Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Classic Baklava
Classic baklava layers crisp filo pastry with a spiced nut filling, then soaks everything in warm honey syrup. The result is sticky, crunchy and deeply aromatic.
It is best made ahead so the syrup settles through the layers, giving that signature texture and rich flavour.
Method
30m50m1h 30m
- Preheat the oven to 180°C (160°C fan). Butter the base and sides of a 23 x 33 cm baking tray.
- Mix walnuts, almonds, pistachios, 2 tbsp sugar and ground cinnamon in a bowl.
- Lay one sheet of filo in the tray and brush with melted butter. Repeat with half the filo sheets, brushing each layer.
- Spread the nut mixture evenly over the layered filo.
- Top with the remaining filo sheets, brushing each layer with melted butter.
- Using a sharp knife, cut into diamonds or squares all the way to the base of the tray.
- Bake for about 50 minutes until deep golden and crisp.
- Meanwhile, make the syrup by boiling 300 g sugar and 250 ml water until dissolved. Add lemon juice, cinnamon stick and cloves, then simmer for 10 minutes.
- Stir in honey and simmer for 2 more minutes. Remove from the heat and discard the whole spices.
- Pour hot syrup over the hot baklava. Cool completely, then leave to soak before serving.
Ingredients
- 150 g Walnuts finely chopped
- 250 ml Water for syrup
- 250 g Unsalted butter melted
- 16 sheets Filo Pastry thawed if frozen
- 30ml Sugar for nut filling
- 100 g Pistachios finely chopped
- 2 Cloves
- 100 g Almonds finely chopped
- 5ml Ground Cinnamon for nut filling
- 1 Cinnamon Stick
- 15ml Lemon Juice
- 300 g Sugar for syrup
- 30ml Honey
Notes
Let the baklava rest for several hours before slicing fully so the syrup distributes evenly.
Keep filo covered with a damp cloth while assembling to stop the sheets drying out.
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