For a real sweet treat, try this traditional Middle Eastern baklava, layered with flaky filo pastry, sticky golden honey and pistachio nuts.


  • 300g natural Californian walnuts
  • 250g pistachios
  • 1/4 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 180g butter, melted
  • 1 packet fresh filo Pastry
  • 300g honey
  • 3/4 cup caster sugar
  • 1 cinnamon stick, broken
  • 1 orange, pared rind


  1. To make honey syrup, place honey, sugar, cinnamon, orange rind and 1 cup of water in a saucepan. Simmer over medium heat for 5 mins until syrupy. Strain discarding solids. Refrigerate syrup until cold.
  2. Place walnuts, pistachios, sugar and ground cinnamon in a food processor. Pulse until chopped.
  3. Preheat oven to 180C or 160C fan. Grease a 35cm x 25cm baking dish with a little of the butter.
  4. Lay 6 sheets filo over base of prepared dish, brushing each sheet with melted butter. Scatter over a third of the nut mixture. Top with two sheets filo and brush with butter. Repeat procedure 2 more times. Brush remaining filo sheets with butter and lay on top of nut mixture. Brush again with butter. Refrigerate 15 mins.
  5. Cut baklava into 21 pieces. Bake for 40-50 mins until crisp and golden. Pour honey syrup over hot baklava. Set aside to cool completely. Serve at room temperature.