Phyllo Lilys (Wardat Elba’lawa)

Phyllo Lilys (Wardat Elba’lawa)

Prep. 15 mins
Cooking 45 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


10 Phyllo sheets
Melted, clarified butter, for baking
2 1/2 cups chopped nuts tossed with ½ cup sugar, for filling
Sugar Syrup



  • Preheat oven to 200˚C (400˚F).
  • Stack phyllo sheets on a work surface. Cut into 7cm (3in) squares, keeping layers intact.
  • Brush each stack with melted clarified butter.
  • Place a tablespoon of nut mixture in the center of each square stack. Using your fingers, form each square into a lily or sack by gently pinching in over the filling to enclose it, while allowing the edges to fan out on top.
  • Place lilys close together in a shallow baking dish.
  • Pour enough clarified butter over top to cover the Phyllo Lilys. Refrigerate for 10 minutes, until set.
  • Bake for 45 minutes. Let cool for 5 minutes. Pour off excess butter. Pour enough syrup over warm pastries to cover them. Pour off excess syrup.


  • In this recipe, phyllo is baked in clarified butter, but similar results can be achieved by drizzeling less amount of melted butter before baking.

  • When making the chocolate Ba’lawa, brush sheets with a mixture of ½ cup clarified butter and 3 tablespoons cocoa powder. Continue as directed above.

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