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Pistachio & Almond Baklava with Elderflower Syrup. Rich, sweet and simply delicious!

Pistachio & Almond Baklava with Elderflower Syrup


Rich, sweet and simply delicious!

  • Yields: 10-12 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 60 mins
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12 sheets Mediterranean Delicacies phyllo pastry

100 g butter, melted

100 g unsalted pistachio nuts, shelled and finely chopped

100 g almonds, finely chopped

½ tsp (2.5 ml) ground cardamom

1 tsp (5 ml) ground cinnamon

2 Tbsp (30 ml) sugar

¾ cup (190 ml) Melissa’s Elderflower cordial

Preheat the oven to 180 °C. Grease a deep baking tray with a little melted butter.

Lay 1 sheet of phyllo pastry onto a clean working surface and brush lightly with melted butter. Place another sheet directly on top and brush with more butter. Repeat this process to make 6 layers.

Gently place the buttered phyllo sheets into the baking tray.

Mix the nuts, cardamom, cinnamon and sugar together and sprinkle evenly over the pastry.

Layer the remaining pastry sheets on top of the nut mixture, brushing each sheet with melted butter like before.

Using a sharp knife, cut a criss-cross pattern into the pastry, creating diamond shapes.

Place the baklava into the oven and bake for 15–20 minutes or until the pastry is golden brown.

Reduce the oven temperature to 150 °C and bake for a further 40 minutes or until the pastry is cooked through and crisp.

Remove from the oven and allow to cool slightly before pouring elderflower cordial over the baklava.

Serve cool with Greek yoghurt.