This recipe for greek baklava gives an ultra-sweet, rich dessert or tea-time snack. Due to its richness, you will be able to tolerate only a very small piece, thus making it an economical snack.

Apparently the Greeks and Turks still argue over which dishes were originally Greek and which Turkish. I always think of baklava as Greek.

Baklava recipe

Sweet Greek treat Baklava

A rich treat to round off a meal with panache.
5 from 4 votes
Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling time 6 hours 20 minutes
Total Time 7 hours 5 minutes
Course Dessert, Teatime Snacks
Cuisine South African
Servings 16
Calories 120 kcal


For the Syrup

  • ½ cup castor sugar superfine
  • 3 pieces of cinnamon sticks
  • 1 whole clove
  • 2 green cardamom pods crushed
  • 5 tbsp very strong brewed coffee

For the Filling

  • 50 grams blanched almonds chopped
  • 50 grams pistachio nuts chopped
  • 6 tbsp castor sugar superfine
  • 75 grams butter melted
  • 6 sheets filo pastry thawed if frozen


  • Preheat the oven to 180ºC (350°F).
  • Add the Almonds, Pistachio nuts, and sugar to a small bowl and mix well.
  • Stir to coat the nuts in sugar.
  • Brush a shallow baking pan with a little melted butter.
  • Using the tin as a guide, cut six sheets of filo pastry with a very sharp knife so it will fit in the tin precisely.
  • Cut through all the sheets at once.
  • Lay a sheet of pastry in the tin and brush with melted butter.
  • Lay the second sheet of pastry in the tin and brush with melted butter.
  • Add the third sheet, brushing it with melted butter.
  • Sprinkle half of the nut mixture over the pastry, making sure it is covered evenly.
  • Layer three more sheets of pastry on top of the nut mixture, brushing every layer of pastry with melted butter as you go.
  • Spread the remaining nut mixture over the pastry, even it out over the surface.
  • Adding all the remaining sheets of pastry brushing them with melted butter as you go.
  • Smoothly press down around all the edges to seal properly.
  • Before placing the Baklava in the preheated oven, use a very sharp knife and mark the top of the pastry into diamond shapes.
  • Bake for 20 - 25 minutes until golden brown, all crisp over.

Making the Syrup

  • Put the sugar, spices, and coffee in a small pan and heat gently until the sugar has dissolved properly.
  • Be careful to not overcook the sugar as there is a high proportion of it to the liquid.
  • Cover up for 20 minutes, giving the spices time to flavour the syrup.

Return to pastry

  • Take the baklava out of the oven, reheat the syrup on low heat then strain it evenly over the pastry, leaving it to cool in the tin.
  • Set aside for 6 hours or overnight to allow the flavours to mix well.
  • Serve the baklava cut into diamond shapes following the lines prior to baking.


Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 10mgSodium: 69mgPotassium: 66mgFiber: 1gSugar: 7gVitamin A: 130IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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