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Dessert Ideas Cooking Time : 5 hours 15 minutes Recipe Servings : 12 Recipe Dificult : easy 0.00

Tunisian Baklawa Tunisienne Recipe | Traditional Nut-Filled Honey Pastry

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Baklava, known locally as Baklawa Tunisienne, is one of the most treasured desserts in Tunisia. Unlike other regional versions, Tunisian Baklawa is often made with a luxurious blend of finely ground almonds, pistachios, and hazelnuts, delicately scented with orange blossom water and layered between crisp sheets of pastry. Once baked until beautifully golden, it is soaked in fragrant honey syrup, creating a perfectly balanced dessert with a crisp texture and rich, nutty flavor.

This authentic Tunisian Baklawa Tunisienne is traditionally prepared for Ramadan, Eid, weddings, and family celebrations, but it's equally delightful as an everyday treat served with mint tea or Arabic coffee. Its flaky layers, aromatic filling, and glossy honey finish make it a classic North African dessert that's both elegant and unforgettable.

Tunisia Baklawa Tunisienne ,,.PNG 1.07 MB

Cooking Method

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, combine the almonds, pistachios, hazelnuts, powdered sugar, cinnamon, orange blossom water, and vanilla extract.
Lay one sheet of phyllo pastry in the baking dish and brush lightly with melted butter.
Repeat with 7 more pastry sheets, brushing each layer with butter.
Spread the nut filling evenly over the pastry layers.
Top with the remaining 8 sheets of phyllo, brushing each sheet generously with melted butter.
Using a sharp knife, cut the pastry into diamond or square shapes before baking.
Bake for 40–45 minutes, or until the pastry is crisp and deep golden brown.
While the baklawa bakes, combine the honey, water, lemon juice, and orange blossom water in a saucepan. Simmer for 5 minutes, then remove from the heat.
Remove the baked baklawa from the oven and immediately pour the warm honey syrup evenly over the hot pastry.
Allow the baklawa to cool completely for at least 4 hours, or overnight, so the syrup is fully absorbed.
Garnish with chopped pistachios and crushed almonds before serving.