Almond baklava

    1 hour 30 min

    This is my delicious recipe for Turkish baklava, which friends always request I make. The spices are divine!

    44 people made this

    Serves: 24 

    • 400g caster sugar
    • 475ml water
    • 350g honey
    • 1 cinnamon stick
    • 1/4 lemon
    • 1 teaspoon vanilla extract
    • 675g chopped almonds
    • 2 tablespoons caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 340g unsalted butter, melted
    • 1 (500g) packet filo pastry

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. In a saucepan over medium heat, combine 400g sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to the boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
    2. In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 20x30cm baking tin. Each sheet of filo is twice as big as the tin, so cut each in half, making 2 sheets. Place a sheet of filo on bottom of tin, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 4 to 5 tablespoons of nut mixture evenly over the filo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of filo, until all but 8 sheets (4 full sheets) are used.
    3. Use remaining 8 sheets for the top layer, buttering each sheet of filo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthways about 1cm deep, then cut diagonally to form diamond shapes.
    4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour cooled syrup over the hot baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

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    Reviews in English (37)


    This is a big hit and requests are not uncommon when friends are coming round for a meal highly recommended.  -  08 Jan 2013


    Being Greek Orthodox I took al the shortcuts my mom does, add some buttter to the nut recipe then you dont have to butter so much between the Phillo, and u dont have to thaw the Phillo out all the way it handles better partially thawed, simmer your syrup for at least 2 hours  -  26 Jul 2008  (Review from Allrecipes US | Canada)


    To echo someone earlier: This Is It. I've been dreaming of this recipe since the first time I tasted baklava, homemade by my best friend's mom 13 years ago After many disappointments from other recipes and storebought baklava, this is the sweet stuff that I remember -- so if you don't like sweet, check out another recipe. My tip: do NOT generously butter every single layer, or it'll end up dripping butter -- not the ideal baklava. I'll try spray butter next, or every 2 layers. Mmm!  -  10 Jan 2006  (Review from Allrecipes US | Canada)