Nikoletta Nicolaou cooks baklava for a delicious treat

Self-taught home cook Nikoletta Nicolaou joined The Morning Show to show how to make the delicious Greek treat baklava.

Watch the video player above to see how to make Nikoletta’s Baklava


Watch The Morning Show on Channel 7 and stream it for free on 7plus >>

500 grams of sugar

450ml water

1 cinnamon stick

12 whole cloves

2 tablespoons lemon juice

1 zest of a lemon or orange

60 grams of honey

1 teaspoon of orange blossom water


900 g filo pastry (2 packs of Greek filo pastry sheets or approx. 22 filo pastry sheets)

300 grams of walnuts

45 grams of sugar

1 pinch of salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

250 ghee/clarified butter for the bottom layer

200g ghee/clarified butter for the top layer



First prepare the syrup by adding all the ingredients except the orange blossom water to a saucepan over medium-high heat. Bring to a simmer while stirring to dissolve the sugar. Reduce the heat to low and simmer for 5-6 minutes, removing any foam from the syrup.

Add the orange blossom water, stir and simmer for a few more minutes until 2-3 drops of syrup fall from the spoon.


You will need a 32cm x 32cm baking sheet, preferably aluminum. Preheat your oven to 350°F (160°C) fan and start by cutting both packs of filo sheets to the same size as your baking sheet by placing the tray on top of the filo and slicing around it with a sharp knife. Save any large leaves for layering, and finely grate the smaller leftovers from both packs for later use. Make sure you keep one pack of filo for the bottom layers and the second for the top layers.

Brush your baking pan with some ghee and place 2 sheets of filo on it. Brush with ghee and repeat until you have used a packet of filo (or about 11 leaves) plus the large leftovers from the first packet previously.

Finely chop or puree the nuts in a food processor until slightly larger than grains of sugar or a coarse crumb. Place in a bowl with the sugar, cinnamon, cloves and salt, mix and spread over the filo layers. Then add the flashed filo slices. Sprinkle some ghee on top until generously coated.

Place the entire second pack of filo with the larger leftovers and cut into squares or diamonds. To cut into diamonds, cut into long strips about 1 inch (2.5 cm) apart, then diagonally.

Melt 200 g ghee and slowly pour over the sliced ​​baklava. Pull the ghee into the layers by gently moving the tray in circles.

Bake 1 hour to 1 hour 15 until nicely golden and crispy.

Once your baklava comes out of the oven, brush it with the cold syrup and let it soak for at least 6 hours or overnight.–c-8404085 Nikoletta Nicolaou cooks baklava for a delicious treat

James Brien

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