Honey Pistachio Baklava
Tissue-thin filo layered with crushed pistachios and walnuts, baked until golden, then soaked in a fragrant honey-rose water syrup while still hot.
🛒 Ingredients
- 500g filo pastry
- 200g pistachios, coarsely ground
- 200g walnuts, coarsely ground
- 200g unsalted butter, melted
- 1 tsp ground cinnamon
- 300g honey
- 200g caster sugar
- 200ml water
- 1 tbsp rose water
- 1 tsp lemon juice
👨🍳 Method
- 1
Mix ground pistachios and walnuts with cinnamon.
- 2
Butter a 30x20cm baking dish. Layer 8 filo sheets, brushing each with melted butter.
- 3
Spread nut mixture evenly.
- 4
Layer remaining filo sheets on top, buttering each.
- 5
Using a sharp knife, cut into diamond shapes all the way through.
- 6
Pour remaining butter evenly over the top.
- 7
Bake at 180°C for 35-40 minutes until deep golden.
- 8
While baking, simmer honey, sugar, and water 10 minutes. Add rose water and lemon.
- 9
Pour cold syrup over hot baklava immediately from the oven. Leave to absorb overnight.
💡 Chef's Tips
- →Hot baklava + cold syrup = crispy. Cold baklava + hot syrup = soggy.
- →Cut the baklava before baking — it's impossible to cut cleanly after.
- →It must sit overnight to absorb the syrup fully — patience is rewarded.
More Dessert Recipes
Matcha Tiramisu
A Japanese-Italian love story. Ladyfingers soaked in ceremonial matcha, layered with cloud-like mascarpone cream and dusted with bitter matcha snow.
Classic Crème Brûlée
Trembling vanilla custard baked in a bain-marie, chilled until set, then finished with a glassy burnt sugar top that cracks like fine porcelain.
Molten Chocolate Lava Cake
A barely-set dark chocolate cake with a warm, liquid chocolate center that flows like lava. Served with vanilla ice cream for hot-cold perfection.