Baklava epitomises the pleasures of Middle Eastern foods. It is
a Middle Eastern and Greek sweet pastry made with layers of filo
pastry filled with dried fruit, crushed nuts, spices and a sweet
12 sheets filo (30cm x18cm)
- 50g butter, melted
- 100g hazelnuts, roasted and chopped
- 25g sesame seeds, lightly toasted
- 1 tbsp Demerara sugar
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 200g dried apricots
- 150g Demerara sugar
- 1 tbsp runny honey
- 75ml orange juice
- 100ml water
- 1/2 cinnamon stick
- 3 cardamom pods
- 1 tbsp orange blossom water
- Pre-heat the oven to 190C/Gas5.
- Line a shallow rectangular cake tin measuring approx 30cm x18cm
with baking parchment.
- To make the nutty layer: mix the roasted hazelnuts, sesame seeds,
sugar and spices together and set aside.
- To make the apricot layer: cover the apricots with water, bring to the
boil and simmer until soft, puree to a thick consistency.
To layer the baklava:
- Brush each and every sheet of filo well with
- Line the tin with 3 sheets of filo, one on top of
- Now add a nut layer topped with 2 sheets of filo, then
an apricot layer, then 2 sheets of filo, a nut layer, and so on,
aim to have 2 nut layers and 2 apricot layers in the middle.
with 3 sheets of filo, and brush the top with butter.
- Score the Baklava into diamonds, but don’t cut right down to
Bake in the pre-heated oven until crisp and golden. About 45
minutes. Leave to cool.
To make the syrup:
- Put all the syrup ingredients, except the orange
blossom water, into a saucepan bring to the boil, stirring and then
simmer uncovered for 10 minutes.
- Take out the cinnamon stick and
cardamom pods and stir in the orange blossom water.
- Pour the syrup over the Baklava and cut through the diamonds to the
bottom of the tin so that the syrup oozes right down to the
- Serve with organic Greek style yoghurt or enjoy with strong
- Use organic un-sulphured apricots.
- Orange blossom water is available from Middle Eastern,
Greek, wholefood shops and some supermarkets.