Cyprus Passion

One of the most delicious and most popular desserts worldwide, definitely not a Cypriot dessert but we eat it a lot in our island! Here’s our baklava recipe:


  • 1 pack of filo pastry for baklava

  • 4 cups of grated walnuts (raw and unsalted)

  • 10 tbsp. sugar

  • 2 tbsp. breadcrumbs

  • 1 +1/2 cups melted unsalted butter

  • 3 tbsp. cinnamon powder

  • 2 tbsp. clove powder

For the syrup

  • 2 cups of water

  • 3 cups of sugar

  • 2 tbsp. honey

  • Peels from 1 orange

  • 1 cinnamon stick


We prepare the syrup first. Heat the water with the sugar. Add the orange peels and cinnamon stick. Once it boils and the sugar is dissolved, remove from the heat, and add the honey. Allow the syrup to cool.

Add the sugar, the breadcrumbs, walnuts, cinnamon and clove powder in a bowl. Stir well.

Butter the bottom of the baking tray. Place the first three sheets of the filo pastry over the tray, one by one, spreading the melted butter on each one. Sprinkle some of the mixture (about 1/6 of the mixture) on top of the filo with a spoon. Cover with the next filo sheet, spreading butter first and then some of the filling. Repeat this (filo/butter/nuts) six times.

Therefore you should have placed 3 buttered sheets down, 6 layers of filo, butter and nuts and finally cover with 3 sheets which should again be covered in butter. Cut the excess leaves to the dimensions of the tray.

Cut the baklava diagonally into “diamonds” (diamonds) before placed in the oven. Bake the baklava in a preheated oven at 180 ° C (fan) for about 45-50 minutes. Once it comes out hot from the oven, empty the syrup evenly on top. Let the baklava soak up the syrup for at least 1.5 to 2 hours before serving it.

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