Metaxas (Moroccan Baklava)
Moroccan Metaxas baklava with orange flower and rose waters, honeyed syrup, nut layers. Tips for phyllo handling, syrup timing, swaps, storage, and reheating.
This is the recipe that led me to The Spice House. I was planning an 11 course Moroccan banquet, complete with music and belly dancer for my husband's birthday. This version of Baklava is common in North Africa. I needed several specailty spices, among them the Orange Flower Water and Rose Water. The Spice House had them all. Five years later, all my spices come from The Spice House!
Submitted by: Kathryn from Stockton, Ca
Yield: 30 servings
- Layer buttered phyllo and a three-nut mix, bake at 350 F for about 90 minutes until golden.
- Make a citrus-spiced syrup with honey, cool it, then pour over hot baklava and let it rest overnight.
- Use orange flower and rose waters for authentic flavor; protect phyllo with a damp towel and work quickly.
Spices
Featured in this Recipe
Preparation Instructions:
For the syrup, combine the sugar, water, orange and lemon rinds, cloves and cinnamon stick in a saucepan. Bring to boil. Simmer, uncovered, about 5 minutes, to thicken syrup slightly. Remove from heat. Discard spices and rinds. Stir in honey and orange flower water. Cool to room temperature.
Combine nuts, sugar, ground cinnamon and rosewater.
Brush a 13x9x2-inch baking pan well with butter.
Separate 25 phyllo sheets from the package. Place under a smooth, damp towel to prevent the phyllo from drying out. Wrap remaining phyllo well and freeze for future use.
Place one phyllo sheet in buttered pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo.
Drizzle any remaining butter over top. Bake in 350 degree oven 1 1/2 hours, or until golden brown. Remove baklava from oven. Using a sharp knife immediately cut long, diagonal lines from corner to corner, forming an "X" design. Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Let stand overnight before serving.
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Frequently Asked Questions
What is Metaxas and how is it different from regular baklava?
Metaxas is a North African style of baklava that highlights orange flower water, rose water, and honey in the syrup. The nut mix and aromatic waters give it a floral, citrusy profile that differs from the more cinnamon-forward versions found elsewhere.
Can I substitute orange flower water or rose water?
Yes. For orange flower water use 1/2 teaspoon orange extract or 1 teaspoon finely grated orange zest per 1 teaspoon called for. For rose water use 1/4 to 1/2 teaspoon rose extract or a small drop of almond extract if you do not have rose. Start light because extracts are stronger than floral waters.
How do I keep phyllo from drying out?
Keep unused phyllo under a smooth, slightly damp towel while you work. Cover stacked sheets tightly with plastic wrap if you pause. If you need long storage, wrap well and freeze the remaining package.
Why do I cut the baklava before pouring syrup and what is the best way to cut it?
Cutting while the pastry is hot gives clean edges so the syrup soaks evenly. Use a long sharp knife to cut diagonal lines corner to corner to form diamonds, then cut across to set serving sizes. Wipe the knife between long cuts for neat pieces.
How long should baklava sit after adding the syrup?
Let the syrup-soaked baklava rest at least several hours, but overnight is best. This gives time for the syrup to penetrate and for flavors to meld so the pastry is moist without being soggy.
How should I store leftover baklava and how long will it keep?
Store at room temperature in an airtight container for up to 4 to 5 days. Refrigeration can make the phyllo lose crispness. For longer storage, freeze pieces in a single layer then wrap well; thaw at room temperature before serving.
Can I swap or change the nuts in the filling?
Yes. Use the same total volume of nuts and chop them evenly. Pistachios, walnuts, and almonds are traditional. Toasting almonds lightly enhances flavor. You can substitute or mix in hazelnuts or pecans to suit taste.
How can I reheat baklava without losing crispness?
Reheat in a 300 to 325 F oven for 8 to 12 minutes to warm and refresh the crisp layers. Avoid the microwave unless you do not mind softer pastry. If frozen, thaw fully then warm in the oven.
What is Metaxas and how is it different from regular baklava?
Metaxas is a North African style of baklava that highlights orange flower water, rose water, and honey in the syrup. The nut mix and aromatic waters give it a floral, citrusy profile that differs from the more cinnamon-forward versions found elsewhere.
Can I substitute orange flower water or rose water?
Yes. For orange flower water use 1/2 teaspoon orange extract or 1 teaspoon finely grated orange zest per 1 teaspoon called for. For rose water use 1/4 to 1/2 teaspoon rose extract or a small drop of almond extract if you do not have rose. Start light because extracts are stronger than floral waters.
How do I keep phyllo from drying out?
Keep unused phyllo under a smooth, slightly damp towel while you work. Cover stacked sheets tightly with plastic wrap if you pause. If you need long storage, wrap well and freeze the remaining package.
Why do I cut the baklava before pouring syrup and what is the best way to cut it?
Cutting while the pastry is hot gives clean edges so the syrup soaks evenly. Use a long sharp knife to cut diagonal lines corner to corner to form diamonds, then cut across to set serving sizes. Wipe the knife between long cuts for neat pieces.
How long should baklava sit after adding the syrup?
Let the syrup-soaked baklava rest at least several hours, but overnight is best. This gives time for the syrup to penetrate and for flavors to meld so the pastry is moist without being soggy.
How should I store leftover baklava and how long will it keep?
Store at room temperature in an airtight container for up to 4 to 5 days. Refrigeration can make the phyllo lose crispness. For longer storage, freeze pieces in a single layer then wrap well; thaw at room temperature before serving.
Can I swap or change the nuts in the filling?
Yes. Use the same total volume of nuts and chop them evenly. Pistachios, walnuts, and almonds are traditional. Toasting almonds lightly enhances flavor. You can substitute or mix in hazelnuts or pecans to suit taste.
How can I reheat baklava without losing crispness?
Reheat in a 300 to 325 F oven for 8 to 12 minutes to warm and refresh the crisp layers. Avoid the microwave unless you do not mind softer pastry. If frozen, thaw fully then warm in the oven.
The baking time is right, the temperature is NOT. The baking temp should be 300 degrees. To bake this at 350 for 90 minutes would ruin the dessert. I’ve made baklava hundreds of times- trust me! Otherwise, the flavor blending here is great!
Reviewed by Faker M/….Cutting the baklava before you bake it is a lot easier and leaves you with a cleaner looking piece/
the classic way to precut the pastry/pahxlava-which means trapezoid/ is to cut the boarders about 2cm(less than 1/2") around the sheet, with very sharp and long knife. Then divide the middle part in a half. Cut the remain parts the came way. The length of the row would be 4cm(1 1/2")
This recipe was a hit at our Gourmet supper club. I will definitely make it again. It was nice and sweet with a hint of rose and orange.
When I made it I found that I only needed 2 sticks of butter to get the phyllo sheets generously buttered and I had enough left over for a generous drizzle on the top.
Cutting the baklava before you bake it is a lot easier and leaves you with a cleaner looking piece.
Baking, however, only took 40 minutes! Thank goodness I checked or I’d have burnt the baklava to a crisp and with all those nuts it would have been an expensive toss.