Description
This Nutty Baklava recipe features layers of crisp, buttery filo pastry filled with a sweet, sticky nut mixture of pistachios, walnuts, and pecans, enhanced with honey and aromatic spices. Baked to golden perfection and soaked in a fragrant orange blossom and honey syrup, this dessert offers a delectable balance of crunchy textures and rich sweetness perfect for special occasions or indulgent treats.
Ingredients
Scale
Nut Filling
- 200g pistachios
- 50g walnuts
- 50g pecans
- 3 tbsp honey
- Pinch of salt
Pastry and Butter
- 200g butter, plus extra for greasing
- 2 x 270g packs filo pastry
Syrup
- 250g golden caster sugar
- 50g honey
- 2 tsp orange blossom water
- 200ml water
Spices
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (from 3 pods)
Instructions
- Prepare the nut filling: Chop the pistachios, walnuts, and pecans into small pieces using a food processor, being careful not to turn them into a paste. Transfer the chopped nuts to a bowl, stir in 3 tablespoons of honey and a pinch of salt. Set the mixture aside to allow the flavors to meld.
- Preheat oven and grease tin: Heat your oven to 180°C (160°C fan) or gas mark 4. Grease a 21cm by 21cm square cake tin generously with butter to prevent sticking.
- Melt the butter: In a pan over low heat, melt 200g of butter completely. This will be used to brush the filo layers.
- Layer the first pack of filo: Cut the first pack of filo pastry sheets in half so each piece fits into your cake tin. Place one sheet into the tin and brush it thoroughly with melted butter. Repeat this layering with each sheet, brushing butter between layers until the entire first pack is used up.
- Add the nut mixture: Evenly spread the honey and nut filling over the layered filo in the tin. Press it down gently with the back of a spoon to create an even layer.
- Layer the second pack of filo: Cut the second pack of filo in half as before. Continue layering the filo sheets over the nut mixture, brushing each sheet with melted butter. Once finished, pour any remaining butter evenly over the top layer.
- Score the baklava: Using a sharp knife, carefully cut deep lines through the pastry to create squares or diamond shapes. This helps the syrup penetrate after baking.
- Bake at high temperature: Place the baklava in the oven and bake at 180°C (160°C fan) or gas mark 4 for 20 minutes until the top begins to brown.
- Reduce heat and bake further: Lower the oven temperature to 150°C (130°C fan) or gas mark 2 and bake the baklava for an additional 45 minutes until golden and crisp.
- Prepare the syrup: While the baklava bakes, combine golden caster sugar, 50g honey, orange blossom water, ground cinnamon, ground cardamom, and 200ml water in a saucepan. Heat gently until the sugar dissolves, then bring to a boil for 8–10 minutes, until the syrup thickens to a consistency similar to runny honey.
- Finish and serve: Remove the baklava from the oven and immediately pour the warm syrup evenly over the top, allowing it to seep into the cut lines. Let the baklava cool completely to let the syrup absorb fully before serving.
Notes
- Feel free to customize the nuts used in this recipe; just ensure the total nut weight is around 300g.
- Ensure the filo pastry stays covered with a damp cloth while working to prevent it from drying out.
- Cutting the baklava before baking helps the syrup soak evenly after baking.
- Allowing the baklava to cool completely is essential for the syrup to set properly, giving the dessert its signature sticky but crisp texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: baklava, nut baklava, honey baklava, filo pastry dessert, Middle Eastern dessert, pistachio baklava, walnut baklava, pecan dessert
