We are always inspired by the wonderful ways that creative pastry chefs use our family’s pastry to create so many delicious things! We’re stepping into the kitchen with Khalil from Ibrahim Pastry in Sydney, Australia to make ‘Kool Wa Shkor’, which translates to ‘Eat and be thankful’, a delicious version of Baklava. Watch along as Khalil shares his tips for making the perfect Baklava.

94 year old John makes a delicious traditional Greek Baklava using Fillo Pastry, walnuts and a sweet lemon and honey sugar syrup. His meticulous attention to detail is incredible, making this one of the most beautiful Baklava recipes we have ever seen.

This delicious version of rolled baklava is made using sesame seeds, tahini and walnuts. The Fillo Pastry is layered and rolled into a log, then cut into individual bite sized pieces of baklava.

Individual Baklava Apple Pies are a wonderful individual dessert size pie. They come together by lining layers of Fillo Pastry into the holes of a muffin tin. It’s a great technique to use when you want to create an individual pie serving, and can be used to make both sweet pies and savoury pies. We’ve filled these pies with spiced apples, almonds and walnuts, and topped them with a honey and cinnamon syrup.