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Baklava With Redcurrants

Baklava With Redcurrants

Learn how to make the crunchiest of Middle Eastern desserts with this baklava recipe and don't forget to garnish this sweet nutty treat with fresh redcurrants

05 August, 2012
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Type of dish


serves for


total time

1 HR 15 MIN


Filo pastry
400 g sheets, or yufka (Turkish or Greek speciality shop)
100 g, melted
200 g
100 g
100 g
Egg whites
60 ml
5 ml
Rose water
15 ml
250 g
Lemon juice
60 ml
As needed, to garnish


Carefully separate the sheets of pastry, cut to the right size for the tin and cover with a damp cloth.

Finely grind the walnuts and almonds in a grinder.

Grind the pistachios also, but not so finely.

Beat the egg whites until stiff, then fold in the honey, nuts, cinnamon and rose water.

Brush the baking tin with butter and fill with alternate layers of pastry and nut mixture, brushing each sheet of pastry with butter.

Finish with a sheet of pastry.

Bake in a preheated oven (200°, middle shelf) for about 30 minutes.

Meanwhile place the sugar in a pan with 250 ml water and bring to the boil.

Boil for 1 minute, remove from the heat and cool slightly.

Then mix in the lemon juice.

When it is ready take the baklava out of the oven and while still hot, gradually soak with the syrup.

Leave to cool.

To serve cut into squares and garnish with redcurrants.

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