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Square shot of Baklava

Baklava Recipe

Serves 20

4.5 from 4 votes
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: Mediterranean



  • 1 cup unsalted butter (see notes)
  • 3 cups walnuts
  • 1 tsp cinnamon
  • 1 cup water
  • 1 1/2 cups granulated sugar
  • 1 tsp salt
  • 1 lemon, juiced
  • 1/4 cup honey
  • 1 orange, zested
  • 375 g filo pastry
  • 1/2 cup crushed pistachios



  • Preheat your oven 180C / 320F. For this recipe you’ll need a baking dish rough the size of the filo pastry sheets you’ll be using, but it must be 2 inches in height.
  • Add nuts and cinnamon into a food processor and blitz until it reaches small chunks. You can also do this by hand using a large knife.


  • Add the water, sugar, salt, lemon, honey and orange zest into a medium sized mixing bowl. Stir until sugar dissolves then allow to gently simmer for 3-4 minutes. Take off the heat and allow to cool completely.

How to layer it

  • Brush your baking tray with butter and layout the first layer of filo pastry. Brush with butter and then add your next layer of filo pastry. Repeat this another 3 times, leaving you with 5 layers of filo pastry. Add one fifth of the walnut mixture. Spread around evenly. Repeat this process another 4 times. 5 layers of pastry, brushed with bitter followed by walnuts. Lastly, finish with 5 final layers of filo pastry. On the 5th and final layer of filo, make sure it lines up on two side with the baking dish. Cut the excess pastry from the other two sides. Then cut the baklava into four long strips and then cut into diamond shapes by cutting diagonal. Brush with butter and bake for 60 minutes or until golden.
  • Once baked pour the syrup on top of the hot baklava and allow it to soak in and cool completely to room temperature. Once cooled, sprinkle each piece with a little crushed pistachios. Slice and serve.


Baklava can be stored in an airtight container for up to two weeks in the fridge.
Melt the butter gently making sure it doesn’t burn or caramelize. Once it’s melted, Allow it cool down without solidifying. If it does set, just gently melt again.
You can use either walnuts or pistachios in this recipe. Pistachios can be expensive in some countries. Personally, I think walnuts are softer and soak in the syrup nicely.
Filo Pastry
Filo pastry is a really thin pastry, which when baked goes crispy and golden. It also dries out quickly so make sure you work fast and cover it with a towel when you’re not using it.


Calories : 231kcal
Carbonhydrates: 28g
Protein: 4g
Fat: 13g
Saturated Fat: 1g
Polyunsaturated Fat: 8g
Monounsaturated Fat : 2g
Sodium: 208mg
Potassium : 101mg
Fiber: 2g
Sugar : 16g
Vitamin A: 8IU
Vitamin C: 4mg
Calcium: 23mg
Iron: 1mg
Nutrition Disclosure