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Middle Eastern

Baklava

Wafer-thin filo layered with cinnamon-scented pistachios, baked until deep golden and drenched in lemony sugar syrup — the classic Ottoman pastry, made as a small tinful for one.

SnacksLunch & dinner8g+ fibre
70 min25 prep · 45 cookMedium1072 kcalper serving
Baklava

Method

  1. Make the syrup first so it has time to cool. Put 70 g of caster sugar, 60 ml of water and 1 tsp of honey in a small pan, stir over medium heat until the sugar dissolves, then simmer without stirring for 10 minutes until slightly syrupy. Take off the heat, stir in 1 tsp of lemon juice and leave to cool completely — cold syrup on hot pastry is what keeps baklava crisp.
  2. Heat the oven to 170C. Chop 70 g of pistachios by hand or pulse briefly in a food processor to a coarse rubble — not a powder — and toss with 0.25 tsp of ground cinnamon.
  3. Melt 20 g of unsalted butter gently and skim off any foam. Brush a small baking tin or loaf tin, about 12 x 15 cm, with a little of it.

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Per serving

1072kcal
20gprotein
138gcarbs
53gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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