Weekend Baklava Inspiration


  • 500 g of thin filo pastry
  • 500 g of walnuts
  • 250 g of sugar
  • 250 g of butter
  • 3 tablespoons of breadcrumbs


  • 500 ml of water
  • 500 g of sugar
  • 1/2 a lemon


Grind half of the walnuts and chop the other half, then mix them with the sugar and breadcrumbs. Divide the filo pastry sheets into three equal groups, and any extras can be placed in the middle. It’s essential to start with three sheets and finish with three sheets.

Preheat the oven to 180 degrees Celsius and grease the baking tray with melted butter. Begin by layering the sheets. Place the first sheet and spread it with two tablespoons of melted butter. Then, place the third sheet on which you will add the walnut mixture and sprinkle it with melted butter. Repeat the process until all the sheets and filling are used up. Once you finish layering, cut the baklava into triangles or rectangles, then brush with the remaining butter.

Bake the baklava at 180 degrees Celsius for about 40 minutes until it becomes light brown. Prepare the syrup by mixing water and sugar and heat until it boils. After 5 minutes, add half a lemon sliced into rings and set aside to cool. Once the baklava is baked, pour the lukewarm syrup over it and leave it to stand. It’s best to let it stand for 24 hours so the baklava can absorb the syrup.