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This recipe is classed as intermediate

Rating 3.41 / 5 (99 votes)

Prep time:
25 min
Cook time:
1 hr

Enjoy these sweet treats of syrupy, nutty filo pastry with refreshing mint tea or strong coffee after dinner, with a recipe from Rachel Allen


1. Preheat the oven to 180C/gas 4.

2. For the baklava: grind the nuts in a food processor until coarsely ground, then mix in the ground cinnamon.

3. Using a soft pastry brush, lightly butter a 24 x 19cm ovenproof dish. Gently unfold the filo pastry, covering it immediately with a damp clean tea towel to stop it drying out and cracking.

4. Start layering the sheets of filo pastry into the dish, brushing each sheet with melted butter before placing the next layer on top. After six layers, scatter over one-third of the crushed nuts.

5. Repeat and add six more layers of filo pastry. Butter the top of the last layer and trim off any overlapping pastry with a sharp knife to create a neat edge. Cut into small 4-5cm diamonds, making sure the knife goes all the way to the bottom.

6. Bake in the middle shelf of the oven for 40–45 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 during cooking if the baklava looks as though it is browning too quickly.

7. For the syrup: place all the syrup ingredients into a saucepan and bring to a gentle simmer. Cook for 15 minutes, or until the liquid has reduced by one-third. Stir occasionally, then leave to cool.

8. Remove the baklava from the oven and spoon half the cooked syrup all over the top. Leave for five minutes, then spoon over the remaining syrup. Allow the baklava to cool completely before removing the individual pieces from the dish with a palette knife. Serve.

Adapted from Rachel Allen, Bake (Collins)


For the baklava

  • 300 g shelled pistachio nuts, or almonds (or a mixture of both)
  • 1.5 tsp ground cinnamon
  • 600 g ready-made filo pastry
  • 125–150 g butter, melted

For the syrup

  • 300 ml water
  • 350 g caster sugar
  • 125 ml clear honey
  • 1 sticks cinnamon, or 1 tsp ground cinnamon
  • 1/2 orange, zest only
  • 1 tsp whole cloves
  • 1-2 tsp orange flower water, optional

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Latest Comment


Have been making this for almost 2 years... or over. LOVE Rachel's recipe and this baklava is an absolute favourite among all my family/ relatives. It's super simple but de-lightful!

SaherB13387 SaherB13387  Posted 21 Jul 2012 4:25 PM

Absolutely delicious. My friends loved my Baklava and I will surely make them again. The recipe says it requires Medium effort but I would say it is quite simple to make. Have it a go!! Thanks Rachel Smile

Claudia 1982 Claudia 1982  Posted 24 Oct 2011 9:45 PM

I'm ever so sorry Gabrielle, but I don't think you can! Is there anything in particular that you are stuck on?

Charlotte - Good Food Charlotte - Good Food  Posted 12 Sep 2011 2:52 PM

If I could see the videos it would be helpful. Is there a way to see them in Ireland? Regards gn

gabrielleN23582 gabrielleN23582 Posted 08 Sep 2011 11:45 AM

I've tried this recipe and it is very very good!

ElisabethS87135 ElisabethS87135 Posted 06 May 2011 6:00 PM

Baklava is turkish but baklawa is Arabic there is a diffrent between the tow.

amoola amoola Posted 11 Mar 2011 7:22 PM

mmm seems like a fairly authentic baklava! something i never suspected of Rachel Allen! Wink

AsmaH95400 AsmaH95400 Posted 27 Jul 2010 11:25 AM

Is there a fault with this recipe? It says use 1/3 of nuts and do the same again...... that's only 2/3s

paulmcelhoney paulmcelhoney Posted 12 May 2010 12:35 PM

I didn't see the video before I started this recipe so I used the more widely available SALTED pistachio nuts, I did use unsalted butter though and although a little worried, but the outcome was amazing!

This is definitely easier than it looks or sounds and although a little time-consuming, it's well worth it.

I did have to really watch my baklava in the oven as it started to brown very quickly. Also, I didn't have a spring-form or push up bottom cake tin but the pieces were easy to get out.

This is a truly brilliant recipe and my greek best friend gave it the stamp of approval! Thank you so much, Rachel Allen's recipes are always a winner.

Charisma123 Charisma123 Posted 22 Feb 2010 6:26 PM

Hi Rachel, when I make Baklava I use equal amounts of unsalted butter and vegetable oil to butter each layer of filo.You will then find that it is crispier and each layer of filo remains seperate.
Regards, Effie.

EffieV39552 EffieV39552 Posted 04 Jan 2009 8:08 PM