Add to Cookbook

Hazelnut Baklava

Hazelnut Baklava

This is luscious and absolutely wonderful to serve as a special treat after a dinner party, especially if it is Greek, Middle Eastern, or even Indian. If you have other favourite spices like ginger or cardamom, then use those in place of the cinnamon and cloves. If have used hazelnuts because I prefer them to the more traditional walnuts.


  • 2½ cups hazelnuts
  • ½ cup ground almonds
  • ¼ cup sugar
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 375 gram packet filo pastry (24 sheets)
  • 100 grams butter, melted


  • 2 large grated rind and juice oranges
  • 1½ cups sugar
  • ¼ cup honey
  • 1 cinnamon stick, or ¼ tsp ground
  • 3 whole cloves


  1. Roast the hazelnuts in a 180°C oven for around 10-12 minutes until the are nicely browned. Rub nuts together to remove the skins. Allow the nuts to cool thoroughly.
  2. In a food processor grind the hazelnuts until finely chopped. In a bowl toss together the hazelnuts, ground almonds, sugar, cinnamon and ground cloves.
  3. Take the filo pastry from the fridge and unwrap. Cover with a slightly dampened cloth
  4. Remove one sheet of filo at a time. Brush one sheet liberally with melted butter, then place a second sheet on top. Repeat this process with 9 more sheets so that in total you have 11.
  5. Place the sheets into the base of a 25cm x 38cm well-greased baking or roasting dish. Sprinkle over half the nut mixture.
  6. Take a sheet of filo, brush with melted butter and top with a second sheet of filo. Place on top of the nuts. Sprinkle over the remaining half of the nuts.
  7. Spread the remaining 11 sheets with butter, layering them together as in point 4. Place on top of the nuts.
  8. Using a sharp, thin, pointed knife, cut the baklava into diamond shapes. Brush the top layer well with butter and spray or sprinkle with water. This will prevent the top layer of filo from curling up.
  9. Bake at 160°C in the centre of the oven for 30 minutes, then move the baklava up one level for a further 30 minutes. Should the baklava begin to brown too much, cover with foil, shiny side uppermost, or brown paper, until the cooking time is finished. While the baklava is in the oven, make the syrup.
  10. Place the grated orange rind in a saucepan. Squeeze the juice and make up to 1½ cups with water. Place in the saucepan with the remaining ingredients. Simmer, stirring over a low heat, until the sugar has dissolved, then simmer gently for 5 minutes. Strain.
  11. When the baklava is cooked, remove from the oven and gently pour over the syrup. Allow to stand until cold, which will take several hours before cutting again and serving. Keep stored in an airtight container in the refrigerator.

Cooks Tips

- Use walnuts instead of hazelnuts. - Use pistachio nuts and flavour with cardamom. - Use almonds and make the syrup with half lemon and half orange. - If you do not allow the nuts to cool thoroughly before grinding them they will turn to a paste.

Comments (0)

Please login to submit a comment.