Waterhead Chef's Recipe for Baklava

Created Thursday, December 14, 2017, by Tina Taylor

Illias' Mouthwatering Baklava


  • 225g almonds, coarsely ground
  • 225g walnuts, coarsely ground
  • 225g pistachio, coarsely ground
  • 113g granulated sugar
  • 2 cinnamon sticks
  • 3 cloves
  • 500g pack of filo pastry
  • 225g melted butter, unsalted
  • 2 cups of water
  • 2 tablespoons of good quality honey
  • Juice of half a lemon

Pastry and Filling

Mix the walnuts, almonds, walnuts, pistachios and sugar in a bowl and put to one side.

Preheat the oven to 165 degC or Gas mark 3.

Remove the filo pastry from the packet and with a sharp knife make two stacks of 20 cm x 30 cm (approx.) sheets. When not working with the pastry cover with greaseproof paper and damp paper towel to prevent drying. 


Using a pastry brush, brush the bottom and sides of a rectangular baking tray with melted butter. Begin by layering 6 sheets of pastry. Brush each with melted butter. Add half of the nut mixture in an even layer and gently press down. 

Repeat with another 6 sheets, again brushing with melted butter, add nut mixture and top with remaining pastry. Score the top layer of pastry to make portioning easier later. 

Bake in a preheated oven for about 30 - 40 minutes or until the pastry turns a rich golden colour.

Make the Syrup

In a medium saucepan, combine the water and honey, mixing well.  

Add the cinnamon sticks and cloves and simmer over medium-high heat for about 20 minutes. The syrup should be slightly thickened. Remove from the heat and stir in the lemon juice. Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, pour the syrup through a sieve carefully over the entire dish. 

Serve with Greek Yogurt Ice Cream or your favourite Vanilla Ice Cream


Why not take a seat in Waterhead's Bar and Grill restaurant and let Illias and the kitchen team prepare it for you. Call 015394 30708 to make a reservation.