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Persian Baklava

Persian Style with Almond and Pistachio


SERVES 8 – 10

  • 300g Almond Meal
  • 100g Pistachios, shelled & chopped
  • 100g Caster Sugar
  • Finely Grated Rind of 2 Oranges
  • Finely Grated Rind of 1 Lime
  • 1 Tsp Cardamom Seeds, Freshly Ground (eqiv 6 x Pods)
  • Pinch of Cinnamon
  • 150G Unsalted Butter, Melted
  • 2 Packs of Filo pastry


  • 200mL water
  • 1 TBL lemon juice
  • 300g caster sugar
  1. Preheat the oven to 180C
  2. Combine the almond flour, pistachios, caster sugar, citrus zests in a mixing bowl with the spices – set aside
  3. Brush the base of a 25cm baking tray with melted butter and line with 6 sheets of filo pastry. Ensure there is enough of the sheets overhanging to fold over the dish later.
  4. Brush the exposed base of the pastry generously with melted butter and add the spiced nut mixture, flattening gently to compress it.
  5. Use 5 of the 6 remaining sheets of filo pastry to top the mixture as evenly as possible, then tuck in the overhanging edges of the base layer like a parcel.
  6. Top with the remaining sheet of filo to seal the parcel all together, brushing generously with the remaining melted butter
  7. Using a very sharp knife – carefully cut diagonal lines (or squares) across the top layers of pastry.
  8. Bake for 25-30 mins until golden brown
  9. Meanwhile, make the syrup. Put the water and lemon juice into a saucepan set over a low-medium heat and dissolve the sugar in the mixture – stir occasionally and cook for 20-25 minues until reduced into a thin syrup
  10. Remove the baklava from the oven and drizzle the syrup over the pastry- allowing it to seep into all the cuts made before baking.
    Allow to cool before cutting into portions.

Top with chopped pistachos and rose petals

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