Semolina
The crumbly dough of maamoul, the softness of nammoura.
Le Cèdre journal · Desserts
Lebanese pastry: a guide to syrup desserts
Beyond baklava: maamoul, knefeh, mouhalabieh, halawet el jibn, nammoura… and the orange blossom syrup that ties them together.
In short
Lebanese pastry relies on semolina, filo, fresh cheese, pistachio and walnut, bound by attar, a light syrup scented with orange blossom or rose water. Four families: syrup pastries, semolina cakes, cheese desserts and milk puddings. At Le Cèdre in Nantes since 1988, our desserts are homemade.
01 · End of the meal
Sweets, the last word of a Lebanese meal
A Lebanese meal never ends on the last skewer: after the mezze come coffee and a tray of small sweets to share.
At their heart is attar: sugar, water and lemon, scented with orange blossom or rose water.
For an overview of our cuisine, start with our Lebanese restaurant guide in Nantes.
02 · The basics
What defines Lebanese pastry?
Five ingredients keep coming back; each pastry combines two or three.
Filo
Buttered layers for baklava and asabe.
Cheese
Mild white cheese for knefeh and halawet el jibn.
Nuts
Pistachio, walnut, cashew for crunch and balance.
Scented syrup
Sugar, water, lemon and flower water.
Add clarified butter and achta cream; no chocolate: flowers, milk and nuts.
03 · Overview
The main families of Lebanese pastry
Four families, each with its own texture and way of serving.
Syrup pastries
Baklava, cashew asabe, borma nests.
Semolina cakes
Date or pistachio maamoul, syrup-soaked nammoura.
Cheese desserts
Warm knefeh and chilled halawet el jibn.
Milk puddings
Mouhalabieh, rose rice pudding and achta with honey.
04 · Balance
Sweet but never cloying
A light, lemony syrup used sparingly, and just a few drops of flower water.
Nuts cut the sweetness, and pieces are two bites at most.
05 · Compared
Baklava, knefeh, maamoul: the difference
Three names with little in common besides being Lebanese and sweet.
Baklava
A filo pastry
Nuts and syrup, eaten cool and crisp.
Knefeh
A cheese dessert
Melted cheese, semolina, syrup, eaten warm.
Maamoul
A shortbread
Semolina, date or pistachio filling, no syrup.
Crisp for baklava, warm for knefeh, crumbly for maamoul.
06 · Diets
Gluten-free Lebanese desserts
Most pastries contain gluten, but the milk puddings offer real options.
Safest choices
- Starch-set mouhalabieh.
- Rose water rice pudding.
- Achta with honey and pistachio.
Always ask us about ingredients, especially for nut allergies.
07 · At home
Making Lebanese pastries at home
Yes, from easiest to hardest:
Start with a pudding
Milk, sugar, starch, orange blossom, then chill.
Master attar
Sugar, water, lemon, flower water off the heat.
Maamoul, then baklava
Rule: hot pastry, cold syrup, or the reverse.
And if you'd rather not bake, you know where to find us.
08 · Rituals
When and how to enjoy them
With Turkish coffee or tea after mezze and grills; discover our essential mezze.
Maamoul for holidays, knefeh for breakfast, baklava trays at weddings.
For events, they close our Lebanese buffet.
09 · At Le Cèdre
Where to taste Lebanese pastry in Nantes
On rue Kervegan since 1988, the three of us prepare almost everything in-house.
Honey mouhalabié, pistachio baklawa, cashew asabe and mixed pastries.
See our homemade desserts in Nantes, to eat in or take away.
A sweet finish
End your meal with a homemade treat
Book a table or order takeaway.
FAQ
Lebanese pastry in questions
What is the difference between baklava, knefeh and maamoul?
Baklava is a filo and nut pastry with syrup, knefeh a warm cheese dessert, maamoul a filled semolina shortbread without syrup.
What is achta?
A thick milk cream used as a filling or eaten with honey.
Which Lebanese desserts are gluten-free?
Usually mouhalabieh, rice pudding and achta; always ask about ingredients.
Can you make them at home?
Yes: start with mouhalabieh, then attar, maamoul and finally baklava.
What is attar?
Sugar, water and lemon syrup scented with orange blossom or rose.
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