Year-round
Main
Miso-Glazed Salmon
with cucumber & sesame rice
30 min·Easy·Serves 4
4.7
Gluten-FreeDairy-Free
Year-roundDessert
Cardamom & Honey Baklava
with pistachio & rose water
Baklava is less a recipe and more a labour of love — dozens of layers of paper-thin filo, brushed with clarified butter, packed with fragrant nuts, soaked in a honey syrup perfumed with cardamom and rose water. Worth every sheet.
1hPrep Time
45 minCook Time
1h 45mTotal
24Serves
AdvancedDifficulty
December 2024Published
Ingredients
Serves 24
500gfilo pastry (about 30 sheets)
200gunsalted butter, clarified
300gpistachios, finely chopped
200gwalnuts, finely chopped
2 tspground cardamom
300gcaster sugar
200mlwater
150ghoney
1 tbsprose water
1lemon, juiced
Vegetarian
Method
1
Make the syrup first so it has time to cool. Combine sugar, water and lemon juice in a pan. Bring to a boil, stirring to dissolve, then simmer for 10 minutes. Remove from heat, stir in honey and rose water, and cool completely.
2
Mix the pistachios, walnuts and cardamom together. Preheat oven to 180°C.
3
Butter a 33×23cm tin. Layer 10 sheets of filo, brushing each with clarified butter. Scatter half the nut mixture. Add 10 more filo sheets, buttering each, then the remaining nuts. Finish with the remaining 10 sheets, buttering each.
4
Cut into diamonds or squares through all the layers before baking. Bake for 40–45 minutes until deeply golden.
5
Immediately pour the cold syrup over the hot baklava. Leave to absorb for at least 4 hours — overnight is better.
Recipe by Leila Osman · Published December 2024
