Try our sweet baklava recipe and check out our savoury spiced baklava here.
Ingredients
FILLING
- walnuts 50g, finely chopped
- almonds 50g, finely chopped
- pistachios 150g, finely chopped
- ground almonds 50g
- ground cinnamon 1 tsp
- ground cardamom 1 tsp
- unsalted butter 100g melted, plus extra for the tin
- filo sheets 2 x 270g packs, trimmed to fit the tin
SYRUP
- unsalted butter 70g
- soft light brown sugar 100g
- runny honey 200ml
- lemon 1, zested and 1/2 juiced
- sea salt flakes 1 tsp, plus extra to serve
- orange 1, zested and juiced
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. To make the syrup, melt the butter and sugar in a pan and simmer until the sugar has dissolved. Add the honey and simmer for a few more minutes. Pour in 250ml of water, the lemon juice and zest, salt and the orange juice and zest. Simmer for 15-20 minutes or until the syrup has thickened slightly.
-
Step 2
Add all the chopped nuts, ground almonds, cinnamon, cardamom and 50g of the melted butter to a bowl and mix.
-
Step 3
To assemble the baklava, brush a 20cm x 30cm deep baking dish with melted butter. Brush 4 of the filo sheets with melted butter then layer up in the bottom of the dish. Add 1/3 of the filling mix, top with another 4 sheets of buttered filo and add another 1/3 of the mix. Top with another 4 buttered sheets, then the remaining mixture and finish with a final layer of 4 buttered sheets.
-
Step 4
Using a sharp knife, gently cut a classic criss-cross baklava pattern into the pastry all the way through to the bottom layer. Bake for 40-45 minutes or until the baklava is deep golden and crisp. Remove the baklava from the oven and drizzle over the salted honey syrup, then put back in the oven for a further 5 minutes to crisp up. Top with extra sea salt and leave to cool before serving.
Nutritional Information
- Kcals 285
- Fat 15.7g
- Saturates 5.3g
- Carbs 29.3g
- Sugars 13.8g
- Fibre 2g
- Protein 5.6g
- Salt 0.7g
