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  • 375 g walnuts, finely chopped
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • 12 sheets phyllo dough
  • 300 ml water or rose water
  • Syrup mixture:
  • Grated peel and juice from 1 lemon
  • 2 cinnamon sticks
  • 3 tbsp honey
  • 180 C oven


  • Mix walnuts, sugar and cinnamon. Grease a big ovenproof dish. Cut the filo pastry into the same size as the dish. Use a bit more as it shrinks in the oven. Cover the remaining dough with a damp cloth to prevent it from drying.

    Layer with 4 leaves at a time, brushing each sheet with melted butter including the top layer. Then cut the baklava either in a diamond or triangular shape without touching the bottom of the oven proof dish. Then moisten the filo pastry with water to prevent the edges to retract into the furnace. Bake the dessert in the oven for about 35-45 minutes, until golden brown.

    In the meanwhile, boil the ingredients for the syrup mixture. Stir until the sugar has melted. Let simmer for 10 minutes, and stir occasionally. Allow the baklava to cool, then pour over the syrup mixture and let it stand for about 10 minutes. (If using rose water, moisten it over.) Cut the baklava into your pre shaped pieces and serve.

    Cooking time: 2 hours, including 35-40 minutes in the oven.

    Approximately 20 to 25 pieces. Per serving 257 calories 16 g fat.

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