Search This Blog

Saturday, January 22, 2011


Traditional Serbian delicacy - some say sweeter than sweet - one of my favourites.

500g walnuts (250g finely chopped and 250g blended)
Filo Pastry
250g butter
Blended Scoth Fingers (Petit Beurre)
500g sugar
650ml water
2 sachets of Vanilla sugar
1 lemon
Cinammon Powder


In a medium sized saucepan bring water and sugar to boil - add slices of lemon and Cinammon powder until the lemon is glazed. Take off heat and leave to cool.

In an oiled tray start lining the filo pastry, 2-3 sheets for the bottom layer and then interchangeably top with walnuts both chopped and blended and blended scotch fingers. Repeat this process until you come almost to the top of the tray the baklava needs to be fairly thick as shown above. For the top layer also put 2-3 sheets.

Cut into diamond shape and pour melted butter over the baklava.

Place in oven to bake on 180C until it goes golden. Reduce heat to 160C and bake for another 45 minutes. Once cooled slightly, pour over the syrup including the lemon slices. The baklava will be floating in the syrup but will soak it up completely once cooled.

Place in fridge for a few hours or over night. Enjoy.

Happy Baking :)


  1. At first impressions I was a bit concerned about the sweetness factor of this dessert but upon indulging into it I was impressed at the combination of flavours. Divine to eat. Well Done! Chris

  2. Try this today, very yummy indeed. You should go to Masterchef. - Andy