Sweeten up your weekends with the bee-eautiful honey treat.


  • 1 cup natural almond kernels
  • 1/2 cup pistachio kernels
  • 1/2 cup pecan nuts
  • 1/2 cup walnuts
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 375g packet filo pastry
  • 100g butter, melted
  • 3/4 cup caster sugar
  • 1/2 cup honey


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 23cm x 33cm (base) baking dish.
  2. Process almonds, pistachios, pecans, walnuts, cinnamon, ginger and cloves until finely chopped. Spread mixture evenly over a baking tray. Bake for 5 to 6 minutes or until just golden. Cool.
  3. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and 2 pastry sheets. Line base of prepared dish with pastry stack, allowing pastry to overhang. Sprinkle with one-quarter nut mixture. Fold in overhanging pastry. Repeat layers with remaining pastry, butter and nut mixture. Trim top layer to fit dish. Brush top with butter.
  4. Cut into 32 rectangles. Bake for 20 minutes or until golden. Reduce temperature to 150°C/130°C fan-forced. Bake for 25 to 30 minutes or until pastry is cooked through.
  5. Meanwhile, make syrup Combine sugar, honey and 1 cup cold water in a saucepan over medium-high heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Boil for 5 minutes or until slightly thickened.
  6. Pour hot syrup over hot baklava. Cool. Refrigerate for 2 hours or until cold. Serve.