Newspaper shape baklava

Baklava is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves.
In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water.
Baklava is very popular in Iran, Turkey, Greece, countries around Persian Gulf, Republic Azerbaijan, Armenia and African countries such as: Libya, Tunisia and Algeria.



  • Filo pastry sheets
  • 300g unsalted butter, melted
  • 400g walnuts, finely chopped
  • 400g almonds, finely chopped
  • 1tbsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp clove powder
  • 1/4 cup sugar

Recipe for the syrup

  • 1 cup sugar
  • 1/2 cup honey
  • 3/4 cup water
  • 1tsp cinnamon powder
  • 2tbsp lemon juice
  • 2 tbsp rose water or orange blossom

Preheat the oven to 150C.
For sugar syrup,add water, honey, lemon juice, sugar and cinnamon powder in a pot. Boil it for 15-20 minutes until thicker the syrup. Once its ready, let it cool.

Add cinnamon, cardamom, nutmeg, clove and sugar to the chopped nuts and mix together, and set aside.
Lay one sheet of filo pastry on working table and brush with melted butter. Then, spread the chopped nuts over pastry.Then pinch the filo pastry lengthwise (as you see in the images). Spread chopped nuts on the filo pastry and fold it .

Grease the baking tray and Place rolled pastry in the baking tray. Cut it into small square shapes.  Brush with melted butter. Put the tray in the preheated oven and allow to bake for about 40- 45 minutes. Once baklava is ready, Pour chilled sugar syrup over warm  baklava and some nuts for topping. Let baklava set in sugar syrup for 5-6 hours and serve it.


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