Cypriot baklava with almonds, walnuts, and citrus
Cypriot-style mixed-nut baklava with almond, walnut, cinnamon, clove, lemon, and orange-blossom syrup.
Prep45 min
Cook55 min
Rest360 min
Oven170°C
Servings24
Adapted for the home kitchen from documented Cypriot recipe references
Ingredients
Written for a 23 × 33 cm dish
Units
Temperature
Servings
- 180 g almonds, toasted and chopped rounded
- 180 g walnuts, chopped rounded
- 7 g ground cinnamon rounded
- 2 g ground cloves rounded
- 450 g filo pastry, about 20 sheets rounded
- 240 g clarified butter rounded
- 400 g sugar rounded
- 330 ml water rounded
- 1 lemon, peel and 15 ml juice rounded
- 10 ml orange blossom water rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Simmer sugar, water, and lemon peel for 7 minutes. Add 15 ml lemon juice and orange blossom water, then cool completely.
- Mix almond, walnut, cinnamon, and clove. Heat the oven to 170°C and butter a 23 x 33 cm tin.
- Layer seven buttered filo sheets and a third of the nuts. Add four buttered sheets and another third, then four more and the last third. Finish with five buttered sheets, which uses the pack.
- Chill 10 minutes, cut diamonds through every layer, and bake for 50 to 55 minutes until deep gold.
- Pour the cold syrup over the hot baklava and rest uncovered for at least 6 hours.
Notes
- The almond-and-walnut filling and citrus-floral syrup mark this specific Cypriot treatment.
- Orange blossom water is potent; measure rather than pour freely.
- Keep the filo covered with a damp towel as you work; sheets left out go brittle within minutes.
Sources consulted
Good with
- Koupépia: Cypriot stuffed vine leaves
- Sheftaliés: Cypriot parsley and onion sausages
- Ttavas Lefkaritikos: Cypriot slow-baked lamb and rice
Sources consulted
From Christoph Mayer