Cupcake18's brilliant baklava

    6 hours 50 min

    Honey and butter covered nuts sandwiched between layers of beautiful puff pasty soaked in honey and syrup. Not for the dieters amongst us. Presents a professional dessert for all your guests. Served with clotted or double cream. Simply divine.

    Devon, England, UK
    1 person made this

    Serves: 6 

    • 55g (2 oz) butter
    • 1/2 teaspoon ground cinnamon
    • 3 tablespoons clear honey, divided
    • 175g (6 oz) chopped nuts
    • 225g (8 oz) puff pastry
    • 225g (8 oz) sugar
    • 300ml (1/2 pint) water
    • 1 tablespoon lemon juice

    Prep:30min  ›  Cook:20min  ›  Extra time:6hr soaking  ›  Ready in:6hr50min 

    1. Cream butter, cinnamon and 1 tablespoon honey together. Stir in nuts.
    2. Roll out pastry into 4x6 inch squares.
    3. Cover baking tray with large sheet of foil.
    4. Preheat oven 200 C / Gas 6. Place one square of pastry onto foil and spread with 1/3 of nut mixture. Repeat that twice more on top of each other and top with the remaining pastry square. Bake in oven for 20 minutes.
    5. Whilst pastry is cooking, put sugar, water, lemon and remaining honey into a saucepan. Heat slowly till sugar dissolves, then simmer for 5 minutes.
    6. When pastry is cooked, pull foil up around the pastry to form a case and pour hot syrup over it. Soak for 6 hours.
    7. When cold cut into diamonds and serve.


    Can be frozen... And eaten frozen if you can't wait for them to defrost!!!!

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