One type of Lebanese pastry recipe is the Lebanese knefe, a traditional Lebanese dessert made by sandwiching a sweet ricotta cheese mixture in between layers of shredded phyllo dough. Another popular dessert recipe is mwaraka, a serpentine shaped pastry filled with a mixture of nuts, sugar, and spices.
Make knefe by mixing 16 ounces of shredded phyllo pastry with butter. Divide the shredded phyllo into two amounts and set aside. In another mixing bowl, mix 15 ounces of whole milk ricotta, one egg, 2 tablespoons of sugar and 1 teaspoon lemon juice. Grease a 9 inch by 12 inch baking dish and spread half of the shredded phyllo on the bottom. Spread the ricotta mixture on, then top with the remaining phyllo. Sprinkle with melted butter and bake for 40 minutes in a preheated 350 degree Fahrenheit oven. Make a syrup by boiling one cup water, 2 cups sugar, and 2 tablespoons orange blossom water. When the knefe is cool, drizzle it with the syrup.
Mwaraka, also known as mouwarka, is made by rolling simple bread dough into a very thin disc. Dot the disc with pats of butter. Make a mixture of chopped almonds, walnuts, sugar, and cinnamon. Sprinkle the nut mixture over the top and cut a hole in the middle. Roll the dough outward completely to make a circle, then make a serpentine shape and place it in a baking pan. Bake until the pastry is brown, then cut into pieces.