Time and patience. It is the secret to getting the Lebanese baklava ready. As this is the best baklava recipe of all times, grab a glass of your favorite wine, and let's get to work. Yes, you will need patience. A lot of patience, but the result will pay it off!
Before getting to make my first Lebanese baklava, I was convinced it will be a failure. I was sure it will require lots of effort, ingredients, and this and that... But I was also curious at the same time, so I decided to give it a try. And I had tried more than one recipe, but this is truly the best baklava recipe ever. You may make some changes when it comes to the ingredients, but trust me, this is definitely THE recipe.
Step N° 0: take the phyllo dough out of the freezer and keep it in fridge overnight. This is a very important part of this Lebanese baklava recipe, so do it now.
You still with me? We haven't started the cooking process yet, so I assume your glass of wine is still full :D Note that once our baklava is done (and glass of wine empty), we will have to keep the baklava in fridge overnight. Oh yes... Not only patience for cuddling each and every sheet of phyllo dough (aka filo dough) but also letting it sit in the fridge overnight. Correct - NO TASTING BAKLAVA UNTIL THE MORNING. This is cruel, isn't it?
Remember to take a picture of your Lebanese baklava (that is the best baklava recipe!) and let me see the result by tagging me on Instagram @pasta_pesto_pizza. I can't wait to see it!
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