top of page

Pistachio and dried Apricot Baklava

This recipe is adopted form "The Veggie Cookbook", by Camilla Stephens.

There are three processes in creating a baklava. The first is just technical, and it has to do with layering your tray with filo sheets while brushing melted butter meticulously. The second is preparing the filling, which can be as a-technical as using a food processor. The third is the syrup.

Filo Layering

Cut the sheets at the size of your tray. You will need 12 in total. 4 at the bottom, 4 in the middle, and 4 at the top. Brush the surface of the tray with melted butter taking attention to fully cover it, more here is better than less. Layer first sheet, then brush with butter again, and continue for another 3 sheets. Spread half the filling evenly over the sheets, and layer another four. Spread the rest of the filling, and finish with the last 4 sheets.

Cut the desired pieces all the way to the bottom of the tray before baking.

Filling (quantities given are for a small tray 16 * 22 cm)

Use a food processor to grind to breadcrumb, and not paste, consistency:

  • Pistachios, 175 gr

  • Apricots, dried, 50 gr (roughly chopping them up before the food processor helps having consistent small size pieces)

  • Cardamom powder, 1/2 tsp

  • Sugar, 10 gr, (1 tbsp)

  • Orange zest, from 1 pc

Bake at 160 Celcius for around 40 minutes, you want a golden colour on the filo sheets. Pour the syrup over the baklava as soon as it comes out of the oven. If the syrup has cooled down so that it isn't runny by the time you have to pour it, gently warm it up just before removing the baklava from the oven. Allow it to sit for a few hours before serving.


In a small saucepan simmer for a few minutes to combine:

  • Honey, 80 gr

  • Orange juice, from 1 pc

  • Sugar, 60 gr


bottom of page