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Baklava (Tunisian Style)

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Baklava is one of the great jewels of Mediterranean and Middle Eastern pastry — layers of paper-thin filo dough filled with crushed nuts and soaked in a fragrant honey syrup. This Tunisian version features almonds and walnuts with a delicate orange blossom syrup. Each bite is an explosion of sweetness, crunch, and perfume.

Ingredients (makes about 30 pieces)

  • 500 g filo pastry sheets
  • 200 g unsalted butter, melted
  • 300 g mixed nuts (almonds, walnuts, pistachios), finely chopped
  • 2 tsp ground cinnamon
  • 50 g caster sugar

For the syrup

  • 300 g honey
  • 150 ml water
  • 3 tbsp orange blossom water
  • Juice of 1/2 lemon

Instructions

  1. Preheat oven to 180°C (360°F). Butter a 30x20cm baking tin.
  2. Mix the chopped nuts with cinnamon and sugar.
  3. Layer 8 sheets of filo in the tin, brushing each with melted butter.
  4. Spread half the nut mixture over the filo.
  5. Layer 4 more sheets of filo, brushing each with butter.
  6. Spread the remaining nut mixture. Top with the remaining filo sheets, brushing each with butter.
  7. Cut through all layers into diamond or square shapes before baking.
  8. Bake for 40-45 minutes until deep golden brown.
  9. Meanwhile, simmer all syrup ingredients for 5 minutes. Remove from heat.
  10. Pour the hot syrup over the hot baklava immediately. Leave to cool completely (at least 4 hours).

🍯 Sahtein! Baklava improves with time — the flavours deepen overnight.

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