Dessert

Nutty Baklava Recipe

Name: Nutty Baklava Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 200g pistachios; 50g walnuts; 50g pecans; 3 tbsp honey; Pinch of salt; 200g butter, plus extra for greasing; 2 x 270g packs filo pastry; 250g golden caster sugar; 50g honey; 2 tsp orange blossom water; 200ml water; ½ tsp ground cinnamon; ¼ tsp ground cardamom (from 3 pods)

ByEthan Lark November 3, 2025November 3, 2025

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Introduction

Baklava is a rich, sweet pastry layered with nuts and honey, offering a delightful combination of flaky texture and luscious syrup. This nutty baklava recipe blends pistachios, walnuts, and pecans for a flavorful twist on a classic Middle Eastern treat.

The image shows several pieces of baklava arranged on wax paper over a white marbled surface. Each baklava piece has multiple thin, golden brown layers of flaky pastry on top, with a richly textured, dark nut filling visible between the layers. The nuts appear finely chopped and densely packed, giving the filling a coarse, crunchy look. The top layers of the pastry are shiny with syrup, creating a slightly glossy finish. In the background, there is a clear glass with green mint leaves and a light-colored drink. The scene is well-lit, highlighting the crispness of the pastry and the detailed texture of the nut filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g butter, plus extra for greasing
200g pistachios
50g walnuts
50g pecans
3 tbsp honey
2 x 270g packs filo pastry
250g golden caster sugar
50g honey
2 tsp orange blossom water
½ tsp ground cinnamon
¼ tsp ground cardamom (from 3 pods)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Grease a 21cm x 21cm square cake tin with butter.
Step 2: Chop the pistachios, walnuts, and pecans into small pieces using a food processor, being careful not to turn them into a paste. Transfer to a bowl, stir in 3 tablespoons honey and a pinch of salt, then set aside.
Step 3: Melt the butter over low heat. Cut one pack of filo pastry sheets in half to fit the tin. Place one sheet in the tin and brush with melted butter. Repeat layering sheets and butter until the first pack is used.
Step 4: Spread the honey and nut mixture evenly over the layered pastry. Press it down gently with the back of a spoon.
Step 5: Cut the second pack of filo sheets in half and continue layering and brushing with butter over the nut mixture until all sheets are used. Pour any remaining butter over the top.
Step 6: Using a sharp knife, cut deep lines into the pastry to form squares or diamond shapes. Bake in the oven for 20 minutes.
Step 7: Reduce oven temperature to 150°C (130°C fan)/gas mark 2 and bake for another 45 minutes until golden and crisp.
Step 8: While baking, combine golden caster sugar, 50g honey, orange blossom water, cinnamon, cardamom, and 200ml water in a saucepan. Heat gently until sugar dissolves, then boil for 8-10 minutes until syrup thickens to runny honey consistency.
Step 9: Remove baklava from the oven and pour the warm syrup evenly over the top, allowing it to soak into the cuts. Let it cool completely before serving.

Tips & Variations

Try using only one type of nut—pistachios, walnuts, or pecans—for a different flavor; just make sure to use 300g total.

Storage

Store baklava in an airtight container at room temperature for up to 5 days. It retains its crispness best this way. Avoid refrigeration, which can soften the pastry. To refresh, warm individual pieces slightly in a low oven before serving.

How to Serve

The image shows several pieces of baklava arranged closely on a sheet of parchment paper over a white marbled surface. Each piece reveals multiple thin golden layers of flaky pastry on top, with a dense middle layer filled with finely chopped nuts in deep brown and green tones, and another thin, oily pastry layer at the bottom. The top layers have a shiny, crisp texture, while the nuts look moist and sticky with syrup. A glass with a green drink and fresh herbs is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baklava ahead of time?

Yes, you can assemble the baklava and keep it covered in the fridge for up to 24 hours before baking. Add the syrup right after baking and cooling.

What can I substitute for orange blossom water?

If you don’t have orange blossom water, you can omit it or substitute with a teaspoon of rose water or a little vanilla extract for a different but pleasant aroma.