The Great Australian Bake Off

This baklava-inspired pull apart hits the sweet spot.


  • Dough

  • 6 tbsp warm water (approximately 43°C)

  • 4 ½ tsp dry yeast

  • 1 tsp sugar

  • 113g unsalted butter

  • 160ml milk

  • 6 cups plain flour

  • ½ cup caster sugar

  • 1 tsp sea salt

  • 4 extra-large eggs beaten

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • Baklava filling

  • 220g unsalted butter, melted

  • 1 cup caster sugar

  • 2 tsp ground cinnamon

  • 1 ½ cup pistachios + a tbsp extra for decorating

  • 1 ½ cup walnuts

  • 1 ½ cup almonds

  • Zest half lemon

  • 1 tsp ground cardamom

  • ¼ tsp rose extract

  • ½ tsp salt

  • 1 ½ tsp orange blossom water

  • Syrup

  • 1 cup caster sugar

  • ¾ cup water

  • ¼ tsp rose essence

  • ½ tsp ground cardamom

  • 2 whole cinnamon sticks

  • 2 tsp lemon juice

  • ½ tsp orange blossom water

  • 1 tbsp honey


  • For the dough:

  • 1.

    In a jug or small bowl, combine the warm water, yeast and sugar. Stir gently and let it stand until foamy. Meanwhile, combine the butter and milk in a saucepan and heat on medium till butter is melted. Remove from heat and let it cool to 51.6°C.  While mixture is cooling, whisk together the 4 cups of flour, ½ cup of sugar, cinnamon and salt. Using a stand mixer, fitted with a dough hook, combine flour mixture and yeast mixture. Add milk mixture, vanilla extract and beaten eggs. Stir on low speed, then increase to medium until all ingredients are well incorporated. Add remaining 2 cups of flour, a little at a time, then mix. Turn out onto floured surface and knead well for a few minutes. Place dough in a large greased bowl and cover with cling wrap. Leave dough to prove in warm place for 1 hour.

  • For the filling for bread:

  • 1.

    Toast all nuts in the oven on 140°C till golden and crunchy, approximately 15 minutes. Mix sugar and cinnamon and place aside. In a food processor, pulse nuts, salt, ½ tsp cardamom, lemon zest, rose extract and process together to form a chunky paste- it should be crunchy and colour of pistachios should be seen.

  • For the syrup:

  • 1.

    Using a saucepan, dissolve sugar in water on medium heat with cinnamon sticks and once mixture starts bubbling, reduce heat and add all other ingredients. Let it simmer on low heat till syrup forms, approximately 10 minutes. Keep aside for pouring over baked bread.

  • To assemble:

  • 1.

    Once the dough has risen after approximately 60 minutes, turn out onto well-floured surface and divide into 2 pieces. Roll each piece out into large rectangle. For each rectangle, brush on melted butter, sprinkle cinnamon sugar and spread nut mixture all over the rolled out dough. Starting from one end, roll up like a swiss roll by pulling dough gently and tightly. Repeat for second roll. Place rolls onto lined and greased large flat baking pan. Using very sharp scissors, cut down into roll but stop almost at the bottom, starting from left to right. As you cut a piece, turn over and form a leaf shape. The loaf will form a gorgeous array of leaves. Do not egg wash it. Leave to rise for 30 minutes in a warm place, then bake on 180°C for approximately 45 minutes or until bread sounds hollow when tapped. Remove from oven and pour over warm sugar syrup. Sprinkle with pistachio slices.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 345kj
  • Fat Total 16g
  • Saturated Fat 7g
  • Protein 6g
  • Carbohydrate 45g
  • Sugar 22g
  • Sodium 167mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department. 

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