Jamie Oliver

Mixed nut & honey baklava

Sweet filo pastry treats

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Mixed nut & honey baklava

Makes 24
Cooks In1H 20M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    270
    14%
  • Fat
    14g
    20%
  • Saturates
    4.5g
    23%
  • Protein
    5g
    11%
  • Carbs
    31g
    12%
  • Sugar
    18g
    20%
  • Salt
    0.2g
    3%
  • Fibre
    1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    270
    14%
  • Fat
    14g
    20%
  • Saturates
    4.5g
    23%
  • Protein
    5g
    11%
  • Carbs
    31g
    12%
  • Sugar
    18g
    20%
  • Salt
    0.2g
    3%
  • Fibre
    1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 100 g walnuts
  • 100 g almonds
  • 100 g pistachios
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 200 g butter , melted
  • 2 X 270g packets (12 sheets) of filo pastry
  • 300 g sugar
  • 100 ml Greek honey
  • 1 cinnamon stick
  • 2 strips of orange zest
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Method

Recipe by Joss Herd
This Greek classic is a heady combination of nuts, honey, citrus and spices, sandwiched between crispy filo layers


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.)

Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.

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.

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.

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.

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.

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