Tunisian Baklava is a rich and aromatic dessert made with layers of thin pastry, finely ground nuts, and fragrant syrup, uniquely flavored with North African and Mediterranean ingredients. Unlike its Middle Eastern counterpart, Tunisian baklava often includes almonds and hazelnuts, and is delicately spiced with orange blossom water or rose water. It’s a celebration dessert, traditionally served during holidays and special occasions.

Why You’ll Love This Recipe

Tunisian Baklava offers a distinct flavor profile that sets it apart from other versions. The combination of crispy pastry, toasted nuts, and floral syrup creates a luxurious dessert experience. It’s a recipe that reflects both heritage and indulgence. While it requires patience and care, the final result is a beautifully layered treat that keeps well and impresses every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Phyllo dough sheets
Ground almonds
Ground hazelnuts
Powdered sugar
Ground cinnamon
Unsalted butter (melted)
Orange blossom water or rose water
Granulated sugar
Water
Lemon juice
Whole cloves (optional)

Directions

Prepare the nut filling: In a bowl, mix ground almonds, ground hazelnuts, powdered sugar, and ground cinnamon. Add a small amount of orange blossom water to moisten and combine.
Make the syrup: In a saucepan, combine granulated sugar, water, and lemon juice. Simmer until slightly thickened, then stir in orange blossom water or rose water. Set aside to cool.
Layer the baklava: Brush a baking dish with melted butter. Layer half of the phyllo sheets, brushing each sheet with butter. Spread the nut mixture evenly over the layers. Top with the remaining phyllo sheets, again brushing each with butter.
Cut and bake: Using a sharp knife, cut the baklava into diamond or square shapes. If desired, insert a whole clove into the center of each piece. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown.
Add syrup: Once out of the oven, immediately pour the cooled syrup evenly over the hot baklava. Allow it to absorb and cool completely before serving.

Servings and timing

Servings: 20–24 pieces
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: Approximately 3 hours

Variations

Pistachio version: Replace hazelnuts with finely ground pistachios for a different flavor and a pop of green color.
Spiced syrup: Add cardamom pods or a cinnamon stick to the syrup for a more aromatic depth.
Vegan baklava: Use plant-based butter and ensure the phyllo dough is dairy-free.
Honey syrup: Replace part of the sugar with honey for a deeper, more complex sweetness.
Mini baklava rolls: Instead of a large tray, roll the filling in phyllo sheets and slice into bite-sized spirals.

Storage/reheating

Store Tunisian Baklava in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. To maintain its crisp texture, avoid covering it too tightly. Freezing is also possible; wrap individual pieces in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, as baklava is best enjoyed at room temperature.

FAQs

What makes Tunisian baklava different from other versions?

Tunisian baklava often uses a mix of almonds and hazelnuts, and features orange blossom or rose water in the syrup for a floral, regional touch.

Can I make this recipe with store-bought phyllo dough?

Yes, store-bought phyllo dough works well. Just ensure it is fully thawed and handled carefully to prevent tearing.

Do I need to toast the nuts?

Toasting the nuts before grinding enhances their flavor, but it’s optional depending on your preference.

Can I make this recipe ahead of time?

Yes, baklava is ideal for making in advance. The flavor improves as it sits and absorbs the syrup.

How do I prevent the phyllo from drying out?

Keep phyllo sheets covered with a damp towel while assembling to prevent them from drying and cracking.

Should the syrup be hot or cold when added?

The syrup should be cool and the baklava hot from the oven to ensure maximum absorption without sogginess.

Can I use only one type of nut?

Yes, feel free to use just almonds or hazelnuts, or substitute with pistachios or walnuts based on availability.

Is it necessary to use cloves?

Cloves are traditional but optional. They add aroma and a hint of spice, but can be omitted.

How do I know when it’s done baking?

Baklava should be golden and crisp on top. If the top browns too quickly, cover lightly with foil and continue baking.

Can I reduce the sugar in the syrup?

Yes, you can adjust the sweetness to your taste by slightly reducing the sugar in the syrup.

Conclusion

Tunisian Baklava is a decadent dessert that embodies the richness of Mediterranean and North African culinary traditions. With its buttery, flaky layers and fragrant nut filling soaked in floral syrup, it delivers both elegance and indulgence. Whether you’re preparing it for a holiday or simply exploring global desserts, this recipe brings authentic flavor and charm to the table.

Tunisian Baklava

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Total Time: 1 hour 5 minutes (plus soaking time)
Yield: 20 small pieces
Diet: Vegetarian

Print Recipe

Description

Tunisian Baklava is a luxurious, spiced dessert made with layers of flaky pastry, ground almonds, and honey syrup, perfumed with rose water. A North African twist on a classic, perfect for festive occasions and tea time indulgence.

Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix ground nuts, sugar, cinnamon, and orange blossom or rose water.
3. Butter a baking dish and lay a sheet of phyllo, brushing lightly with butter. Repeat with 6-8 layers.
4. Spread half the nut mixture evenly. Add 4 more phyllo sheets, buttering each.
5. Spread the remaining nut filling and top with 6-8 more phyllo sheets, buttered.
6. Score the top layer into diamonds or squares with a sharp knife.
7. Bake for 35–40 minutes until golden and crisp.
8. Meanwhile, prepare the syrup: simmer sugar and water for 10 minutes, add honey, lemon juice, and rose/orange water. Simmer 5 more minutes.
9. Once baklava is baked, pour hot syrup over it while still warm. Let soak for several hours or overnight.
10. Serve at room temperature.

Notes

- Letting the baklava rest overnight allows the syrup to fully absorb.
- Customize with different nuts or spice blends like cloves or nutmeg.
- Use clarified butter for a richer flavor.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Desserts
Method: Baking
Cuisine: Tunisian / North African