Baklava (Filo Pastry with Pistachios and Honey Syrup)
Why this recipe works
- Crisp, flaky layers: Brushing each filo layer with butter helps the pastry bake into a light, brittle top with distinct flaky layers.
- Layered nut flavour: Pistachios, walnuts, cinnamon and butter create a rich filling with sweetness, warmth and deeper roasted notes.
- Sweet but not flat: Lemon zest and juice brighten the honey syrup, while rose water adds a floral finish without needing extra sweetness.
- Syrup-soaked finish: Pouring warm syrup over hot, pre-cut pastry helps it soak through evenly while keeping the upper layers crisp.
Get the most out of this recipe
Timing notes
- Let the syrup settle: Rest the baklava at room temperature for at least 20 minutes before serving so the syrup distributes through the layers.
- Serve at room temperature: The texture is best once the pastry has cooled and the syrup has thickened slightly around the nuts.
Texture tips
- Keep the filo covered: Cover unused filo with a slightly damp cloth while layering to stop it drying out and cracking.
- Pour the syrup slowly: Add the warm syrup gradually, especially along the cuts, so it absorbs evenly rather than pooling in one area.
- Cut before baking: Cutting the baklava before it goes into the oven gives cleaner portions and helps the butter reach the edges.
Ingredient notes
- Use a nut blend: Pistachios bring colour and sweetness, while walnuts add a deeper, slightly earthy flavour.
- Rose water adds fragrance: Rose water gives the syrup a delicate floral note; orange blossom water is a good alternative with a different aroma.
- Lemon keeps it balanced: Lemon juice and zest stop the honey syrup from tasting heavy and sharpen the overall finish.
Make-ahead tips
- Make ahead for serving: Baklava keeps well once cooled, making it useful for entertaining or preparing before a gathering.
- Store for crunch: Keep it in an airtight container at room temperature for the best crispness.
- Freeze carefully: Freeze pieces in a single layer until firm, then pack airtight and defrost uncovered at room temperature.
Equipment you'll need
Ingredients
Nut filling
Pastry
Honey lemon syrup
Instructions
- Heat the oven to 170°C (340°F). Using a chef’s knife, finely chop the pistachios and walnuts, then mix them in a bowl with 50 g caster sugar, the cinnamon and a pinch of salt.
- Melt the butter in a saucepan over low heat, then take it off the heat. Brush a baking dish lightly with a little of the melted butter.
- Lay a sheet of phyllo in the dish and brush lightly with butter, then repeat to make a base of about 8 layers. Keep the remaining phyllo covered with a clean, slightly damp cloth while you work so it does not dry out.
- Scatter over a thin, even layer of the nut mixture. Add 4 more buttered layers of phyllo, then repeat the nuts and phyllo layering until the nuts are used up, finishing with about 8 buttered layers on top.
- Using a sharp knife, cut the baklava into 12 pieces, cutting all the way through to the base. Brush the top generously with the remaining butter, including into the cuts.
- Bake for 45 to 55 minutes until deep golden and crisp. If it is colouring too quickly, reduce the oven to 160°C (320°F) for the final 10 minutes.
- While the baklava bakes, make the syrup: put the honey and 150 g caster sugar in a saucepan with 150 ml water. Use a microplane or fine grater to zest the lemon into the pan, then squeeze in the juice and simmer for 8 to 10 minutes until slightly thickened.
- Stir the rose water into the hot syrup, then take it off the heat. As soon as the baklava comes out of the oven, slowly pour the warm syrup evenly over the hot pastry, letting it soak in between the cuts.
- Leave the baklava at room temperature for at least 20 minutes before serving so the syrup settles and the layers stay crisp. Serve at room temperature.
Recipe notes
Tips
- For the cleanest pieces, cut the baklava before baking, then re-cut along the lines as soon as it comes out of the oven while the pastry is still hot and crisp.
- Pour the syrup slowly and evenly; the baklava should be hot and the syrup warm so it soaks through without turning soggy.
- If serving to vulnerable groups, use pasteurised honey or avoid honey, as it is not recommended for infants under 12 months.
Substitutions
- Replace Rose Water with 1 tsp orange-blossom-water for a different floral note.
- Replace Pistachios with almonds for a slightly sweeter, firmer nut layer.
Storage
- Refrigerate up to 5 days
- Store in an airtight container at room temperature for the best crunch. If you prefer to refrigerate, bring back to room temperature before serving. Freeze pieces in a single layer until firm, then pack airtight; defrost uncovered at room temperature so the pastry stays crisp.
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Recipe overview
- Servings: 12 pieces
- Yield: baklava
- Total time: 2h (40min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
-
Allergens:
Gluten Milk Pistachios Tree nuts Walnuts Wheat
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