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Turkish Baklava

A very delicious Turkish delight also known as Fastaki Baklava
Course Dessert
Cuisine Bulgarian, Greek, Turkish
Keyword baklava, cashew, peanuts, pistachio
Prep Time 10 minutes
Cook Time 40 minutes
Servings 16 pieces
Cost £6


  • Deep Bowl
  • Two small bowls
  • Baking tray (approx. 25 X 40 cm)
  • Mixer/blender
  • Grater
  • Gaz cooker
  • Owen


  • 1 pack Baklava phyllo sheets 500 gr. or 350 gr. min
  • 4 Eggs
  • 3 c Granulated Sugar
  • 100 gr baked not salted peanuts I prefer mix peanuts and cashew
  • 100 gr baked not salted pistachios without shells
  • 1 c Plain Flour
  • 1 tsp Baking Soda
  • 2 c Water
  • 200 gr Butter I prefer to use butter and also Butter flavored oil spray
  • 1 Lemon


  • Blend the nuts on small (but not too small) pieces and put in separate bowls (pistachios and peanuts/cashew)
  • Prepare the dough mixture in a deep bowl: mix eggs, 1 c sugar, Plain Flour, Baking soda
  • Add the peanuts/cashew and stir with a spoon.
  • Spread baking tray with melted butter ( or spray with butter flavored oil).
  • Unroll phyllo sheets and put 2 in a tray. Spread with butter or spray.
  • Sprinkle with pistachios.
  • Put 2-3 phyllo sheets on the first two, spread with butter or spray, and pour daugh mixture.
  • Put another 2 phyllo sheets and spread with butter/spray. Sprinkle with pistachios.
  • Put the rest of the phyllo sheets on top.
  • Cut on 16 pieces.
  • Pour with hot melted butter, especially cuttings. ( NO spray)
  • Bake for 35-40 mins in preheated to 180 C Owen.
  • Release and put to cool.
  • Prepare the syrup: Boil 2 c water and add 2 c sugar. Add the juice of the lemon and a few pieces of grated lemon peel. Stir all time. Cook until thickened (around 20 mins.).
  • Pour cooled baklava with the syrup. Put to rest min 1 night (or more) in a cool place.


When serving can garnish with Ice Cream ( Vanilla) or Yogurt on the side.