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Ingredients

  • 170 g shelled pistachios, coarsely chopped

  • 170 g walnuts, coarsely chopped

  • 170 g hazelnuts, coarsely chopped

  • 50 g sugar

  • 1–2 tbsp (5–10 g) ground cinnamon (adjust to taste)

  • Large pinch ground cloves

  • 450 g package fillo (phyllo) dough, thawed

  • 170–225 g unsalted butter, melted

  • 150 g sugar

  • 240 ml cold water

  • 240 ml honey

  • 1 tbsp orange extract (optional)

  • 5 whole cloves

  • Juice of 1 lemon

In a saucepan, combine the sugar and wat

01

The honey syrup

  1. In a saucepan, combine the sugar and water.

  2. Stir and heat until the sugar dissolves.

  3. Add the honey, orange extract, and cloves.

  4. Bring to a boil, then simmer for 25 minutes. Remove from heat, add lemon juice, and cool.

02

The nut mixture

  1. In a food processor, pulse the pistachios, walnuts, and hazelnuts until chopped. (can also chop by hand)

  2. Transfer to a large bowl and mix with sugar, cinnamon, and cloves.

chopped nuts large bowl and mix with su
Preheat the oven to 180°C. Brush a 30 x

03

Prepare baklava

  1. Preheat the oven to 180°C. Brush a 30 x 40 baking pan with melted butter.

  2. Place a sheet of phyllo in the pan, fold if needed, and brush with butter. Repeat for 1/3 of the phyllo.

  3. Sprinkle half of the nut mixture evenly over the top layer.

  4. Continue layering with another 1/3 of the phyllo, brushing each sheet with butter, and adding the remaining nut mixture.

  5. Finish with the final 1/3 of phyllo sheets, buttering the top layer.

04

Bake 

  1. Cut the baklava into diamond-shaped pieces.

  2. Bake for 35–45 minutes or until golden brown. Check halfway and adjust time if necessary.

  3. Once baked, pour the cooled syrup over the hot baklava. Allow to cool completely before serving.

Cut the baklava into diamond-shaped piec
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