Baklavas are delicious layers of spicy nuts and crisp filo pasty coated in a sweet honey syrup.
  • 75 gram (3 ounce) unsalted butter, melted

  • 12 sheets filo pastry

  • 175 gram (6 ounce) soft dark brown sugar

  • 225 gram (8 ounce) chopped mixed nuts

  • 1 teaspoon Cinnamon Ground

  • 2 tablespoons clear honey

  • 1 Cinnamon Sticks

  • 6 Whole Cloves

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Cinnamon Sticks

Product Information

£ 1.70/unit,13g
Schwartz product packaging

Product Information

£ 2.85/unit,22g


  • 1 Line a greased 20.5 x 28cm (8 x 11") Swiss roll tin with 4 layers of buttered filo pastry.
  • 2 Combine 125g (5oz) of brown sugar with the nuts and Cinnamon. Sprinkle half the mixture over the pastry and cover with a further 4 sheets of buttered filo pastry. Sprinkle over the remaining sugar and nut mixture. Cover with the remaining 4 sheets of buttered filo pastry.
  • 3 Trim the edges, score into rectangles and bake for 30 minutes or until golden brown.
  • 4 Place the remaining sugar in a saucepan with the honey, Cinnamon Stick and Cloves. Add 150ml (¼ pint) water, bring to the boil and simmer for 10 minutes. Remove the spices and pour over the warm Baklavas.
  • 5 Allow to cool before cutting into pieces. Serve warm or cold, with cream if desired.
  • 6 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.