Greek Baklava a la Coombe Mill

February 19, 2013 at 9:47 PMCoombeMill

An all time favourite

I had never heard of Baklava before I met Nick, then again apart from one holiday to Rhodes Island with my parents, and inter-railing as a teenager I had no real knowledge of Greece full stop. When I fell for Nick I also grew to love the country his father grow up in, from the customs and welcoming nature of the people to the wonderful food the country boasts. I am known for my sweet tooth and as such Baklava is just heaven to me. I have been disappointed with bought replicas in England so, for Nick's Big Greek Birthday Party earlier this month,  I decided that I would make my own. I was pretty sure from a Google search on recipes that I could come up with a combination that would beat the shops and indeed I did. This Greek traditional desert is actually very simple yet looks like it took hours to prepare!

Baklava Coombe Mill Style


180g Granulated Sugar

50g Runny HoneyBaklava Ingredients

180ml water

15 - 20 ml squeezed lemon juice (1 good size lemon)

120g butter (ideally unsalted) melted

420g Filo pastry (2 packs of filo pastry from the chiller cabinets in the supermarket is ideal)

175g pistachio nuts

250g Dried figs (if you don't like figs, dates work just as well)


In a saucepan, gently heat the water, sugar and honey. Bring to the boil then simmer for 10 minutes.

Remove from the heat then stir in the lemon juice and set aside to cool.

Brush a shallow 20 x 30 cm baking tin with melted butter

Line the tin with 8 sheets of filo pastry brushing each sheet with the melted butter as you go.

Baklava Making

Chop the pistachio nuts into fine peices (I used a food mixer) and sprinkle over the buttered pastry layers

Layer another buttered 6 sheets of filo

Chop the figs as the nuts and sprinkle these over. Finish with another 8 sheets of buttered filo.

Adding pistachio nuts and figs to Baklava

Brush the top with any remaining butter.

Cut the Baklava into 20 peices with a sharp knife

Bake at 180degrees for 30 - 35 minutes till golden and crisp.

Pour over the syrup mix and leave to cool in the tin.

Baklava ready to cook


Delicious served alone or with Greek yogurt.


Finished Baklava



Crazy with Twins   Link up your recipe of the week
blog comments powered by Disqus

Please share our family farm holidays, I'd be so proud

Family Farm Holidays Cornwall

Coombe Mill

"Tales from the farmers wife" shares the funny and interesting happenings on our lovely holiday farm with Farmer Nick and our 6 children. A behind the scenes look on balancing family, farming, the holiday business and cooking for all.

Grab the badge & join the linky for outdoor fun Sat - Wed

Country Kids from Coombe Mill Family Farm Holidays Cornwall

Upcycling Linky, 1st Monday every month

Muddy Puddles

Here at Muddy Puddles we believe ‘There is no such thing as bad weather, just the wrong kit!’. We’re on a quest for all children to be fit for adventure, and to embrace the outdoors.

Want to advertise?

If you think you have a relevant business that will be of benefit to the users of this site, Submit an Advert. All adverts are manually reviewed before they become visible on the site.

Submit Advert

Proud to have our Education pages developed with twinkl

Twinkl Primary School Resources

Official Forest Blogger

15% discount at Mai Tui with Coombe Mill

Best Family Friendly Travel Destination & Best Family Accommodation 2013 and 2014

UK Self Catering Holidays

Mumsnet Best Self Catering Holidays

Coombe Mill Holidays SBS Winner

Coombe Mill Holidays Winner 12.6.13

TOTS100 - UK Parent Blogs