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Citrus Baklava

Prep Time30 mins
Cook Time35 mins
Author: Alison


  • 400 g packet filo pastry
  • 125 g butter
  • Filling
  • 100 g walnut pieces
  • 100 g shelled pistachio nuts
  • 100 g flaked almonds
  • 75 g caster sugar
  • ½ tsp cinnamon
  • For syrup
  • 1 lemon
  • 1 orange
  • 250 g caster sugar
  • pinch ground cinnamon
  • 150 ml water


  • Chop the nuts into small pieces then dry fry in a pan for 3-4 minutes until slightly browned.
  • Leave the nuts to cool then stir in the sugar and cinnamon.
  • Line a small roasting tin with baking parchment
  • Preheat the oven to 180C Gas Mark 4
  • Unroll the filo pastry and place it piece by piece in rectangles the same size as the roasting tin.
  • Each layer should be brushed with melted butter. I used six layers for the base
  • Place the nut mixture onto the pastry.
  • Add more layers of filo pastry on the top of the nut mixture, brushing each layer with butter.
  • Cut the pastry into six square and each square into four triangles.
  • Bake in the oven for 30 minutes. After ten minutes cover with tin foil to stop it going over brown.
  • While it is baking make the syrup.
  • Peel the rind off the lemon and orange and cut into small strips
  • Add this to a pan with the juice from the lemon and orange.
  • Add the sugar, cinnamon and water
  • Heat gently until the sugar dissolves then bring to a simmer and simmer for five minutes.
  • When the pastry comes out of the oven pour the hot syrup over the top
  • Leave to cool then chill for three hours