Baklava in the UK: what it is, how to order it, where to find it
Lebanese baklava is layered filo pastry with nuts (often pistachio, walnut or cashew) and a syrup scented with orange-blossom or rose water, cut into small diamonds or fingers. Lighter on syrup and often more floral than some other traditions, it is the sweet of the Levantine table, eaten in small pieces with Arabic coffee.
What Lebanese baklava is
Thin sheets of filo are layered with clarified butter and a filling of ground pistachio, walnut, cashew or a mix, baked crisp and golden, and soaked in a syrup (ater) flavoured with orange-blossom water or rose water and a little lemon. It is cut into small diamonds, fingers or rolled shapes, and the range from a Lebanese patisserie is wide: baklava proper, burma (pistachio rolled in shredded pastry), and various nut fingers. Compared with some other traditions the syrup is often lighter and the floral scent more pronounced. The nuts, the butter and freshness are what matter.
How to judge it
It should shatter crisply, taste of butter and good nuts with a delicate floral syrup, and not be drowned in sugar. Bright green pistachio, freshly ground, and a light hand with the syrup are the marks of quality. Bought by weight from a Lebanese patisserie, freshly made, is far better than a boxed export version. Eaten in small pieces with coffee.
Baklava on the Lebanese table
It is the celebratory sweet, served with Arabic coffee (cardamom-scented) at the end of a meal or with guests. A mixed box of pistachio and walnut pieces is the way to buy it. It is one of many Levantine pastries, alongside maamoul (date or nut-filled shortbread) and knafeh.
Where it is done well in the UK
Lebanese patisseries and restaurants. The list below shows areas with the most Lebanese restaurants.
How to order it
Buy Lebanese baklava by weight from a patisserie, freshly made, and ask for pistachio. It should shatter crisply with a delicate orange-blossom or rose syrup, not be drowned in sugar. Eat in small pieces with Arabic coffee.
Where it's done well
UK councils with the most baklava specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve baklava near you.
Make it at home
Serves 12 · 90 min
Ingredients
- 1 packet filo pastry
- 250 g clarified butter
- 300 g pistachios or mixed nuts, coarsely ground
- for the syrup: 350 g sugar, 250 ml water, 1 tsp lemon, 1 tbsp orange-blossom water
Method
- 01Make the syrup: boil the sugar, water and lemon ten minutes, stir in the orange-blossom water, and cool.
- 02Butter a tin and layer half the filo, buttering each sheet. Spread the nuts, then layer the rest, buttering each.
- 03Cut into diamonds and bake at 170°C for 45 minutes until golden.
- 04Pour the cool syrup over the hot baklava; rest a few hours before serving.
Cold syrup on hot pastry keeps it crisp. Orange-blossom or rose water is the Levantine signature; use a light hand.