Try this delicious Middle Eastern dessert in a fun, new way. 


  • 80g butter, melted

  • 9 sheets filo pastry

  • Syrup

  • 1/2 cup water

  • 1/2 cup CSR Caster Sugar

  • 1/2 cup honey

  • 2 tbsp lemon juice

  • 1 cinnamon stick

  • Filling

  • 1 1/2 cups walnuts

  • 1/2 cup blanched almonds

  • 1/4  cup shelled pistachios

  • 1/3 cup CSR Caster Sugar

  • 1/4 tsp cinnamon

  • 1/3 tsp allspice


  • 1.

    Pre-heat oven to 160C fan-forced. Brush 18 x 1/3 cup capacity muffin pans with some of the melted butter.

  • 2.

    For the syrup, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 15 mins until thickened and syrupy. Remove cinnamon stick and cool.

  • 3.

    For the filling; place the nuts in the bowl of a food processor. Pulse until a coarse crumb is achieved, remove to a bowl and stir through the sugar and spices.

  • 4.

    Lay one sheet of the pastry onto benchtop and brush with melted butter. Place another sheet of pastry on top, continuing this process until you have six layers. Using a 9cm round cutter, cut out 12 rounds and press into prepared pans. Spoon in a heaped tbsp of nut mixture, pressing down slightly.

  • 5.

    Repeat butter and layering process for remaining 3 sheets of pastry. Cut in half and place on top of each other with a layer of butter in between so you have 6 layers of pastry. Cut a further six rounds of pastry to line muffin pans. Bake for 30 mins until pastry is golden.

  • 6.

    Remove baklava from oven and spoon a tablespoon of syrup over each tart. Allowing to cool in the tray.

Nutritional information

Nutritional analysis per serving (18 servings)

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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