- (1200g) 36 Sheets Filo Pastry
- 500g WalnutsEnsure that the Walnuts are crushed into pieces
- 200g Melted Butter
- 1 Tsp Ground Cinnamon
- 220g Sugar
- 220ml Water
- 165g Honey
Honey Baklava is made with fresh honey straight out of the hive in Albania. All Albanian desserts are covered in a sweet sauce, normally a sugar syrup which could be used instead of honey if you wish. Desserts are served cold, with syrps soaked in and normally two pieces at a time too.
For this recipe, I use walnuts but why not try experimenting with different options such as pistachio or even fruits – I am working on a nice nut free Baklava made with fruits – and maybe a hint of coconut!
Filo Pastry will dry out very quick – ensure you keep the damp tea towel over the pastry as much as possible while making your Baklava.
Make the honey syrup
This syrup can cool while your Baklava is cooking. Add the honey, water and sugar into a saucepan and bring to a boil while continuously stirring. Once the sugar has melted, leave to boil on a medium heat for 5 minutes and then move to one side to cool.
Make the filling
Mix the ground walnuts and cinnamon together and set aside.
Prepare the pastry
Measure your filo pastry ready for the Baklava verses the size of baking tray being used - you will need a size that is about 30cm x 20cm and 6cm deep, cut the filo pastry to size and cover with a damp tea towel to keep the pastry moist.
Create the Baklava
Brush some melted butter onto the based a sides of the baking tray. Lay one sheet of filo pastry at a time buttering each one as you go, layer 8 sheets. Mix the ground walnuts and cinnamon together and sprinkle 1/4 over the pastry.
Layer 4 more sheets buttering each one as you go and then add another 1/4 of the nut mixture - repeat so you have 4 layers on the nut mixture. Layer the last 8 sheets of filo pastry - again, buttering as you go finishing the top layer of pastry with a coat of butter too.
You can cut the Baklava any way you desire, the traditional is diamonds. Cut 3 lines making 4 rows down the length of the tray. Then cut diagonally across to make diamonds.
Baking the Baklava
Place in the oven at 160 degrees and cook for 1 hour and 15 minutes. Check every 5 minutes after 1 hour to ensure cooked, leave slightly longer if required and take out when the pastry is golden and crispy.
Coat and Cool the Baklava
Pour the syrup over the Baklava straight away while it is still hot - you should here the sizzling. Leave to set for 4 hours - allowing the syrup to soak through the pastry before serving.