Baklava

Name: Baklava
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 pack filo pastry, about 270g; 250g walnuts, finely chopped; 100g pistachios, finely chopped; 1 tsp ground cinnamon; 0.25 tsp ground cloves; 150g butter, melted; 200g caster sugar; 250ml water; 150g honey; 1 lemon, juice only

Layers of crisp butter filo with spiced walnuts and pistachios, soaked in lemon honey syrup.

Time1 hr 30 plus cooling
LevelMedium
Costabout £0.29 a head
Oven170°C (150°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

16 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1pack filo pastryabout 270g
250 gwalnutsfinely chopped
100 gpistachiosfinely chopped
1 tspground cinnamon
¼ tspground cloves
150 gbuttermelted
200 gcaster sugar
250 mlwater
150 ghoney
1lemonjuice only

Method

1
Heat the oven to 170°C (150°C fan). Mix the walnuts, pistachios, cinnamon and cloves.
2
Brush a 20 by 30cm tin with butter. Layer in 5 sheets of filo, brushing each with butter. Sprinkle over a third of the nut mix.
3
Add 3 more sheets, buttering each, then another third of nuts. Repeat, ending with the last 5 sheets of filo buttered generously on top.
4
Cut into diamonds right through to the bottom before baking. Bake for 45 minutes until deep golden.
45 min
5
Meanwhile, simmer the sugar, water, honey and lemon juice for 10 minutes until slightly syrupy. Let it cool.
10 min
6
Pour the cool syrup over the hot baklava. Leave for at least 4 hours, uncovered, so it soaks in.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.