Diamond-shaped Baklava with nuts
A true classic in a simpler, more manageable version - can be made dairy or vegan.
Ingredients (for a 24 cm / 9.4 inch round pan):
- About 10 sheets of phyllo dough, chilled or thawed
- 50 g. melted butter or oil
For the filling:
- 350 g. mixed natural nuts, to taste (such as walnuts, hazelnuts, cashews, almonds, pistachios)
Optional: ½ tsp ground cinnamon
For the syrup:
- ½ cup (100 g) sugar
- ⅓ cup plus 1 tbsp (100 ml/3.4 oz) water
Optional: 1 tsp rose water
Instructions:
1. Make the syrup: Combine sugar and water in a saucepan, bring to a boil, and cook for 2 to 3 more minutes, until the sugar is fully dissolved. Remove from heat. If desired, stir in rose water. Let cool.
2. Preheat the oven to 190°C (375°F), preferably on convection setting.
3. Prepare the filling: Chop the nuts to medium size and transfer to a bowl. (If using a food processor, avoid over-processing.) Add cinnamon if using. Stir in 3 to 4 tbsp of the syrup until the mixture is sticky.
4. Assemble the baklava: Lay the phyllo sheets in a stack on your work surface and cut them to fit the pan. Keep covered while working. Place one sheet in the pan and brush with butter or oil. Repeat with three more sheets. Add a fifth sheet without brushing. Spread the nut filling evenly over it. Cover with the remaining phyllo, brushing between each layer, including the top. Use a sharp knife to score diamond shapes into the top layers, cutting down to the filling.
5. Bake for 25 to 30 minutes, until golden. Remove from the oven and pour the remaining syrup over the hot pastry so it soaks in. Let cool completely. Cut along the scored lines and serve.
Storage: Keep in the fridge for 3 to 4 days.
Baklava fingers with almond cream filling
A successful match: When the Middle East meets French pastry, the result is truly special.
Ingredients (for about 15 pieces):
- About 15 sheets phyllo dough, chilled or thawed
- 60 g melted butter or oil
For the filling:
- 200 g. very soft butter
- 200 g. powdered sugar
- 200 g. almond flour
- 4 eggs
- 2 tbsp flour or cornstarch
For the syrup:
- ½ cup (100 g.) sugar
- ½ cup (120 ml / 4 oz) water
Optional: 1 tsp almond extract
For decoration:
- About ¼ cup sliced almonds
Instructions:
1. Make the syrup: Combine sugar and water in a saucepan. Bring to a boil and cook for 2 to 3 more minutes. Remove from heat and stir in almond extract if using. Let cool.
2. Make the filling: In a mixing bowl (with a mixer or by hand), cream the butter and powdered sugar until smooth. Add the remaining ingredients and beat into a uniform cream. If desired, transfer to a piping bag.
3. Preheat the oven to 190°C (375°F), preferably on convection setting. Lightly grease the base of a baking pan with butter or oil.
4. Assemble the rolls: Lay out the phyllo sheets on a work surface and keep covered. Place one sheet on the surface and brush with butter or oil. Accordion-fold the sheet starting from the center outward, leaving 2 cm (about ¾ inch) margins on each side. Pipe or spoon a strip of almond cream, about 1.5 cm thick, along the center fold. Fold the side margins over the filling, one on top of the other. Twist the ends in opposite directions to form a spiral shape. Place in the baking pan. Repeat with the remaining phyllo and filling, arranging the rolls closely in the pan. Cut into desired lengths. Brush with the remaining butter or oil and sprinkle with sliced almonds.
5. Bake for about 25 minutes, until golden brown. Remove from the oven and pour the cooled syrup over the hot pastry. Serve once cooled.
Storage: Keep in the fridge for up to 4 days.
Pistachio marzipan baklava candies
A clever shape meets the perfect filling; it can be made vegan or dairy.
Ingredients (about 25 pieces in a 30x30 cm or 28 cm round pan):
- About 15 sheets phyllo dough, chilled or thawed
- 50 g. melted butter or oil
For the filling:
- 240 g. raw marzipan
- 4 tbsp pistachio paste
- 2 to 3 tbsp water
For the syrup:
- ⅓ cup (70 g) sugar
- ⅓ cup (80 ml) water
Optional: 1 cinnamon stick
For serving:
- About ⅓ cup crushed pistachios
Instructions:
1. Make the syrup: Combine sugar, water, and cinnamon (if using) in a saucepan. Bring to a boil and cook for 2 to 3 minutes, until the sugar is completely dissolved. Remove from heat and let cool.
2. Preheat the oven to 190°C (375°F), preferably on convection. Line the pan with parchment paper.
3. Make the filling: In a food processor, blend the marzipan and pistachio paste until smooth. Add a little water if needed to reach a spreadable consistency.
4. Assemble the candies: Lay out the phyllo sheets on a work surface and keep them covered. Place one sheet on the surface and brush with butter or oil. Accordion-fold the sheet starting from the center, leaving 2 cm margins on each side. Along the pleated strip, place 3 tablespoons of filling in evenly spaced piles. Fold the side margins over the filling (one over the other). Cut along the spacing to form individual pieces, then pinch and twist each end to shape like a wrapped candy. Turn the candies seam-side down and place closely in the pan. Brush again with butter or oil.
5. Bake for about 20 minutes, until golden. Remove from the oven and pour the syrup over the hot pastries. Let cool for about 10 minutes. Sprinkle with crushed pistachios and serve.
Storage: Keep in the fridge for 3 to 4 days.
Date baklava rolls with a lemon aroma
These sweet, spiraled rolls look just as good as they taste, with a bright citrus note that adds a refreshing twist.
Ingredients (for 4 rolls):
- About 15 sheets phyllo dough, chilled or thawed
- 50 g. oil or melted butter
For the filling:
- About 1 container (400 g) date spread
- ½ cup (70 g) almond flour
Optional: ½ tsp ground cinnamon
- 1 cup (100 g) chopped walnuts (or other nuts)
For the syrup:
- ½ cup sugar
- ½ cup water
- 2 tbsp lemon juice
Instructions:
1. Make the syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil and cook for 2 to 3 minutes, until the sugar dissolves completely. Remove from heat and let cool.
2. Preheat the oven to 190°C (375°F), preferably on convection. Grease a baking sheet.
3. Make the filling: In a bowl, mix the date spread, almond flour, and cinnamon (if using) until smooth.
4. Assemble the rolls: Lay out the phyllo sheets on a work surface and keep them covered. Place one sheet on the surface and brush with butter or oil. Lay 2 to 3 more sheets on top, brushing each one except for the top sheet. Spread a thin layer of the date mixture over the top sheet and sprinkle with chopped nuts. Roll tightly into a log and place in the pan. Repeat to make three more rolls, arranging them closely in the pan. Brush the tops with more butter or oil. Use a knife to make shallow diagonal slashes about ½ cm deep and 2 to 3 cm apart along the length of the rolls.
5. Bake for about 25 minutes, until golden brown. Remove from the oven and pour the syrup over the hot rolls. Let cool for at least 10 minutes. Cut along the slashes and serve.
Storage: Keep in the fridge for 3 to 4 days.
Baklava malabi envelopes
This may be the perfect baklava filling - rich, refreshing, and delightfully unexpected.
Ingredients (20–30 pieces on a standard baking sheet):
- About 15 sheets phyllo dough, chilled or thawed
- About 50 g. melted butter or oil
For the filling:
- 4 tbsp (40 g) cornstarch
- ¼ cup (60 ml / 2 oz) water
- 1 container (250 ml / 8.4 oz) heavy cream or cooking cream
- ¼ cup (60 ml / 2 oz) milk
- ¼ cup (50 g) sugar
Optional: 1 tsp rose water
For the syrup:
- ¼ cup (50 g) sugar
- ¼ cup (60 ml / 2 oz) water
For serving:
- 50 g roasted, chopped pistachios
- 4 to 5 tbsp prepared malabi syrup
Instructions:
1. Make the syrup: Combine sugar and water in a saucepan. Bring to a boil and cook for 2 to 3 minutes, until the sugar is completely dissolved. Remove from heat and let cool.
2. Make the filling: In a small bowl, mix the cornstarch and water into a smooth slurry. Set aside. In a saucepan, combine the cream, milk, sugar, and rose water (if using). Bring to a near-boil, then add the cornstarch mixture while whisking constantly. Continue whisking until the mixture thickens and bubbles in the center. Remove from heat and chill in the refrigerator for at least 15 minutes.
3. Preheat the oven to 190°C (375°F), preferably on convection. Grease a baking sheet.
4. Assemble the 'envelopes': Lay out the phyllo sheets on a work surface and keep them covered. Place one sheet on the surface and brush with butter or oil. Lay 2 to 3 more sheets on top, brushing each one. Cut the stack into 11x11 cm (4.33×4.33 in) squares (you’ll get 6 to 8 per stack). Place 1 tablespoon of the filling in the center of each square. Fold the four corners inward to meet in the center. Transfer to the baking sheet, placing the envelopes close together without gaps. Repeat until all the filling is used.
5. Bake for about 15 minutes, until golden. Remove from the oven and immediately brush gently with the syrup. Sprinkle with pistachios and drizzle a little malabi syrup into the center of each envelope. Let cool completely before serving.
Storage: Keep in the fridge for 3 to 4 days.
First published: 10:59, 08.20.25