Baklava recipe
This Greek classic combines delicious flaky pastry filled with nuts, honey and a warm hint of cinnamon.
Key information
Preparation time: 30 minutes
Cooking time: 50 minutes
Serves: 36
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
500g chopped mixed nuts
1 tsp ground cinnamon
1 packet filo pastry
250g butter, melted
225g caster sugar
250ml water
125ml honey
1 tsp grated lemon zest
How to prepare baklava
- Preheat the oven to 180°C / gas mark 4. Butter a 23x33cm (9x13 in) baking dish.
- Toss together cinnamon and nuts. Unroll the filo and cut the whole stack in half to fit the dish. Cover the filo with a damp cloth while assembling the baklava, to keep it from drying out.
- Place two sheets of filo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of filo. Using a sharp knife, cut the baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
- Bake in the preheated oven for 50 minutes, until golden and crisp.
- While the baklava is baking, combine sugar and water in a small saucepan over a medium heat and bring to the boil. Stir in the honey and lemon zest, reduce heat and simmer for 20 minutes.
- Remove the baklava from the oven and immediately spoon the syrup over it. Let it cool completely before serving. Store uncovered.