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How to Make Baklava at Home

How to Make Baklava at Home

Summary

Servings 18
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.

Ingredients

  • 2 tbsp Caster Sugar
  • 1 225 Gram Unsalted Butter melted
  • 1 tsp Cardamom ground
  • 18 Sheets Of Filo Pastry
  • 2.5 cups Walnuts And Pistachios chopped
  • For the Syrup
  • 1 tbsp Lemon Juice
  • 350 g Caster Sugar
  • 2 tbsp Orange Blossom Water
  • 1/2 cup Water

Nutrition Information

Qty per
139g serve
Qty per
100g
Energy 479.73786738351kcalcal 344.59343402728kcalcal
Protein 10.35435483871gg 7.4374839544522gg
Fat (total) 14.032275985663gg 10.079317264427gg
 - saturated 11.842562724014gg 8.5064566176705gg
Carbohydrate 80.446254480287gg 57.784162916274gg
 - sugars 22.577670250896gg 16.217433421557gg
Dietary Fibre 6.3131182795699gg 4.5346829076519gg
Sodium 463.76064516129mgmg 333.11707110892mgmg

Nutritional information does not include the following ingredients: Lemon juice

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Baklava is a sweet Greek/Turkish delicacy that will leave you wanting more!


Baklava | Stay At Home Mum

Method

  1. Preheat your oven to 180C.

  2. Prepare a large baking tray by greasing it with butter.

  3. Lay out 10 filo sheets onto the baking tray, putting a thin layer of melted butter between each one.

  4. Mix the sugar, cardamom, and nuts in a bowl and spread it evenly over the top filo layer.

  5. Cover the nut mixture with the remaining 10 sheets of filo, brushing butter in between each one.

  6. Cut a shallow criss-cross pattern into the top sheets with a knife.

  7. Bake for about 20 minutes, then reduce the temperature to 150C and bake for another 30 minutes, until the pastry is golden, but not burnt.

  8. Remove from the oven and let it cool.

  9. To make the syrup, heat a small saucepan and add the lemon juice, water, orange blossom water, and sugar over medium heat.

  10. When the sugar melts, in about 20 minutes, pour the hot syrup into the slits on the baklava.

Recipe Hints and Tips:

  • Baklava is not suitable to freeze. Best served warm on the day you make it.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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