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    Greek Baklava

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    Greek Baklava

    Theodore's recipe reduces the amount of sugar and pastry, so the nutty, spicy flavour comes through more dramatically.

    • Preparation time: 35 minutes
    • Cooking time: 45 minutes to 60 minutes
    • Total time: 1 hour 20 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Makes: 24


    • Baklava
    • 400g walnuts, chopped
    • 100g caster sugar
    • 100g caster sugar
    • 2 tbsp ground cinnamon
    • 200g unsalted butter, melted
    • 600g filo pastry
    • 200g semolina
    • 24 cloves (optional)
    • Syrup
    • 150g clear honey
    • 1 lemon, zest and juice


    1. For the syrup, place 200ml water, the honey, sugar, and lemon juice and zest in a pan; heat till dissolved. Turn up the heat and boil until thick and syrupy. Cool and refrigerate.
    2. Mix together the walnuts, sugar and cinnamon. Brush a 30cm x 20cm baking tray at least 5cm deep with melted butter. Lay down a sheet of filo that has been cut to fit the tray, or use 2 overlapping sheets. Brush with butter, scatter with semolina and lay another sheet on top. Repeat until you have 6 layers. Scatter over ¼ of the nut mixture, then top with 3 sheets of pastry, treated as above. Repeat to make 4 nut layers. The top layer should have 11 sheets. Brush with butter. Set in the fridge for 6–7 minutes.
    3. Preheat the oven to 180°C, gas mark 4. Divide the baklava into squares 5cm wide, cutting half-way down. Pierce each square with a clove. Bake for 30 minutes. Turn the oven down to 140°C, gas mark 1 and continue baking for 25–30 minutes until golden.
    4. Once the baklava is cooked, finish cutting through. While still hot, pour the syrup into the cuts.

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