• 250g walnuts

  • 125g almonds

  • ½ cup castor sugar

  • 2 teaspoons cinnamon

  • 1/2 teaspoon ground cloves

  • 8-10 sheets fillo pastry (approximately ½ x 375g packet)

  • 125g butter, melted

  • Sugar Syrup

  • 1 cup sugar

  • 1 cup water

  • 1 tablespoon honey

  • grated rind of 1 lemon

  • 4 cloves


  • 1.

    Blend walnuts and almonds in a food processor until finely chopped and combine with sugar, cinnamon and ground cloves.

  • 2.

    Brush a sheet of pastry with butter, spoon 1/3 cup walnut mixture along the length of the pastry and roll up tightly into a long, thin roll.

  • 3.

    Place onto a baking tray and brush with melted butter. Repeat with remaining walnuts and pastry. Bake at 200°C for 10-15 minutes or until golden brown.

  • 4.

    Remove from oven, pour syrup evenly over trays of baklava rolls and stand for 10 minutes. Gently turn rolls over and stand in syrup until cool.

  • 5.

    Cut diagonally into fingers and arrange on serving platters.

  • Sugar Syrup:

  • 1.

    Heat all ingredients together in a saucepan, stirring until sugar dissolves, then simmer for 10 minutes without stirring.

  • 2.

    Use as required.


Note: Baklava fingers may be made in advance and kept for up to 2 weeks in an airtight container.

For more information and recipes from this series, click on the following link

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