Lebanese bakleh pastries are golden flaky puff pastries filled with tangy purslane and onion, inspired by the traditional Lebanese fatayer.

These savory pastries are my take on the classic fatayer bakleh my mom makes from scratch which I love so much!

I’ve simplified the process by using store-bought puff pastry, which cuts down the prep time while still giving you that rich, buttery texture. If you’re in the mood to make your own dough, use the one from my fatayer recipe and fill it with the purslane mix below in the recipe card.

Purslane Bakleh Puff Pastry Pockets — I always look forward to seeing purslane pop up in my garden so that I can make bakleh pastries

Purslane, known as bakleh or ba2leh (pronounced bah·leh), has a naturally sour flavor that pairs beautifully with onion.

It’s a favorite in Lebanese cooking and often shows up in salads like fattoosh.

Once you’ve tried this purslane recipe, you might also love my crowd-pleasing zaatar pinwheels, perfect for parties or mezze spreads; they're also made with puff pastry.

Inside of a cooked purslane/bakleh pocket

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Lebanese Bakleh Pastries

Lebanese bakleh pastries are golden flaky puff pastries filled with tangy purslane and onion, inspired by the traditional Lebanese fatayer.

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Course: Main Course, Side Dish

Cuisine: Lebanese

Diet: Vegan

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: turnovers

Author: Janelle Hama

Ingredients

4 squares/sheets puff pastry use vegan if needed
1 teaspoon Black sesame seeds or nigella seeds

Purslane Filling

100 gram purslane roughly chopped
1 medium white onion sliced
1 tablespoon olive oil
1 teaspoon paprika
2 tbsps pomegranate molasses
1 tablespoon sumac optional
1 pinch Salt to taste
1 pinch Cracked black pepper to taste

Metric - US Customary

Instructions

Purslane Filling

In a mixing bowl, combine the chopped purslane and sliced onion.
Add the olive oil, pomegranate molasses, paprika, sumac (if using), salt, and black pepper.
Mix everything well until the vegetables are evenly coated with the seasoning.

Pastry Pockets

Cut each puff pastry sheet in half. Each half will make one pocket (you’ll end up with 8 pockets total).
Place a spoonful of filling onto one side of each pastry piece, keeping it centered.
Fold the pastry over the filling to form a pocket.
Seal the edges by pressing them together with your index finger or a fork, making sure there are no gaps.
Place the pockets onto a lined baking tray.
Lightly brush each with olive oil and sprinkle with black sesame seeds or nigella seeds.
Bake in a preheated oven at 180°C (356°F) for 25 to 30 minutes, or until golden brown. Transfer to a cooling rack for 5 minutes. Serve warm.