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Ever since I first went to Greece, I have loved these toothachingly sweet and nutty diamonds of filo pastry. They are divine to serve after dinner with cups of strong coffee or fresh mint tea. Makes 40 pastries.


  • 300g (11oz) shelled pistachio nuts or almonds (or a mixture of both)

  • 1 ½ tsp ground cinnamon

  • 1 ½ packs of filo pastry (1 pack = around 400g)

  • 125–150g (4 ½ – 5oz) butter, melted

  • For the syrup

  • 300ml (1/2 pint) water

  • 350g (12oz) caster sugar

  • 125ml (4fl oz) runny honey

  • 1 stick cinnamon or 1 tsp ground cinnamon

  • Zest of ½ orange

  • 1 tsp whole cloves

  • 1–2 tsp orange-flower water (optional)


  • 1.

    Preheat the oven to 180ºC (350ºF), Gas mark 4.

  • 2.

    Grind the nuts in a food processor until they are coarsely but not fully ground. Mix them with the cinnamon. Using a soft pastry brush, lightly butter the ovenproof dish. Gently unfold the filo pastry, covering it immediately with a clean tea towel to stop it drying out and cracking.

  • 3.

    Start layering the sheets of filo pastry into a 24 x 19cm (9 ½ x 7 ½ in) ovenproof dish, brushing each sheet with melted butter before placing the next layer on top. After six layers, spread over one-third of the nuts.

  • 4.

    Repeat step 3 twice and then add six more layers of filo pastry. Butter the top of the last layer and trim off any overlapping pastry with a sharp knife to create a neat edge. Cut into small diamonds (each 4–5cm/1 ½ – 2in square), making sure the knife goes all the way to the bottom of each.

  • 5.

    Bake in the middle shelf of the preheated oven for 40–45 minutes until golden brown and crisp, reducing the temperature to 170°C (325°F), Gas mark 3 during cooking if the baklava looks as though it is browning too quickly.

  • 6.

    Meanwhile, prepare the syrup. In a saucepan set over a medium heat, simmer all the ingredients for about 15 minutes, allowing the liquid to reduce by about one-third. It should be slightly viscous in consistency. Stir occasionally and then leave to cool while the baklava is baking.

  • 7.

    Remove the baklava from the oven and spoon half the cooked syrup all over the top. Leave for 5 minutes and then spoon over the remaining syrup. Let the baklava go cold before removing the individual pieces from the dish with a palette knife.

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Posted by Report
im serbian and this is also serbian