Stuss and Steve's Baklava

Prep time: 1 hour 15 mins
Cook time: 30 mins
Serves: 4


Plain flour, for dusting

150g butter, melted

Cloves, to decorate

Whipped cream, to serve

Nut Filling

150g walnut pieces, roasted, finely chopped

150g blanched almonds, roasted, finely chopped

2 tsp ground cinnamon

Filo Pastry

300g plain flour

125ml light olive oil

1 tbs white vinegar

1 egg

Approx. 125-150ml water

Sugar Syrup

440g caster sugar

500ml water

2 tsp ground cinnamon

Pinch of ground cloves

60ml lemon juice


1. To make nut filling, combine all ingredients in a bowl. 

To make filo pastry, place sifted flour in the bowl of an electric mixer fitted with a dough hook. Add combined oil, vinegar, egg and 125ml of the water. Mix gently to form a stiff dough. Add remaining water if required. 

2. Mix again until dough is smooth and elastic. Place dough in an oiled bowl, cover with plastic wrap and set aside for 1 hour. 

3. Divide dough into six portions and cover with a tea towel to prevent them drying out.

Dust work surface with plain flour. Using a rolling pin, roll out each portion into a paper thin rectangle. 

4. Place one of the sheets in a baking tin. Brush generously with butter and sprinkle with a little of the nut filling. Repeat until all pastry and nut filling has been used up. Brush remaining butter over top. Cut into diamond shapes and decorate with cloves.

5. Preheat oven to 180C.

6. Bake for 1 hour or until golden and crisp. 

7. Meanwhile, to make syrup, stir sugar, water and spices in a medium saucepan over medium heat until sugar dissolves. Simmer for 15 minutes or until thickened. Stir in lemon juice. Pour over baklava in tin. Set aside to cool.

8. Serve baklava with whipped cream.