Anne Shooter – Baklava

Pistachio and Walnut Baklava with an Orange-Blossom Syrup

Anne Shooter

Anne is a food writer, columnist and blogger for the Daily Mail. Her features, Crafty Cook column and blog, Shooter’s Kitchen, attract hundreds of thousands of readers.

Anne has written for Delicious, The Guardian, Women and Home and The JC. Anne also advises Marks and Spencer, Sainsburys and The Red Tractor Campaign.


Image: Felicity Spector
Image: Felicity Spector



For the baklava:

160g pistachios, plus extra for garnish

160g walnuts

2 tbsp granulated sugar

2 tsp ground cinnamon

grated zest 1 orange

12 sheets of filo

150g butter, melted plus extra for greasing

For the syrup:

175g caster sugar

175ml honey

175ml water

juice of 1/2 lemon

2 tbsp orange flower water

1 cinnamon stick



For the baklava:

  • Preheat oven to 180C. Grease base and sides of 32 x 23cm baking tray (or slightly smaller is fine) with melted butter.
  • Whiz the nuts, sugar, cinnamon and orange zest in food processor to fine crumbs.
  • Take a sheet of filo and place it in the dish. Brush with plenty of melted butter.
  • Repeat with four more sheets of pastry.
  • Spoon half the nut mixture onto the pastry, spreading it out evenly.
  • Cover with another sheet of pastry, brush with butter, then add a second sheet and brush with butter.
  • Cover with the remaining nut mixture then add the five remaining filo sheets, buttering as you go.
  • At the end, put plenty of butter on the top sheet then use a small sharp knife to cut diagonal lines each way through the pastry, going right down to the bottom of the tin, creating a diamond pattern.
  • Bake for 30 minutes, then reduce the temperature to 150C and bake for a further 30 minutes.

For the syrup:

  • Put all the ingredients in a pan, heat until the sugar has dissolved, then simmer for 10 – 15 minutes to thicken.
  • Remove the cinnamon stick.
  • Pour over the hot baklava, sprinkle with extra pistachios.
  • Chill totally before removing from tin to serve.