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A crispy and crunchy baklava made with sheets of filo pastry brushed with butter and filled with pistachios. Baked golden and soaked in a rose flavored sugar syrup.


  • 500 gms filo pastry

    175 gms butter

    500 gms pistachios(finely grounded)

    200 gms sugar

    150 ml water

    1 Tbsp lemon juice

    1 tsp rose water


Brush a shallow baking tin with butter and layer it with filo pastry sheet.

Brush each layer with butter and repeat the same for the next 8 sheets of filo pastry in it.

After layering the 8th filo sheet, sprinkle grounded pistachios. Now repeat step 1 again for the next lot of 8 filo sheets.

Cut out extra pastry sheets from the tin corners to avoid burning.

Cut the pastry diagonally into squares.

Bake for 30-40 minutes at 150 C.

For the sugar syrup, take sugar in a pan, add water, lemon juice and rose water. Bring it to a boil. Let it cook on low simmer for another 2 minutes and keep it aside to cool.

To Serve: Pour the sugar syrup over the baklava.

Key Ingredients: butter, pistachio, sugar, lemon juice, rose water

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