Layers of crisp filo, toasted walnuts, and warm spice, drenched in our wildflower honey — rich, fragrant, and utterly irresistible.
Ingredients
- 270g unsalted butter, melted
- 400g filo pastry (thawed if frozen)
- 400g walnuts, roughly chopped
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch of fine salt
- 300g Nikkitas Raw Flowers & Conifers Honey
- 150ml water
- 150g caster sugar
- 1 tsp rose water (optional)
Method
- Preheat the oven to 180°C (fan 160°C). Brush a 30 × 23cm baking dish with melted butter.
- Combine the walnuts, cinnamon, cloves and salt in a bowl. Set aside.
- Trim the filo sheets to fit the dish. Layer 8 sheets in the base, brushing each generously with butter. Spread half the nut mixture evenly over the pastry.
- Add 6 more buttered filo sheets, then the remaining nuts, then finish with the remaining filo sheets — buttering every single layer as you go.
- Using a sharp knife, score the top into diamond or square shapes. Bake for 45–50 minutes until deeply golden and crisp.
- While the baklava bakes, make the syrup: bring the honey, water and sugar to a gentle boil, stirring until the sugar dissolves. Simmer for 10 minutes. Stir in the rose water if using.
- The moment the baklava comes out of the oven, pour the hot syrup evenly over the top. It will absorb as it cools. Leave at room temperature for at least 2 hours before serving.
