Honey Baklava Recipe

Crisp layers of golden filo, crushed nuts and cinnamon, drenched in fragrant honey syrup — baklava is the Mediterranean celebration dessert that rewards patience with every flaky bite.

Prep time

30 mins

Cook time

40 mins

Total time

70 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g filo pastry, thawed
• 300 g mixed walnuts and pistachios, finely chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 200 g unsalted butter, melted
• 200 g honey
• 150 g sugar
• 120 ml water
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 1 strip of lemon peel
• Pinch of salt

Instructions

1. Heat the oven to 175°C (350°F). Mix the nuts with the ground cinnamon and cloves.
2. Brush a baking dish with butter. Layer 10 sheets of filo, brushing each with butter, then scatter a third of the nut mixture.
3. Repeat with 8 more buttered sheets and another third of nuts, then again, finishing with 10 buttered filo sheets on top.
4. Trim the edges and cut the baklava into diamonds or squares, cutting all the way through.
5. Bake for 40 to 45 minutes until deep golden and crisp.
6. Meanwhile, simmer the honey, sugar, water, lemon juice, cinnamon stick, lemon peel and salt for 10 minutes.
7. Pour the hot syrup slowly over the hot baklava, listening for the sizzle. Cool for at least 4 hours before serving.

Pro tips

• Keep the filo covered with a damp cloth while you work, or it dries and cracks.
• Cut before baking; cutting afterwards shatters the crisp layers.
• Hot syrup over hot baklava gives the classic sizzle and the best soak.

Frequently asked questions