Baklawa (pronounced bahk-LAY-wa and even bit-LAY-wa, and occasionally: bit-LAY-wee) is definitely the Lebanese pastry of phyllo, clarified butter, nuts, and flower h2o straightforward syrup. Lebanese baklawa is different in taste than Greek or some Turkish baklavas. Baklawa is designed in a number of sizes and shapes, but do-it-yourself baklawa is often rolled or layered and Slice into diamonds. Most of the baklawa bakers I have recognised put together the varied areas of the pastry upfront, so that on baking day baklawa is baklawa principally an assembly project of phyllo, nuts, reducing, buttering, baking, [smelling the aroma] and drenching in syrup. The tip. Oh, and having.