No Ratings So Far
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20 pieces

I cannot get enough of Baklava. These baklava are not too sweet and have a very crisp pastry on top, which differentiates them from the baklava you buy in the supermarket. I find sometimes they are a bit too gooey and not crunchy enough. 


For the baklava:

  • 30 sheets filo pastry
  • 150 g butter
  • 200 g cashew nuts
  • 50 g pistachios
  • 1/2 tsp ground cinnamon
  • 100 g caster sugar
  • 2 Tbsp lemon juice
  • 80 g water
  • 100 g honey


  1. Preheat your oven to 150°C.

  2. Place the butter in the mixing bowl and melt 3 Min. / 50°C / Speed 2.

  3. Prepare a square or small rectangle cake tin by greasing it with some of the melted butter. Cut your filo pastry sheets in the right size to fit the tin you are using.
  4. Place the nuts and cinnamon in the mixing bowl and chop 8 Sec. / Speed 6.

  5. For the syrup, place the sugar, lemon juice, water and honey in a medium sized saucepan and heat until the sugar is dissolved. Bring to the boil and simmer for 4 minutes without stirring. Set aside to cool completely.

  6. Now it is time to assemble your baklava. Place a sheet of filo pastry in the baking tin, brush with melted butter and then add another sheet. Repeat until you have 10 pastry sheets in the tin. 

  7. Place a quarter of the nut mixture over the top. 

  8. Place another sheet of filo pastry on top of the nut mixture, then spread with melted butter. Repeat this with 3 more sheets of pastry. 

  9. Place another quarter of the nut mixture on top. Place another sheet of filo pastry on  top of the nut mixture, then spread with melted butter. Repeat this with 3 more sheets of pastry. Then repeat this entire step twice more until you have used up all the nut mixture. 

  10. Place 8-10 more pastry sheets on top, buttering them individually as before. Brush the top with the melted butter as well.

  11. Cut the pastry into thick strips and then cut it diagonally. Bake in the oven for 1 hour until golden brown. Remove from oven and immediately drizzle over the syrup. Leave to cool down in the tin for the next 4 hours. Enjoy!
Nutrition Facts
Amount Per Serving
Calories 243 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 192mg 8%
Potassium 117mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 9g
Protein 4g 8%
Vitamin A 4%
Vitamin C 0.9%
Calcium 1.2%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Course: Dessert, Snack
Cuisine: Mediterranean

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1 Comment

  1. Carol on August 6, 2017 at 10:47 am

    Thankyou for this recipe xo

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