Personal Notes – This is an old family recipe that I grew up with my parents cooking for as long as I can remember. I have fond childhood memories of enjoying this Baklava at special occasions and celebrations. My dad will tell you that this is a traditional Egyptian recipe which apparently is different to the Greek version in that it’s much tastier.

Tips – Good preparation is the key. It’s not difficult or time consuming to cook if you have all the elements prepared and ready to go.

  • 3 cups sugar
  • 1 cup water
  • 1 teaspoon butter
  • 2 tablespoons vanilla essence
  • juice of half a lemon
  • 500g mixed nuts
  • 250g peanuts
  • 250g icing sugar
  • 1- 2 packs filo pastry
  • 200g butter
  1. Preheat oven to 180C degrees
  2. In a saucepan mix together the sugar, water, 1 teaspoon butter, vanilla essence and lemon juice. Bring all the syrup ingredients to the boil then simmer for about 30 minutes, keep stirring until thickens slightly.
  3. While syrup is simmering, mix together nuts, peanuts and icing sugar in a food processor until finely chopped.
  4. Lay out the filo pastry in preparation for assembly.
  5. Oil a baking tray, usually a large fairly deep rectangle tray
  6. Layer 2 or 3 sheets of pastry on the bottom of the tray, then layer some of the nut mix, top with another layer of 2 or 3 sheets of pastry.
  7. In between the layers spray some water on the pastry and nut mix so that it doesn’t get too dry (a light mist of water).
  8. Repeat until tray is full or you run out of pastry or nut mix (approximately 4 to 5 layers).
  9. Cut the baklava into diagonal shape pieces.
  10. Melt 200g butter and pour evenly over the top of the baklava.
  11. Place into the oven and cook for 25 to 30 minutes.
  12. Remove baklava from oven and while still hot pour the syrup evenly over the top of baklava.
  13. Make sure the syrup is absorbed into the gaps and it soaks in.
  14. Place baklava back into the oven for a further 5 minutes, remove from oven and serve.
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