#42 - Mixed nut & honey baklava

#42 - Mixed nut & honey baklava

dessert recipes | makes 24 pieces

This Greek classic is a heady combination of nuts, honey, citrus and spices, sandwiched between crispy filo layers. It's no wonder we decided to include it in the celebratory recipe countdown in the run up to our 50th issue.

1. Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)
2. Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.
3. Lightly grease a 40 x 25cm shallow tin with the melted butter (using a pastry brush if you have one). Gently unfold the filo and cover with a damp tea towel to stop it cracking.
4. Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom.
5. Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 if the baklava looks as though it is browning too quickly.
6. Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.

Look out for an epic roast in tomorrow's recipe!


Recipe Joss Herd
Photo Anders Schψnnemann

from Issue 42


• 100g each of walnuts, almonds and pistachios
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• 200g butter, melted
• 2 x 270g packs (12 sheets) filo pastry

• 300g sugar
• 100ml Greek honey
• 1 cinnamon stick
• 2 strips of orange zest
• 2 tsp orange flower water

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