Traditional Baklava


750g Antoniou Fillo Pastry (2 375g packets)                          

2 cups chopped almonds or walnuts

500g unsalted butter                     

1/2 cup sugar

cinnamon & cloves to taste



2 cups water                     

2 cups sugar

1/2 cup honey                  

1 teaspoon lemon juice

a few pieces lemon rind                               

cinnamon stick


Melt butter and lightly grease 25 x 43 cm baking tray.

With a knife, trim the fillo pastry to the size of baking tray and keep trimmings.

Lay one packet of pastry into the baking tray, brushing with butter after every second or third sheet of pastry.

In a bowl, combine chopped nuts, sugar, cinnamon, and cloves to taste. Sprinkle evenly over the fillo pastry in the baking tray and press down to compress. Sprinkle with a little water to help the nut mixture stick together.

Place the trimmed pieces of pastry from both packets in a food procesor until chopped and place on top of the nut mixture.

Take the second packet of fillo and lay straight into the tray, pressing down to compact.

With a sharp knife, cut into small diamond or square shapes, making sure to cut right through to the base.

Slowly pour the remaining butter over the baklava allowing it to seep through the incisions. Sprinkle with a little water to prevent it from burning immediately.

Bake in a moderate oven for 30mins until the baklava begins to puff up and brown. Lower to 160 deg C for a further 75 mins, then reduce to 140 deg C for a further 45mins.

For the syrup

While the baklavacooks, combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens and allow to cool.

Remove the baklava from the oven and pour the cold syrup over the hot baklava. Let the baklava stand and cool for around 30 minutes before serving.

For more variations of baklava, check out our Baklava recipe collection