Pistachio & Walnut Baklava with Orange-Honey Syrup

⏱ 90 min · Serves 24

Shatteringly crisp layers of buttery filo hiding a fragrant pistachio and walnut filling, drenched in a warm orange-blossom honey syrup. It looks like a bakery showpiece but it's really just patient layering — and the smell alone is worth the effort.

Per serving: 330 kcal · 4.5g protein · 33.0g carbs · 20.5g fat

Ingredients

• 375g filo pastry (about 18-20 sheets), thawed
• 250g unsalted butter, melted (plus extra for the tin)
• 200g shelled pistachios
• 150g walnuts
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch of fine salt
• For the syrup:
• 250g caster sugar
• 180ml water
• 150g runny honey
• 2 strips orange peel
• 1 tbsp lemon juice
• 1 cinnamon stick
• 1/2 tsp orange blossom water (optional)

Method

1. Make the syrup first: put sugar, water, honey, orange peel, lemon juice and cinnamon stick in a small pan. Bring to a simmer, stirring until the sugar dissolves, then simmer 10 minutes without stirring. Remove from heat, stir in orange blossom water if using, and leave to cool completely.
2. Heat the oven to 170C fan / 190C conventional. Butter a 20x30cm metal baking tin.
3. Pulse the pistachios and walnuts in a food processor until coarsely chopped — keep some texture, don't make flour. Tip into a bowl and mix with the caster sugar, cinnamon, cardamom and salt. Set aside 2 tbsp of the pistachios for decorating.
4. Trim the filo to roughly fit the tin. Keep the stack under a damp tea towel while you work.
5. Lay one sheet of filo in the tin and brush all over with melted butter. Repeat until you have 6 buttered layers.
6. Scatter half the nut mixture evenly over the filo. Add 4 more buttered filo sheets, then the remaining nut mixture.
7. Finish with 8 more buttered filo sheets, brushing each one, and be generous with butter on the top layer.
8. With a sharp knife, cut all the way through into 24 diamonds or squares before baking — this is essential for the syrup to soak in.
9. Bake for 40-45 minutes until deep golden and crisp. If it's browning too fast, drop the temperature by 10C.
10. As soon as it comes out of the oven, ladle the cooled syrup slowly and evenly over the hot baklava, letting it sink in. You should hear it hiss.
11. Sprinkle with the reserved chopped pistachios. Leave uncovered at room temperature for at least 4 hours, ideally overnight, so the syrup fully absorbs. Serve at room temperature — never refrigerate.