Baklava in slices on board


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(8 ratings)

Prep: 40 mins Cook: 1 hr, 5 mins

More effort

makes 24-28 pieces

Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (28)

  • kcal224
  • fat12g
  • saturates4g
  • carbs24g
  • sugars13g
  • fibre2g
  • protein4g
  • salt0.3g
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  • 200g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g pistachios
  • 50g walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 50g pecans
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 x 270g pack filo pastry

For the syrup

  • 250g golden caster sugar
  • 50g honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp orange blossom water
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom (from 3 pods)


  1. Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.

  2. Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.

  3. Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.

  4. Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.

  5. When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it’s completely cold.

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Comments, questions and tips

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GemJan's picture
23rd May, 2020
Second time I've made this baklava and its so easy and really delicious. I used whatever nut mix I had and this time I used xylitol instead of sugar as I had a diabetic guest and it worked a treat!
Anthony Mehmet's picture
Anthony Mehmet
24th Sep, 2019
Good recipe for the filling and syrup and baking. But this is only half of a recipe . The aunthenticity of any recipe is for it to be complete. The real part that makes one a baker. Is to make your own pastry . You should Give instructions of how to make the filo pastry . One cannot say they made a recipe. If they have prepared every stage themselves.
14th Feb, 2018
This is delicious! I've made it 3 times and it's probably the best I've tasted (and that's saying something). I made it with Rose Water instead of Orange Blossom and it was really tasty.
Lauren Prior
12th Apr, 2019
Is the 200g of pistachios before or after they’re shelled? Thanks
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. The pistachios are shelled (and unsalted). You can buy them from the baking section in larger supermarkets.
5th Apr, 2019
Might be a silly question: how deep do I cut the baklava? Through the first layers of pastry, less than that? All the way through? Thanks!
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. It doesn't need to be exact but to the filling layer is fine.
7th Aug, 2018
How long will the baklava keep for and how would you suggest storing them?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. Keep them in a sealed container for up to 5 days.
12th Jul, 2020
Can replace syrup recipe with just golden syrup, honey and cinnamon
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