Easy Lebanese Baklawa Recipe

Easy baklava? I love sharing my simplified recipe for crisp, buttery, fragrant pastry. There are a couple of keys to this that I learned from the Lebanese bakers in my family: 1) make the elements in advance: the nuts, syrup, and clarified butter. These all hold in the fridge or freezer for months 2) Use a *sharp* chef’s knife to cut the diamonds. Sharpen your knife now! 3) Use the pour-over method! Aunt Rita didn’t butter every layer; she poured the clarified butter over the assembly. Brilliant aunt! Works so great. Let’s bake baklawa this holiday season and show it off (tag me when you do!).

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