There’s something wonderfully celebratory about baklava. Layers of crisp, buttery filo pastry, a generous scattering of nuts and a fragrant honey syrup come together to create a dessert that looks far more complicated than it actually is.

If you’ve always bought baklava from a Greek or Middle Eastern bakery, this is your invitation to have a go at making it yourself.

Our version is wonderfully crisp on top, sticky and fragrant underneath, and packed with walnuts and pistachios. A little cinnamon adds warmth, while orange and lemon in the syrup cut through the sweetness.

It’s perfect with a strong coffee after dinner, or cut into small pieces and served alongside a pot of tea when friends drop around. And because baklava keeps well, it’s one of those desserts you can make ahead and enjoy over several days.

Homemade baklava
Serves: 12–16
Prep: 25 minutes
Cook: 50 minutes
Difficulty: Easy

Ingredients

For the baklava:

200g walnuts
100g pistachios
1 teaspoon ground cinnamon
250g butter, melted
375g packet filo pastry

For the syrup:

200g caster sugar
150g honey
150ml water
1 tablespoon lemon juice
1 tablespoon orange juice
1 strip of orange zest
1 teaspoon vanilla extract

Method

Make the syrup first. Place the sugar, honey, water, lemon juice, orange juice and orange zest in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer for about 5 minutes. Remove from the heat, stir in the vanilla and set aside to cool.

Prepare the filling. Roughly chop the walnuts and pistachios and combine them in a bowl with the cinnamon.

Prepare the pastry. Heat the oven to 180°C (160°C fan-forced). Grease a 23cm x 33cm baking dish with some of the melted butter.

Carefully lay one sheet of filo pastry into the dish, gently folding it if necessary to fit. Brush generously with butter. Repeat with another 4–5 sheets, brushing each with butter as you go.

Sprinkle over roughly one-third of the nut mixture.

Add another 3–4 sheets of filo, brushing each with butter, then add another third of the nuts. Repeat once more.

Finish with the remaining filo sheets, again brushing each generously with butter. Brush the final sheet well.

Using a sharp knife, cut the baklava into diamonds or squares before baking. This makes it much easier to serve once it is crisp and sticky.

Bake for 45–50 minutes, or until deeply golden and crisp.

Remove from the oven and immediately pour the cooled syrup slowly and evenly over the hot baklava. You should hear it gently sizzle as the syrup soaks into the pastry.

Leave to cool completely before serving. For the best texture, give it at least a couple of hours for the syrup to settle into the layers.

A little baklava wisdom

Don’t skimp on the butter. It is what gives filo its gorgeous golden crunch.

And don’t be tempted to pour hot syrup over hot baklava. Cooling the syrup first helps preserve that wonderful contrast between crisp pastry and sticky, fragrant filling.

Baklava can also be made a day ahead, making it an excellent dessert when you’re entertaining. Store it covered at room temperature rather than in the fridge, which can soften the pastry.

Serve with Greek yoghurt, vanilla ice cream or simply a cup of coffee.

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