There’s something almost magical about baklava—the way crisp layers of phyllo shatter at the touch of a fork, giving way to a honeyed, nutty heart. But when you introduce orange blossom water into the mix? That’s when this Middle Eastern classic transforms into something truly transcendent. Picture this: the heady floral aroma of citrus blossoms mingling with toasted walnuts and pistachios, all wrapped in buttery, golden layers that practically sing when you take a bite.

This isn’t just dessert—it’s an experience. Whether you’re serving it at a dinner party to gasps of admiration or savoring a square with your afternoon tea, orange blossom baklava has a way of making any moment feel special. And the best part? It’s surprisingly approachable to make, even if you’ve never worked with phyllo before.

Why This Recipe Works

• Orange blossom water – This isn’t just a subtle hint of flavor; it’s the soul of the dish. A few tablespoons in the syrup infuse every bite with a delicate, perfumed sweetness that lingers beautifully.
• Layering technique – The secret to that signature flakiness? Butter. And lots of it. Brushing every sheet ensures each layer crisps up independently, creating that irresistible shatter.
• The waiting game – Yes, you must let the baklava rest after baking. Rushing this step is like opening the oven door too soon—tragedy awaits. Letting the syrup soak in slowly ensures every bite is perfectly balanced.

Essential Ingredients & Tools

Ingredients for the Filling

• 2 cups walnuts, finely chopped – Their earthy depth anchors the sweetness. (Pistachios or almonds make fine stand-ins.)
• 1 cup pistachios, finely chopped – For that pop of green and a whisper of natural sweetness.
• 1/2 cup granulated sugar – Just enough to coax out the nuts’ richness without overwhelming.
• 1 tsp ground cinnamon – Warm, comforting, and just a little mysterious. (Cardamom lovers, this is your moment to swap it in.)
• 1 tbsp orange zest – Bright, citrusy, and the perfect bridge to the floral syrup.

Ingredients for the Syrup

• 1 cup honey – The backbone of sweetness, with its own floral notes. (Agave works if you’re going vegan.)
• 1/2 cup water – Keeps the syrup from becoming cloying.
• 1/2 cup granulated sugar – Adds body and shine.
• 2 tbsp orange blossom water – The star of the show. Handle with care—its aroma is fleeting if overheated.
• 1 tbsp lemon juice – A bright counterpoint to all that sweetness.

Ingredients for Assembly

• 1 lb phyllo dough, thawed – Handle with care, like delicate sheets of edible tissue paper. Keep it covered with a damp towel to prevent a brittle tragedy.
• 1 cup unsalted butter, melted – This is what turns phyllo from fragile to fabulous.

Tools You’ll Need

• 9×13-inch baking dish – The classic stage for this performance.
• Pastry brush – Your best friend for even butter distribution. (No brush? Fold a paper towel into a small square and use it to dab butter.)
• Sharp knife – A dull blade will tear your phyllo—no one wants jagged edges.
• Saucepan – For simmering the syrup to glossy perfection.
• Food processor – A quick chop for the nuts, but a knife and some patience work too.

Serves: 12 | Prep: 30 min | Cook: 50 min | Rest: 3+ hours (but trust me, overnight is better)

How to Make Orange Blossom Baklava

1. Toast & Chop the Nuts – Pulse the 2 cups walnuts, 1 cup pistachios, 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbsp orange zest in a food processor until they’re coarsely chopped—think rustic, not dust. No processor? A knife and some elbow grease will do. Pro tip: Toasting the nuts first (350°F for 5-7 minutes) deepens their flavor like a good backstory.
2. Butter, Butter, Butter – Unroll your 1 lb phyllo dough and keep it under a damp towel like it’s a sleeping baby—exposed air is its nemesis. Brush the bottom of your baking dish with melted 1 cup unsalted butter, then layer 8 sheets of phyllo, buttering each one like you’re painting a masterpiece. This isn’t the time to be shy—the butter is what makes those layers flake apart in golden perfection.
3. First Nut Layer – Sprinkle half the nut mixture evenly over the phyllo, pressing gently to compact. Repeat with 6 more buttered sheets, then the remaining nuts, and finish with a final 8 buttered sheets.
4. Score Before Baking – Use a sharp knife to cut the baklava into diamonds or squares, slicing all the way through. This isn’t just for looks—it ensures the syrup seeps into every layer.
5. Bake Until Golden – 350°F for 45-50 minutes, rotating halfway for even browning. When the top is deep gold and the edges crisp, it’s ready. If it’s browning too fast, tent with foil.
6. Simmer the Syrup – While the baklava bakes, combine 1 cup honey, 1/2 cup water, 1/2 cup granulated sugar, and 1 tbsp lemon juice in a saucepan. Simmer for 10 minutes until slightly thickened, then remove from heat and stir in the 2 tbsp orange blossom water. Never add it while boiling—you’ll lose that gorgeous aroma.
7. The Soak & Wait – As soon as the baklava comes out of the oven, pour the warm syrup evenly over the top, focusing on the cuts. Now, the hardest part: walk away. Let it rest for at least 3 hours (overnight is ideal). Rushing this is like skipping the last chapter of a novel—you’ll miss the best part.

Pro Technique

Phyllo Handling 101

• Keep it covered. Always. A damp towel is your shield against brittle, unworkable sheets.
• If a sheet tears? Butter is your bandage. Patch it up—no one will know once it’s baked.
• Edge love: Brush extra butter along the edges where phyllo dries fastest.

Syrup Science

• The syrup should be warm, not boiling, when poured. Too hot = soggy layers.
• Test it: Dip a spoon—it should coat the back but still drip slowly.

Chef’s Wisdom

• The Waiting Game
  Baklava isn’t just about baking—it’s about patience. Letting it rest overnight allows the syrup to distribute evenly, so every bite is perfectly sweetened, never soggy.
• Floral Water Finesse
  Orange blossom water is delicate. Add it off-heat to preserve its aroma. For an extra floral punch, sprinkle a few drops over the nuts before baking.

Storage & Freshness Guide

• Room Temperature
  Store in an airtight container for up to 2 weeks. No refrigeration—it’ll turn the layers tough.
• Freezing
  Freeze unsyruped baked baklava for 3 months. Thaw, then add warm syrup before serving.
• Reviving Stale Baklava
  A quick 5-7 minutes in a 300°F oven brings back the crispness. Microwaving? Just don’t.

Nutrition Profile

Rich, yes—but also packed with protein and fiber from the nuts.

Ingredient Variations and Their Impact

Almond Baklava

• Almond Baklava: Swap half the walnuts for blanched almonds, and add a touch of almond extract to the syrup for a marzipan-like depth.

Maple & Cinnamon

• Maple & Cinnamon: Replace honey with maple syrup and simmer the syrup with a cinnamon stick for cozy, autumnal vibes.

Rosewater Elegance

• Rosewater Elegance: Swap orange blossom for rosewater and garnish with edible petals for a dessert that’s as beautiful as it is delicious.

Pecan Crunch

• Pecan Crunch: Use pecans instead of walnuts, toasted with a sprinkle of brown sugar for extra caramelized goodness.

Cardamom Spice

• Cardamom Spice: Replace cinnamon with ground cardamom—its citrusy, floral notes pair beautifully with the orange blossom.

Perfect Pairings

Complementary Dishes

• Spiced Halloumi: The salty, grilled cheese contrasts the baklava’s sweetness while harmonizing with its floral notes. Serve sliced and warm for a textural play.

Drinks

• Turkish Coffee: Its bold, bitter notes cut through the baklava’s richness, while the shared Middle Eastern heritage ties the flavors together.

Something Sweet

• Vanilla Ice Cream: A scoop alongside warm baklava creates a hot-cold contrast, and the creamy vanilla softens the pastry’s intensity.

Orange Blossom Baklava: A Fragrant Symphony of Flaky, Nutty Bliss

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Recipe Information

Cost Level $$

Category Dessert Recipes

Difficulty Medium

Cuisine Middle-eastern, mediterranean

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Recipe Details

Servings 12

Total Time 60 minutes

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Learn to make fragrant Orange Blossom Baklava with my easy recipe. Flaky layers, toasted nuts, and a floral syrup make this dessert unforgettable. Get the recipe now!

Ingredients

For the Filling

• 2 cups walnuts (finely chopped)
  View substitutions
• 1 cup pistachios (finely chopped)
  View substitutions
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp orange zest

For the Syrup

• 1 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tbsp orange blossom water
  View substitutions
• 1 tbsp lemon juice

For Assembly

• 1 lb phyllo dough (thawed)
  View substitutions
• 1 cup unsalted butter (melted)
  View substitutions

Instructions

1. 01

   Pulse 2 cups walnuts, 1 cup pistachios, 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbsp orange zest in a food processor until coarsely chopped.
2. 02

   Layer 8 sheets of phyllo in a buttered 9x13-inch dish, brushing each with 1 cup unsalted butter.
3. 03

   Sprinkle half the nut mixture evenly over the phyllo.
4. 04

   Layer 6 more buttered phyllo sheets, then add remaining nuts. Top with 8 buttered sheets.
5. 05

   Score into diamonds or squares with a sharp knife.
6. 06

   Bake at 350°F for 45-50 minutes until golden.
7. 07

   Simmer 1 cup honey, 1/2 cup water, 1/2 cup granulated sugar, and 1 tbsp lemon juice for 10 minutes. Remove from heat; stir in 2 tbsp orange blossom water.
8. 08

   Pour warm syrup over hot baklava. Let rest 3+ hours before serving.

Tags

contains-glutencontains-dairycontains-nutscontains-honeycontains-added-sugarcreative-twistfestiveholiday-worthyparty-foodrich-indulgent