Almond and pistachio baklava Recipe

Layers of filo pastry, almonds and pistachio drizzled with a honey and orangle flower water syrup.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Whole almonds : 250 g
  • Blanched pistachio(s) : 50 g
  • Walnut kernel(s) : 200 g
  • Orange flower water : 2 ml
  • Caster sugar : 100 g
  • Unsalted butter : 100 g
  • Filo pastry sheet(s) : 6 whole
  • To serve
  • Honey : 100 g
  • Ground cinnamon : 3 g
  • Whole almonds : 50 g


  • ETAPE 1

    Preheat the oven to 180°C. Spread the almonds, walnuts and pistachio nuts on to a baking sheet, transfer to the oven and cook for 6 minutes until golden brown.

  • ETAPE 2

    Place the nuts, sugar and orange flower water in a blender and blitz to coarse consistency. Melt the butter over a medium heat. Add the melted butter and cinnamon to the mixture.

  • ETAPE 3

    Cut the fill pastry sheets into equal sized pieces. Place one sheet of pastry on to a lined baking tray, brush with melted butter. Repeat two more times to give a layer of pastry 3 sheets thick. Next, spread the nut mixture over the pastry. Top with another two sheets of pastry then another layer of nuts, repeat once more to give 3 layers of nut mixture. Top with 3 layers of pastry.

  • ETAPE 4

    Transfer to the oven and bake for 15 minutes. Remove from the oven and allow to rest in the fridge.

  • ETAPE 5

    Cut the baklava into small rectangle or diamond shapes. Top each piece of baklava with a whole pistachio or almond.

  • ETAPE 6

    Heat the honey with a few drops of orange flower water. Once warm, pour the honey over the baklava and allow to soak in.

  • ETAPE 7

    Serve the baklava cold.

Chef's tip

«Once cooked, allow this recipe for at least 3 hours - this will ensure that it is well set.»

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