Well, well, well, aren’t you the lucky one…! The recipe for our signature baklava is no longer a well kept secret after all. 

Now let’s get one thing straight. There are literally dozens of variations of this sweet, crunchy, buttery delight, however, our version is simple: pistachio & dark chocolate.

We have yet to meet a single person who hasn’t fallen in love with it.

And whilst it can be a tiny bit of a pain to make, it’s totally worth the effort. Trust us, we know 😉

Enjoy xo 

PS You will need a 20 x 30cm roulade/swiss roll tin, with minimum 1 inch depth. This and this are fantastic recommendations for home bakers. 

Prep Time: 45-60 minutes

Cooking Time: 50-60 minutes 

Portions: 24 pieces 


For the syrup:  

  • 300ml water
  • 450g caster sugar
  • 1 cinnamon stick
  • 2 cloves
  • peel of 1/2 orange
  • juice of 1/2 lemon
  • 20g thyme honey

For the baklava:   

  • 720g filo pastry 
  • 400g unsalted butter
  • 300g pistachio nuts
  • 100g 70% dark chocolate


Step 1. Start by making the syrup. Add the water, sugar, orange peel, cinnamon stick and cloves to a heavy based pot and bring to a boil. Turn down the heat and simmer gently for 3 minutes. Just before you switch off the heat and whilst it’s still bubbling, add the lemon juice. Take off the heat and stir through the honey. Leave to cool down completely. Note: this is best done the day before- see tips at the end.

Step 2. Prepare all components of the baklava. Firstly, blitz the pistachios in a food processor. Add to a large mixing bowl. Next, hand chop the chocolate until it resembles fine shards OR use a chocolate grater and then chop it through with a knife. Combine with the pistachios. Then, melt the butter in a pot over a low heat. Lastly, cut the filo sheets to fit the size of your tin. You will need a total of 40 sheets/layers.

Step 3. Preheat the oven to 170C fan. 

Step 4. Assemble the base. Grease the baking tin with 1-2 tablespoons of melted butter. Add 1 sheet of filo to the tin and brush with melted butter. Repeat until you have a total of 15 layers of filo pastry on the bottom.

Step 5. Assemble the filling. Sprinkle a generous handfuls of pistachio/chocolate mix over the base. Add 1 sheet of filo, drizzle with butter (don’t brush it over as it may rip the pastry) and repeat until you have 10 layers of filling. Remember to reserve a large handful of filling to decorate at the end.

Step 6. Assemble the top. Add the remaining 15 sheets of filo pastry, each brushed with melted butter in between, ’tucking in’ each sheet using your brush. Pour over any remaining butter (especially over the edges that tend to get dry) and place your tin in the fridge for 5-10 minutes. This will cause the butter to harden so you can cut it easily.

Step 7. Using a sharp knife and going just 3/4 of the way through, cut your baklava into 12 squares (3 lengthways x 4 widthways). From there, cut each square diagonally to form a triangle. Voila, 24 portions!

Step 8. Drizzle some water over the baklava using just your fingers so that the sheets of filo don’t fly off in the oven. Place your tray in the middle of the preheated oven and bake until golden. This will vary from oven to oven but what you’re looking for is a nice crisp, golden coloured pastry.

Step 9. Ladle the cold syrup over the hot baklava as soon as it comes out of the oven. Allow to cool completely, preferably overnight. Sprinkle each triangle portion with some of the reserved filling mix.

Step 10. To serve, use a sharp knife and cut all the way to the bottom of the tin. Coffee, maybe a scoop of ice cream and off you go!