Project Description

Egyptian Baklava

Delicious layers of crisp flaky filo pastry, nuts and spices baked to a golden perfection then smothered with sugar syrup

Recipe By: Phoebe Istafanous

Cuisine: Egyptian

Serves: 20 portions

Prep time: 20 mins

Cook time: 75 mins

Total time: 1hr 45 mins

Location: Carlisle

Originally in our online Culture Club Magazine Issue 2 – 27 April 2020

Sugar Syrup Ingredients

3 cups sugar

1.5 cups water 

1/2 a lemon squeezed 

3 tbsp orange blossom water (optional) 

4 Cardamom pods (optional)

Sugar Syrup Method:

  1. To make the syrup, mix together the sugar & water. Bring to the boil. DO NOT stir…leave to melt on its own. Stirring will cause sugar to crystalize & ruin the syrup. Once brought to a boil, add: squeeze of half lemon + cardamom pods & orange blossom water if used. 
  2.  Boil for 10-15 mins until syrup is thick, but not caramalised. This is the trickiest step. A candy thermometer makes it much easier as syrup is ready once it reaches 112 C (thread stage). A thinner syrup will turn baklava soggy, & a thicker one will be caramalised.

Baklava Ingredients

300gms mixed nuts (roasted) 

3 tbsp sugar 

2 tbsp honey (optional) 

1 tbsp cinnamon powder

pinch of salt 

1 tbsp orange blossom water  (optional) 

200 gms butter 

2 packs filo pastry sheets (package 

sizes vary slightly; total should be 

around 500 gms for the whole thing.) 

Baklava Method:

  1. Blitz nuts in food processor (or smash in a bag) 
  2. Add sugar, honey, cinnamon, pinch of salt & orange blossom water to smashed nuts & set aside. 
  3. Melt butter & set aside 
  4. Brush baking tray with generous butter coating. (Tray could be of any shape as long as it has an adequate edge to pour syrup later). 
  5. Start layering with the filo pastry sheets,  in pan brushing each layer all over with butter. Repeat until whole pack is layered. 
  6. Top last layer with nut mixture & spread evenly. 
  7. Refrigrate for 20-30 mins to firm up the butter to prevent the filo pastry from shredding.
  8. Once firm, slice baklava to desired portions, using a sharp knife to cut out portions making sure to get all the way to the bottom layer. (Has to be sliced to absorb syrup later). 
  9. Pop into preheated oven 160/140 fan & bake for 20 mins. 
  10. Reduce heat to 130/110 fan oven, & continue to bake for 45 mins. 
  11. As soon as you lower heat, start on sugar syrup, so it’s hot & ready once baklava is out of the oven. 
  12. Once baked & golden,  get out of oven & immediately pour hot syrup on top. Leave to cool for several hours before serving (at room temperature possibly with clotted cream). 

Store leftovers at room temperature.