First ever try making Baklava ( I am well happy and rather proud)

I thought it would be a challange but as long as I kepted the filo pastry covered with the damp cloth it went smoothly, while adding the sugar syrup I thought it might be too much so use your own judgement when pouring the sweetness is up to you.

They were a hit I have to say and very happy to make them again. I put the recipe I used for you if you want to try it yourself.

Happy Baking


1 (16 ounce) package filo pastry

16 pound chopped pistachios

8oz butter

1 teaspoon ground cinnamon

236ml water

8oz white sugar

1 teaspoon vanilla extract

4oz honey


  1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch tray, or use greeseproof paper in the tray
  2. Chop nuts and toss with cinnamon. Set aside. Unroll fillo pastry. Cut whole stack in half to fit pan. Cover fillo with a dampened cloth to keep from drying out as you work. Place two sheets of pastry in try, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
  3. Using a sharp knife cut into diamond or square shapes (I cut min in diamonds)all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sugar syrup while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well.