Easy baklava

    1 hour 20 min

    This is simple and easy. It freezes well, too.

    320 people made this

    Serves: 36 

    • 500g chopped mixed nuts
    • 1 teaspoon ground cinnamon
    • 1 packet filo pastry
    • 250g butter, melted
    • 225g caster sugar
    • 250ml water
    • 125ml honey
    • 1 teaspoon grated lemon zest

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas mark 4. Butter a 23x33cm (9x13 in) baking dish.
    2. Toss together cinnamon and nuts. Unroll filo and cut whole stack in half to fit the dish. Cover filo with a damp cloth while assembling the baklava, to keep it from drying out.
    3. Place two sheets of filo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of filo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
    4. Bake in the preheated oven for 50 minutes, until golden and crisp.
    5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to the boil. Stir in honey and lemon zest, reduce heat and simmer 20 minutes.
    6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (238)


    Tasted fabulous, but all the layers seemed to merge into one sticky lump!! I would make it again but alter the amounts. It was also hard to cut  -  17 Sep 2010


    Very sweet! maybe use less honey and sugar. I did find following the method re the pastry sheets a little confusing. But would make again.  -  18 Oct 2015


    Not good. Too much syrup. Turned out too wet all round and too dry between the filo. Could have done with some lemon juice and maybe some brown sugar instead of castor.  -  30 Nov 2012