Makes a 10″x10″ pan


250g Butter

20 sheets Filo Pastry

300g Crushed Pistachio/Walnut


250g Fine Sugar

150g Water

2 tsp Lemon Juice

Baklava by


1. Prepare clarified butter by melting 250g butter and removing the milk solids.

2. Brush but a long stick, (I used a cooking chopstick) roll the pastry up and set aside.

3. Brush the second sheet with butter only and no nuts. Placed the roll onto the second sheet and roll it up.

4. Crimp the pastry and slide it onto a greased 10″x10″ pan. Repeat process until you completed all 10 rolls.

5. Spread the top with clarified butter and bake at 180°C for 45 mins. Bake with top bottom heat, no fan in the middle rack.

6. In a saucepan, combine sugar, water and lemon juice as well as any aromatics like clove, rose water or orange blossom. I left mine plain. Cook until slightly thickened. Set aside and reheat just before baklava is ready.

7. Once out of the oven, pour hot syrup over the baklava and leave to set before digging in.

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