Baklava
Layered filo pastry with spiced walnuts and pistachios, finished with a honey-lemon syrup for glossy, crunchy sweetness.
This baklava is the syrupy, nutty showstopper you bring when you want to impress without fancy technique. Layers of paper-thin filo, butter and a crunchy walnut–pistachio mix are soaked in a fragrant honey-lemon syrup for that perfect sticky finish.
Make it for a dinner party or to slice as an indulgent afternoon treat. It takes a bit of assembly and patience (filo needs gentle handling and the syrup needs to cool), but the results are gloriously moreish and worth every minute.
Ingredients
- 250 g filo pastry — thawed (see step 1)
- 225 g unsalted butter — melted for brushing
- 200 g walnuts — finely chopped
- 100 g pistachios — finely chopped, plus 20 g extra for garnish
- 250 g caster sugar — 200 g for syrup, 50 g for nut mix
- 5 ml ground cinnamon — for the nut mix
- 1 pinch salt — for the nut mix
- 240 ml water — for the syrup
- 120 g honey — for the syrup
- 15 ml lemon juice — freshly squeezed
- 5 ml orange blossom water — optional — adds floral note
- 5 ml vanilla extract — optional
- 1 cinnamon stick — for the syrup
- 3 whole cloves — for the syrup
Equipment
- baking tin (approx 33 x 23 cm)
- pastry brush
- sharp knife
- food processor (optional)
Instructions
Thaw the filo pastry in its packet in the fridge for about 4 hours or on the worktop for about 4 hours until pliable. Keep it wrapped until you need it so it does not dry out.
Preheat the oven to 180°C fan/200°C conventional. Meanwhile, pulse the walnuts and pistachios briefly in a food processor or chop finely by hand. Mix the chopped nuts with 50 g caster sugar, the ground cinnamon and a pinch of salt in a bowl.
Melt the unsalted butter gently in a small saucepan or microwave until just liquid. Reserve about 25 g for the very top; use the rest for brushing between filo layers.
Brush a 33 x 23 cm baking tin with melted butter. Lay one sheet of filo in the tin, brush with butter, then repeat to make a base of about eight sheets, keeping the remaining filo covered with a damp piece of kitchen paper while you work.
Scatter about half the nut mixture evenly over the layered base, pressing it down lightly, then add a further 4 sheets of filo, each brushed with butter, press and scatter the remaining nut mix, and finish with the remaining filo sheets (about 4–6 sheets), brushing each with butter. Reserve a little melted butter for the last brush.
Using a very sharp knife, cut the assembled baklava into diamonds or squares, cutting all the way through to the base.
Bake the baklava for 35–45 minutes at 180°C fan/200°C conventional until the pastry is deeply golden and crisp.
While the baklava bakes, make the syrup: combine the 200 g caster sugar, the water, the cinnamon stick and the whole cloves in a saucepan. Bring to a simmer and cook gently for 8 minutes to dissolve and meld flavours.
Remove the syrup from the heat and stir in the honey, the lemon juice, the orange blossom water (if using) and the vanilla extract. Set aside to cool to room temperature.
As soon as the baklava comes out of the oven pour the room-temperature syrup evenly over the hot pastry. Allow the tray to rest, uncovered, at room temperature for at least 2 hours so the syrup can be absorbed and the layers set.
Sprinkle the reserved 20 g chopped pistachios over the top as a garnish. Serve at room temperature; pieces will keep crisp at room temperature in an airtight tin for up to 5 days.
Tips
- Keep unused filo covered with a damp piece of kitchen paper — dry sheets tear and produce uneven baking.
- Pulse nuts briefly in a food processor for even texture; over-processing makes paste instead of crunchy filling.
- Always cut the pastry before baking and pour room-temperature syrup over hot baklava for best absorption.
- Store at room temperature in a sealed tin for up to 5 days; re-crisp pieces in a warm oven for a few minutes if they soften.
- Make ahead: baklava keeps well and often tastes better after a day when the flavours have melded.
Substitutions
walnuts → hazelnuts or almonds, same weight
Stays closepistachios → more walnuts or finely chopped pecans, same weight
Stays closeunsalted butter → vegan block spread, same weight (for a plant-based version); use agave instead of honey
Noticeably differenthoney → golden syrup or clear corn syrup, same weight
Stays close
Nutrition
Per serving · estimated
- 520
- Calories
- 5 g
- Protein
- 50 g
- Carbs
- 33 g
- Fat
- 3 g
- Fibre
- 32 g
- Sugar
- 120 mg
- Sodium
FAQ
Can I make baklava ahead of time?
Yes — it keeps well. Store in an airtight tin at room temperature for up to 5 days. Flavours improve after a day as the syrup permeates the layers.
Why did my filo go soggy?
Either the syrup was too hot when poured or the pastry was underbaked. Always pour room-temperature syrup over just-baked, hot pastry and make sure the filo is golden before removing from the oven.
Can I freeze baklava?
You can freeze uncooked, assembled baklava (tightly wrapped) for up to 1 month — bake from frozen, adding a few extra minutes. Once syruped and baked, freezing is not recommended as the texture suffers.
How do I get even nut pieces?
Pulse the nuts in short bursts in a food processor for even, coarse crumbs. Scrape down the bowl between pulses to avoid over-processing.
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