Pistachio Baklava

Method

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1. Make the syrup first so it has time to cool: simmer the sugar, water, honey, citrus peels, cinnamon and cloves for 12 minutes, then add the lemon juice, strain and cool completely.

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2. Mix the chopped nuts with the sugar, cinnamon, cloves and salt.

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3. Brush a 30 x 22 cm tin with melted butter. Lay in eight sheets of filo, brushing each one generously with butter.

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4. Scatter over half the nut mixture. Add six more buttered sheets, then the rest of the nuts.

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5. Finish with the remaining sheets, buttering each, and press the whole thing down firmly with your palms.

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6. Using a very sharp knife, cut the baklava into diamonds all the way through to the base of the tin. This must be done before baking.

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7. Sprinkle a few drops of water over the top to stop the edges curling, then bake at 170°C / 340°F for 50 to 55 minutes until deep golden throughout.

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8. The moment it comes out of the oven, pour the cold syrup evenly over the hot baklava. It will hiss loudly.

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9. Leave uncovered for at least 6 hours, ideally overnight, so the syrup fully penetrates. Do not refrigerate.

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Chef’s Tips

• Hot pastry, cold syrup. Reverse it and you get soggy baklava every time.
• Chop the nuts by hand or pulse briefly; a food processor turns them to powder that packs down solid.
• Baklava is at its best on day two, once the syrup has settled through every layer.

Pairing Suggestions

• A strong Greek coffee or a glass of Mavrodaphne
• Serve in small pieces — it is intensely rich
• Follows any Greek meal

Storage & Reheating

Keeps 1 week loosely covered at room temperature. Never refrigerate, which makes the filo leathery. Freezes 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.