Baklava 2 (بقلاوة )

Baklava 2 (بقلاوة )

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بقلاوة 2ـ عربي

This is another recipe for Baklava. I learned this recipe from my dear friend who is from Libya. it is so easy and so tasty.

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In the photo Bellow, I brushed two sheets of the fillo dough with butter and placed one on top of the other.

I placed some of the filling along the width of the dough then rolled it tight.

Cut it into little fingers. Bake it for 20 minutes at 350. Dip it in the sugar syrup while it is warm. Serve cool.



  • 1 box of Fillo dough
  • 2 sticks of unsalted butter (melted)
  • 2 cups of blanched almonds
  • 1/2 cup white sugar
  • ½ tbsp. rose water
  • 1 cup sugar syrup


  1. Remove the Fillo dough from the fridge and let it come to room temperature while still inside its bags.
  2. Grind the blanched almonds in a food processor.
  3. Combine the ground blanched almonds, sugar, and rose water in a bowl. Add ¼ cup of melted butter gradually while mixing.
  4. Remove the Fillo dough from its bag and cover it with a clean towel during the process. Otherwise it will get dry and break.
  5. Put one sheet of Fillo dough on a clean surface and brush it with butter.
  6. Place a wooden stick at one edge of the dough. (Make sure the length of the stick is slightly longer than that of the dough. The thickness of the stick should be like that of a wooden spoon.)
  7. Roll the dough around the stick until you come almost to the edge, leaving about 1 ½-2 inches of dough.
  8. Grab each end of the dough and gently push with your fingers from both sides to form an elegant, gathered texture. (see photo up)
  9. Carefully remove the stick. Connect the ends of the dough together to form a circle or a teardrop shape (whichever you choose).
  10. Scoop about 1 tbsp. of filling onto the center of each piece of prepared fillo dough.
  11. Bake for 20 minutes at 350.
  12. Remove from oven and apply 1tbsp of sugar syrup to the center of each piece.
  13. Let cool and serve at room temperature.

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