Baklava

Ingredients

• 400 grectangular filo pastry sheets
• 250 gwalnut halves, with the skins removed
• 150 gblanched almonds
• 135 gshelled pistachios, untoasted
• 1 teaspoonground cinnamon
• 1/2 teaspoonground cloves
• 80 gsugar (optional)
• 400 gunsalted butter, melted
• 265 gsugar
• 335 gacacia or wildflower honey
• 500 mlwater
• 1 tablespoonlemon juice
• 2whole cloves
• 1whole cinnamon stick
• Zest of 1/2 lemon, without the white pithlemon zest
• 2 tablespoonsorange blossom water (optional)

Instructions

1. 1

   Butter the dish

   Butter the base and sides of a rectangular baking dish about 26 × 36 cm and at least 10 cm deep. Lay in one filo sheet and brush it with melted butter to help the pastry bake up crisp and flaky.

2. 2

   Layer the filling

   Add 7 more filo sheets, brushing each with butter before layering. Spread one-third of the nut mixture over the eighth sheet, then cover with 2 more buttered filo sheets.

3. 3

   Repeat the layers

   Continue in the same way, alternating 2 buttered filo sheets with one-third of the nut mixture. Finish with 8–10 filo sheets, each brushed with butter.

4. 4

   Check the layers

   The baklava should have 3 layers of nuts and use 20–22 filo sheets in total.

5. 5

   Cover and preheat

   As you work, keep the unused filo covered with a damp cloth so it does not dry out. Before baking, preheat a conventional oven to 160°C.

6. 6

   Cut the baklava

   Brush the top with butter, then use a very sharp knife to cut the pastry into even pieces about 3–4 cm across. Cut them into diamonds, lozenges, squares or rectangles.

7. 7

   Bake until golden

   Bake the dish on the middle oven shelf for about 30–40 minutes. Check after 30 minutes and continue baking if needed, until the filo is golden and crisp.

8. 8

   Add the syrup

   When baked, take the dish out of the oven and leave the baklava to cool. Pour the hot syrup over it in a thin stream, taking care to cover the surface.

9. 9

   Leave to set

   Let the baklava cool and dry for 8 hours before serving; ideally, leave it overnight. Do not cover it, or it will become soft. Serve at room temperature with tea or coffee.

10. 10

    Store leftovers

    Keep any leftover baklava at room temperature for about 2–3 days, or in the fridge for about 4 days.

What is Greek baklava?

Baklava is a layered filo pastry dessert found across the Balkans, the Middle East and neighbouring regions, with a long and varied history. Several countries have their own versions, so its precise origins are often debated.

Greek-style baklava commonly combines nuts with honey syrup. This version layers walnuts, almonds and pistachios between buttered filo sheets, giving each piece a mix of crisp pastry, fragrant filling and sweet syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1200 calories, 18g protein, 124g carbs, 74g fat.

Most of the carbohydrate comes from the filo, sugar and honey, while the butter and nuts contribute much of the fat. The nuts also provide protein, but this is still a rich dessert rather than a main source of protein. Balance a piece with unsweetened tea or coffee and a meal that includes fruit or vegetables.

The nut filling

Nut mixture: the recipe calls for walnuts, almonds and untoasted pistachios, seasoned with cinnamon and ground cloves. The method refers to a prepared nut mixture but does not specify how finely to chop or combine it; aim for pieces that can be spread evenly between the pastry layers.

Optional sugar: the 80 g of sugar is listed as optional. Leave it out if you prefer the nut layers less sweet, since the syrup also sweetens the finished baklava.

Working with filo

Keep covered: filo dries quickly when exposed to air. Cover the sheets you are not using with a damp cloth, as directed, and uncover just enough to take the next sheet.

Butter each sheet: brush the filo individually before stacking. This takes time, but helps separate the layers and gives the pastry its crisp, flaky texture.

Cut before baking

Sharp knife: cut the baklava into pieces before it goes into the oven, using an even size of about 3–4 cm. A sharp blade is useful for slicing through the layers without dragging them out of shape.

Choose a shape: diamonds, lozenges, squares and rectangles are all suggested. Whatever shape you choose, keep the pieces similar in size so they bake at the same pace.

Look for golden pastry

Oven cue: bake at 160°C on the middle shelf for about 30–40 minutes, checking after 30 minutes. The recipe’s visual cue is filo that looks golden and crisp.

Allow for your oven: start checking at the earlier time rather than relying on the full range. Take the dish out once the pastry has reached the stated colour and texture.

Syrup and resting time

Hot syrup: the method calls for hot syrup poured over the cooled baklava in a thin stream. It should reach the surface across the dish; the listed syrup ingredients include honey, sugar, water, lemon, spices and optional orange blossom water.

Patient finish: leave the baklava uncovered for 8 hours, preferably overnight, so it can cool and dry. Covering it during this time can soften the pastry.

Serving suggestions

Serve the pieces at room temperature, as the recipe recommends, with tea or coffee. Their sweetness and buttery pastry also make them a natural finish to a meal.

The pieces are rich, so they can be served as small portions. Keep the cut pieces intact when lifting them from the dish to help the layered pastry hold together.

Recipe notes & tips

• Keep the unused filo under a damp cloth while you work.
• Brush each filo sheet with melted butter before stacking it.
• Use a sharp knife to cut the baklava into portions before baking.
• Check the pastry after 30 minutes and bake until golden and crisp.
• Pour the hot syrup in a thin stream so it can cover the baklava.
• Leave the finished baklava uncovered for at least 8 hours before serving.

Variations

• Omit the extra sugar: leave out the optional 80 g if you want less sweetness in the nut layers.
• Change the honey: use acacia or wildflower honey, as listed, for the syrup.
• Add orange blossom: include the optional orange blossom water for a floral note.
• Choose your cut: make squares or rectangles instead of the suggested diamond shapes.
• Adjust the nuts: change the proportions of walnuts, almonds and pistachios while keeping the total filling amount the same.

Common mistakes to avoid

• Uncovered filo: it can dry out before layering; keep the unused sheets under a damp cloth.
• Unbuttered sheets: the layers may not bake as crisp; brush each sheet individually.
• Uneven cuts: pieces may bake inconsistently; cut them to a regular 3–4 cm size.
• Relying only on the timer: the pastry may need more or less time; check at 30 minutes for a golden, crisp finish.
• Covering it while it rests: trapped moisture can soften the pastry; leave the baklava uncovered.
• Serving it too soon: the syrup and pastry need time to settle; allow at least 8 hours of cooling and drying.

How to store

Keep baklava at room temperature for about 2–3 days, or refrigerate it for about 4 days. Store it uncovered while it cools and dries; the recipe advises against covering it because the pastry can soften.

Frequently asked questions