Baklawa (pronounced bahk-LAY-wa or maybe little bit-LAY-wa, and sometimes: bit-LAY-wee) is definitely the Lebanese pastry of phyllo, clarified butter, nuts, and flower drinking water simple syrup. Lebanese baklawa is different in flavor than Greek or some Turkish baklavas. Baklawa is manufactured in a number of sizes and styles, but homemade baklawa is often rolled or layered and cut into diamonds. All the baklawa bakers I have known prepare the various parts of the pastry upfront, to ensure on baking working day baklawa is principally an assembly undertaking of phyllo, nuts, reducing, buttering, baking, [smelling the aroma] and drenching in syrup. The end. Oh, and here eating.