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36 piece(s)


  • 350 grams walnuts, Roasted
  • 125 grams pistachio nuts, Roasted
  • 1 heaped tsp ground cinnamon
  • 250 grams Butter
  • 375 grams Filo Pastry, 1 pkt Pampas Filo
  • 220 grams sugar
  • 1/8 level tsp ground cloves
  • 1/8 level tsp ground cardamom
  • 350 grams honey
  • 1 lemon, Juice of and a strip of peel
  • 2 cinnamon quills

Recipe's preparation

  1. The pistachio nuts I bought were roasted and salted. I did not want them salty so I shelled them, weighed out 125gms in my Thermomix bowl, covered them with cold water and mixed them for 1 min, Rev, Sp1.
    Drain them using your simmer basket and rub dry using a clean tea towel.
    Dry your bowl for the next step.
  2. Filling
  3. Place Pistachio nuts, walnuts and ground cinnamon in Thermomix bowl. Chop 4 secs, Sp 6. Set aside.
  4. Without washing the bowl, add butter and melt 5 mins, 80c, Sp2.
    Whilst waiting for your butter to melt:
    Preheat oven to 180c.
    Place a vase of plastic cling wrap to your bench.
    Dampen a tea towel to keep over your Filo pastry to prevent it from drying out.
    Remove thawed Filo pastry from packet and cut Filo pastry to size of your dish.
    Place flat between cling wrap and damp tea towel.
  5. Once butter is melted, brush lasagne dish, approx 32cm x 27cm dish with melted butter.
    There are 18 sheets of Filo to a packet. Place 1 sheet of pastry and then brush with melted butter. Do this step 6 times. If you make holes or tears in your pastry, don’t worry, all the other layers will hide it.
    Place half the nut mix evenly over the buttered sheets.
    Repeat the process for the next 6 sheets, buttering each sheet.
    Place the remaining nut mix on the buttered sheets.
    Repeat the buttering process for the remaining 6 sheets.
  6. Using a very sharp knife, carefully cut pastry into 36 even pieces.
    Bake Baklava at 180c for 40 minutes or until golden brown.
  7. Syrup
  8. Whilst your Baklava is baking, make your syrup.
    Clean and dry your Thermomix bowl.
    Add the sugar, ground cloves, ground cardamom, honey, lemon juice and strips of lemon zest and cinnamon quills.
    Cook 15 minutes, 100c, Rev, Sp1.
  9. When Baklava is cooked, allow to cool for 5 minutes, and using your simmering basket as a strainer, pour the syrup over the baklava.
    Refridgerate until cold.

    I prefer to make my Baklava the day before.

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This is a recipe of Maureen Shaw from The Orgasmic Chef. The measurements were in imperial and not Thermomix style.
I have converted this recipe for metric and Thermomix.
Maureen states that she draws her inspiration from Maggie Beer. Who doesn’t love Maggie Beer?

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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