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Baklava recipe

40 ratings

This baklava recipe is a real winner! Baklava pastries are the perfect treat to share with friends. Layers of buttered filo pastry encase a delicious, nutty, pistachio and walnut filling which is then baked until golden and crisp. Once cooked, melted sugar syrup is poured over the top for that irresistibly sticky finish. See method

Serves 8
40 mins to prepare and 50 mins to cook
682 calories / serving
Freezable

Ingredients

20 sheets ready-made filo pastry sheets, unwrapped but kept in a damp tea towel

For the filling

250g unsalted butter, melted
125g walnuts
125g pistachios
2-3tbsp sugar
2tsp ground cinnamon

For the syrup

350g sugar
350ml water
juice of ½ lemon

Each serving contains

Energy
2845kj
682kcal 34%
Fat
44g 62%
Saturates
18g 89%
Sugars
50g 56%
Salt
0g 0%

of the reference intake
Carbohydrate 62g Protein 8.5g Fibre 0.7g

Method

Preheat the oven to 180°C, 350°F, Gas 4.
Melt the butter in a pan. Lay a sheet of filo pastry in a greased baking tray and brush with butter. Repeat with half the filo sheets, brushing each one with melted butter before laying another on top.
Mix together the nuts, sugar and cinnamon in a bowl then sprinkle evenly over the filo pastry. Lay the remaining filo sheets on top, brushing each one with butter as before. Cut a diamond pattern into the top pastry sheets, then bake in the oven for about 20 minutes.
Reduce the heat to 160°C, 320°F, Gas 3 and bake for another 25-30 minutes until the pastry is golden on top and slightly puffed. If necessary, cook for a further five minutes.
Meanwhile make the syrup: heat the sugar, water, a little lemon juice and blossom water if using in a pan until the sugar has melted. Do not stir. Remove the baklava from the oven and set aside. Pour the syrup evenly over the pastry and leave to cool. Cut into diamond-shaped pieces before serving.

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