Ramadan Recipes: My Egyptian Mother’s Famous Baklawa Recipe


Ramadan is less than two months away and I’m already getting preparing for it. Yes, we know that we should not focus on food during Ramadan, rather focus on spirituality and changing yourself to the better, but who am I kidding? If you’re fasting for over 16 hours a day in the summer, some of you might want to reward yourself with a treat — and that’s okay.

Luckily, one of the few Egyptian desserts I can make is pretty simple and amazing. I learned this recipe from my super talented mother. Since Ramadan is a month of giving and being kind, I decided to share the baklava recipe with you all. I only ask you to make duaa (supplication) for me as you taste this delicious, buttery, sweet dessert, which is perfect during Ramadan. This is a Ramadan tradition for us because I remember my mom making this during Ramadan when we were younger as we watched Egyptian soap operas on the satellite dish after we broke our fasts.

This recipe is baklava filled with cream. It can also be done with pistachios or walnuts. Comment below if you want those recipes also.


Here’s what you’ll need.

Homemade Syrup: 

2 cups of white sugar

1 cup of water

1 lemon

1 or 2 teaspoons of vanilla



1 box of Phyllo dough

Butter. A lot of butter. About 2 sticks or so.

5 Tablespoons of flour

3 cups of milk (I prefer whole milk but if you want to be a little healthier, one percent will do)

1-2 tablespoons of sugar



First, make the syrup a couple of hours before or even the day before so that it’s cold and out of the way. This is super simple to make.

1. Mix the two cups of sugar and one cup of water together on medium heat in a pot. Let it boil then bring the heat down a little. Add the vanilla and fresh lemon juice. Keep it on the stove for a couple of more minutes until it looks a little thicker but keep mixing it. Store in the fridge if you will use it the next day or keep it at room temperature.


2. Preheat oven to 375.

3. In a medium sized pot, throw in 5 tablespoons of butter and wait for it to melt. Then add 5 tablespoons of flour. Keep the This is the tricky part. Stir, stir, and stir until it becomes a little firm and looks like dough.


4. Now, you will gradually add milk to the mixture and keep stirring. Just keep staring and adding milk little by little. At first, you will wonder what’s going on and that this definitely does not look “right.” But keep on slowly adding milk and it will become more of a creamy, heavier consistency.


5. Add the 1-2 tablespoons of sugar. It depends on how sweet you like it, I like it with less sugar because the syrup will go on top of the phyllo dough at the end. Turn the stove off and remove the filling mixture from the heat.


6. Split the phyllo dough in half. Add one half of the phyllo dough to a baking pan. Now slowly pour the filling mixture onto that phyllo dough half. Then cover it with the other half of the phyllo dough.


7. Gently cut the dough into square or diamonds. I like how the diamond shapes look like.


8. Melt about one and a half sticks of butter in the microwave and pour that baby onto the phyllo dough. Run your knife into the slits to make sure the butter reaches everywhere. (Sorry if you’re fasting and reading this).


9. Put it in the oven for about 25-30 minutes or until it’s a beautiful golden color.


10. Pour the syrup on top of the baked baklawa and enjoy!




What are some of your favorite Ramadan desserts?