baking · vegetarian
Saffron baklava
Flaky phyllo layered with walnuts, pistachios and dates, soaked in saffron syrup.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Pulse the nuts, dates and cinnamon until coarsely chopped.
-
2
Heat the oven to 180°C (350°F) and butter a 23x33 cm pan. Layer 8 phyllo sheets, brushing each with butter.
-
3
Spread a third of the nuts, top with 4 buttered sheets; repeat twice, finishing with 8 sheets.
-
4
Cut into diamonds and bake 45 minutes until deep golden.
-
5
Simmer the sugar, water, honey and saffron 8 minutes, add lemon, and pour over the hot baklava. Cool completely.
