Homemade baklava with orange water

A traditional dessert in Middle Eastern cuisines. Using orange water adds a fragrant, citrusy aroma that elevates the traditional recipe
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes, plus cooling time

For the Baklava:

  • 250g filo pastry
  • 225g unsalted butter, melted
  • 350g mixed nuts (such as walnuts, pistachios, almonds), finely chopped
  • 2 tbsp sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tbsp orange water

For the Syrup:

  • 300g granulated sugar
  • 250ml water
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 2 tbsp orange water
  • 1 cinnamon stick
  1. Preheat your oven to 160°C (320°F, gas mark 3).
  2. Prepare the Nuts: Mix the chopped nuts with sugar, cinnamon, cloves, and orange water in a bowl.
  3. Assemble the Baklava: Brush a 20cm x 30cm baking tray with some of the melted butter. Lay down a sheet of filo, brush with butter, and repeat until you have layered half the filo. Spread the nut mixture evenly over the filo. Layer the remaining filo on top, brushing each sheet with butter.
  4. Cut the Baklava: Before baking, cut the baklava into diamonds or squares using a sharp knife.
  5. Bake for about 1 hour, or until the baklava is golden and crisp.
  6. Make the Syrup: While the baklava bakes, combine sugar, water, honey, lemon juice, and a cinnamon stick in a saucepan. Bring to a boil, then simmer for about 10 minutes. Remove from heat, add orange water, and let cool.
  7. Finish: Once the baklava is baked, immediately pour the cooled syrup over the hot baklava. Let it soak in for several hours, ideally overnight.
Per serving

based on 20 servings

  • Calories: Approximately 300 kcal
  • Fat: 18g
  • Carbohydrates: 34g
  • Sugar: 24g
  • Protein: 4g

In this recipe:

Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts, sweetened and held together with syrup or honey. It’s a traditional dessert in Middle Eastern and Mediterranean cuisines. Orange water, often used in Middle Eastern desserts, infuses the baklava with a light, floral citrus scent that complements the sweetness of the syrup and the richness of the nuts.

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