7g (estimated)
- Unsaturated Fat: Approx. 10-13g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g (estimated)
- Fiber: Approx. 2-3g (estimated)
- Protein: Approx. 3-4g (estimated)
- Cholesterol: Approx. 20-30mg (estimated)
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