• recipe




Dish TypeDessert
Prep Time60
Cook Time0
INGREDIENTS Total items( 10 )
  • recipe Rainbow Sweetened Condensed Milk
    0.75 cup
  • recipe Al Shafi Squeezy Natural Honey
    2 tbsp
  • recipe Arwa Water
    0.25 cup
  • recipe Dr.Oetker Vanilla Extract
    0.25 tsp
  • recipe Lurpak Unsalted Butter Block
    0.5 cup
  • recipe Aly Phyllo Pastry Sheets For Baklava & Borek
    220 g
  • recipe Bayara Fine Table Salt
    0.5 tsp
  • recipe Bayara Cinnamon Powder
    2 tsp
  • recipe Bayara Pistachio Kernels Jumbo
    1.5 cup
  • recipe Bayara Walnuts Jumbo
    1 cup

How to Make

  • Add the pistachios, walnuts, cinnamon and salt in a food processor. Pulse until very ground, about 1 minute.
  • Brush the first sheet of phyllo dough with melted butter In the baking tray. Add a teaspoon or two of the walnut mixture. Repeat by buttering sheet of phyllo dough and then spreading a tablespoon or two of walnut mixture. Continue until you’ve worked through the phyllo dough/filling.
  • Slice the baklava into 2-cm diamonds or squares using a sharp knife. Transfer to the oven to bake at 180 C in a preheated oven for 30 to 35 minutes, until the top is lightly golden brown and crisp.
  • TO MAKE THE SYRUP: In a cup, whisk together the sweetened condensed milk, hot water, honey and vanilla extract.
  • When the baklava comes out of the oven, drizzle the syrup on top and garnish with pistachios. Allow it to sit for 1-3 hours, so it has a chance to marinate! Serve.