Go nuts for this sweet Middle Eastern dessert.

  • 20 mins preparation
  • 1 hr cooking
  • Makes 30
  • Print
Many Middle Eastern countries consider baklava their own traditional dessert. We're not sure where it was originally invented. We're just glad to experience the sweet flaky goodness.


  • 1 1/2 cup (200g) unsalted shelled pistachios
  • 2 cup (200g) walnut pieces
  • 1/4 cup (55g) caster sugar
  • 2 tablespoon fine semolina
  • 1 teaspoon ground cinnamon pinch ground cloves
  • 375 gram filo pastry
  • 310 gram butter, melted
  • 30 whole cloves
  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 1 cup (90g) honey
  • 1 tablespoon lemon juice
  • 1 cinnamon stick


  • 1
    Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan.
  • 2
    Process nuts, sugar, semolina, cinnamon and ground cloves until chopped finely; transfer to a medium bowl.
  • 3
    Brush 1 sheet of pastry with a little of the butter; top with 7 more sheets, brushing each well with butter. Fold pastry in half, place into pan. Sprinkle pastry with thin even layer of the nut mixture. Layer another 2 sheets of pastry, brushing each well with more butter. Fold pastry in half, place in pan; top with another layer of nut mixture. Repeat layering process until all nut mixture has been used.
  • 4
    Repeat layering and buttering with any remaining pastry sheets; brush the final layer with butter. Score the top lightly in a diamond pattern; press one whole clove in the centre of each piece.
  • 5
    Bake baklava about 50 minutes.
  • 6
    Meanwhile, make syrup: stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Discard cinnamon; cool syrup.
  • 7
    Pour syrup over hot baklava. Cool before cutting.


Baklava will keep in an airtight container for up to one week.

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