Dessert Recipes Fancy Desserts Sweet Dishes


A rich, sweet pastry made with layers of phyllo pastry filled with chopped nuts and sweetened with a honey and lemon syrup. Serve with whipped cream and top with chopped nuts.


  • 400g phyllo pastry
  • 350g butter
  • 400g finely chopped almonds or walnuts
  • 50g sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves


  • 375g sugar
  • 240ml honey
  • the juice of 1 lemon
  • 360ml water


  1. Preheat the oven to 170C and butter two 20 x 28cm baking tins. Use tins that are about 5cm deep.
  2. In a mixing bowl, mix together walnuts or almonds (or half and half), sugar, cinnamon and cloves.
  3. Butter 4 pieces of phyllo pastry and place in the buttered tin one on top of the other, trimming any excess if necessary. Make sure you keep the unbuttered pastry covered with a damp cloth.
  4. Sprinkle the 4 sheets of pastry with a thin layer of the nut mixture.
  5. Butter two more pastry sheets and place over the top of the nut mixture. Repeat in the same manner until all the ingredients have been used, ending with 4 pastry sheets.
  6. Brush the top with butter and trim any edges with sharp knife.
  7. Cut diagonal lines the length of the tin to make diamond shaped pieces then sprinkle with water and bake for about 1 hour or until golden.
  8. 10 Minutes before the end of the cooking time, place the honey, water, sugar and lemon juice in a large saucepan, bring to the boil, and continue to boil for about 5 minutes.
  9. Remove the cooked baklava from the oven and pour the hot syrup evenly over the hot pastry and allow to stand for 30 minutes to cool a little, then re-cut the diamonds. Serve warm or at room temperature. ( Makes 36 pieces )

One Response to “Baklava”


    I made this the other night using this recipe and it was amazing! The family enjoyed it as well but I don’t think they liked it as much as I did!