Jamie Oliver

Mixed nut & honey baklava

Sweet filo pastry treats

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%
  • Sugars
    18g
    20%
  • Salt
    0.2g
    3%
  • Fibre
    1g
    -

Of an adult's reference intake

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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

  1. Recipe by Joss Herd
    This Greek classic is a heady combination of nuts, honey, citrus and spices, sandwiched between crispy filo layers
  2. 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.)
  3. Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Nutrition per serving
  • Calories
    270
    14%
  • Fat
    14g
    20%
  • Saturates
    4.5g
    23%
  • Protein
    5g
    11%
  • Carbs
    31g
    12%
  • Sugars
    18g
    20%
  • Salt
    0.2g
    3%
  • Fibre
    1g
    -

Of an adult's reference intake


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