Baklawa (pronounced bahk-LAY-wa or maybe little bit-LAY-wa, and from time to time: bit-LAY-wee) may be the Lebanese pastry of phyllo, clarified butter, nuts, and flower water straightforward syrup. Lebanese baklawa is different in flavor than Greek or some Turkish baklavas. Baklawa is created in a variety of sizes and styles, but selfmade baklawa is typically rolled or layered and cut into diamonds. All of the baklawa bakers I have known put together the varied elements of baklawa the pastry upfront, making sure that on baking working day baklawa is mainly an assembly task of phyllo, nuts, chopping, buttering, baking, [smelling the aroma] and drenching in syrup. The top. Oh, and ingesting.