The Great Australian Bake Off

Are you on island time?


  • Filo pastry (Makes 80 sheets of filo)

  • 1.250kg cake and pastry flour

  • 100ml olive oil

  • 2 tsp table salt

  • 40ml white wine vinegar

  • 750ml warm water

  • 1.2kg cornflour

  • 600g unsalted butter, melted

  • Filling

  • 6 cups (880g) raw cashews

  • 6 cups (640g) raw walnuts

  • 2 cups (450g) caster sugar

  • 4 tsp ground cardamom

  • 2 tsp ground cinnamon

  • 1 tsp ground allspice

  • Syrup

  • 8 cups (900g) caster sugar

  • 1lt water

  • 4 cups honey

  • 12 whole cloves

  • 2 whole lemons

  • 2 tsp ground cardamom

  • 250g light brown sugar, for decoration


  • 1.

    For the filo dough, place all the flour in a bowl and make a well. Pour in the water, oil, salt, and vinegar. Mix together then turn out onto a floured surface and knead for 8-10mins or until smooth. Divide into 4 equal parts weighing approx. 520g ea. cover in cling wrap and let rest for ½ hour to 1 hour.

  • 2.

    For the filling, in a food processor, chop cashews, and walnuts till med/fine. Place in a large bowl. Next in the food processor, add the sugar, cardamom, cinnamon, and all spice. Mix until blended and add to the bowl with cashews and walnuts. Stir all together and set aside.

  • 3.

    For the syrup, cut the lemons in half. In a large saucepan add all of the ingredients and simmer together for 10-15mins. Remove from heat and let it rest till ready to use.

  • 4.

    To assemble per tray (24), make the dough and let it rest for a min of ½ hour. Once rested, working one portion at a time divide into 20 small even pieces weighing 25g each. Place small pieces on a board or baking tray and cover with a damp tea towel while working one at a time, cover the bench in cornflour then generously dust the piece with cornflour and continue to dust while rolling into a 30 x 10 rectangular strip. Move the very thin sheet to the side and cover with a cling film. Continue to roll each piece ensuring there is a generous amount of cornflour in between each layer. When done with all 20 strips stacked on top of each other, start to roll as one whole piece stopping frequently to make sure the pieces are not sticking together. Roll into a 34 x 24cm rectangle. Edges can be trimmed to make sure it fits in the pan. Once all rolled out take 8 sheets and place one at a time into a buttered tin lined with baking paper. Brush each layer with melted butter before putting next layer on until you reach 8 sheets. Once you have all 8 sheets on the bottom sprinkle a layer of the nut filling (165g). Then repeat with 4 more layers of sheets making sure they are all brushed with butter in-between. repeat this 2 more times finishing with a layer of 4 sheets on the surface. Cut into 12 even squares and then cut each square into half diagonally to make 2 triangles for a total of 24 triangles per tray. Bake in a 180°C oven for 40-45mins. Once cooked pour 2 cups of syrup onto the hot baklava making sure to get into the cut lines. Let it soak while cooling off.  Do not cover. Repeat process with 3 other pans. Stack in the shape of a palm tree.


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

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