Dessert Recipes > Baklava

This recipe is part of the July 2008 Recipes Menu

Starter - Tzatziki
Main Course - Greek Salad
Dessert - Baklava

How to make baklava:
This famous Greek sweetmeat is relatively easy to make but delivers a different and tasty dessert.


8oz unsalted melted butter
1lb walnuts, finely chopped
8oz blanched almonds, finely chopped
2oz sugar
2tsp cinnamon
1lb filo pastry

for syrup:

7oz sugar
12oz honey
16floz water
juice 1 lemon
tiny piece lemon peel
(see measure conversions for more information)


- Mix together the nuts, cinnamon and sugar.
- Brush a square baking tin with a little melted butter.
- Cover the base of the tin with 10 sheets of pastry, each sheet brushed with butter.
- Sprinkle some nut mixture over the pastry.
- Butter 2 sheets of pastry and place on top.
- Repeat this process until all the pastry and nuts are used up.
- Make between 15-20 layers, finishing with a pastry layer.
- Brush the top with any left over melted butter.
- Bake at 160 degrees C. for about 1 hour.
- If the baklava begins to brown too quickly cover with foil.
- While the baklava is cooking make the syrup.
- Combine all syrup ingredients in a saucepan.
- Heat to dissolve the sugar.
- Bring to the boil.
- Boil for 10 minutes.
- Remove from heat.
- Strain.
- When the baklava is cooked pour half of the syrup onto the hot baklava.
- Allow to stand for 30 minutes.
- Pour over the rest of the syrup.
- Leave in the fridge overnight before cutting.