Serves: 4-6
  • 200g pistachio nuts
  • 50g walnuts
  • 50g pecans
  • 3 tbsp honey
  • 200g butter + extra for greasing
  • 2 x 270g pack filo pastry
  • For the syrup:
  • 250g golden caster sugar
  • 50g honey
  • 2 tsp orange blossom water
  • ½ tsp ground cinnamon
  • 200ml water
  1. Place nuts in a plastic bag and bash with a rolling pin to break up into tiny bits (not powder).
  2. Place nuts in a bowl, stir in the honey and a pinch of salt.
  3. Melt butter in a pan over a low heat.
  4. Cut the filo pastry sheets in half so that they fit the tin, put one sheet in the tin and brush with the melted butter.
  5. Lay another sheet on top and brush with butter again.
  6. Keep layering like this until one pack is used.
  7. Spread the honey and nut mixture over the pastry and press down lightly with the back of a spoon.
  8. Continue the layering and buttering process with the rest of the filo.
  9. When all the pastry is used up, pour any remaining butter over the top to finish.
  10. Cut deep lines into the pastry to create squares or diamond shapes.
  11. Bake at 180C/Gas 4 for 20 mins, then reduce heat to 150C/Gas 2 and bake for a further 45 mins.
  12. Near the end of cooking, put all the syrup ingredients in a saucepan.
  13. Heat gently until the sugar dissolves and boil for 8-10 mins or until it is reduced to the consistency of runny honey.
  14. When the baklava comes out of the oven, pour the warm syrup over the top.
  15. Leave it to soak in and serve when cold.


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