Turkish Baklava

Ingredients

• 1 pack filo pastry (about 500g)
• 300g butter, melted
• For filling: 300g pistachios, 200g walnuts (both finely ground), 1 tsp cinnamon, 3 tbsp sugar
• For syrup: 400g sugar, 250ml water, juice of 1/2 lemon, 1 tbsp honey

Instructions

1. Mix nuts, sugar and cinnamon.
2. Brush a tray with butter; lay 8 filo sheets, brushing butter between each.
3. Sprinkle a third of the nut mix; cover with 4 more buttered sheets.
4. Repeat the nut layer; cover with 4 more buttered sheets.
5. Final nut layer; cover with 8 buttered sheets.
6. Cut into diamond shapes BEFORE baking.
7. Bake at 170C for 50 min until deep golden.
8. Meanwhile, simmer the syrup ingredients 10 min.
9. Pour cold syrup over hot baklava (or hot syrup over cold — never same temperature, or it goes soggy).
10. Rest 4 hours before serving.

Serving suggestions

• Serve at room temperature with strong coffee or tea.

Storage & reheating

Keeps 2 weeks at room temperature.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions