Baklawa (pronounced bahk-LAY-wa or maybe bit-LAY-wa, and sometimes: little bit-LAY-wee) may be the Lebanese pastry of phyllo, clarified butter, nuts, and flower drinking water uncomplicated syrup. Lebanese baklawa is different in taste than Greek or some Turkish baklavas. Baklawa is made in many different sizes and styles, but selfmade baklawa is usually rolled or layered and Lower into diamonds. Every one of the baklawa bakers I've recognised put together the varied portions of the pastry ahead of time, in order that on baking working day baklawa here is mainly an assembly challenge of phyllo, nuts, reducing, buttering, baking, [smelling the aroma] and drenching in syrup. The top. Oh, and ingesting.