Cypriot Almond Baklava (Μπακλαβάς με Αμύγδαλα)

A sweet, aromatic classic layered with crisp filo, buttery almonds, and fragrant syrup. This Cypriot-style baklava uses orange blossom water and warm spices for a deeply nostalgic flavour that fills the kitchen with the scent of home.

Print Recipe Pin Recipe

Servings: 25 servings

Course: Dessert, Sweets

Cuisine: Cypriot, Greek, Mediterranean, Middle Eastern, Turkish

Ingredients Method

Ingredients

For the syrup

500 g sugar
450 ml water
1 cinnamon quill
12 whole cloves
2 tablespoons lemon juice
rind of 1 lemon or orange
60 g honey
1 teaspoon orange blossom water

For the baklava

900 g filo pastry 2 packs Greek filo sheets or about 22 sheets
300 g almonds
45 g sugar
pinch of salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
250 g ghee or clarified butter for the bottom layer
200 g ghee or clarified butter for the top layer

Method

Prepare the syrup

Add all ingredients except the orange blossom water to a saucepan over medium-high heat. Bring to a simmer, stirring to dissolve the sugar. Lower the heat and simmer for 5-6 minutes, skimming off any foam.
Add the orange blossom water, stir, and simmer for another 2-3 minutes until the syrup thickens slightly and forms slow, heavy drops from the spoon. Set aside to cool completely then pop in the fridge.

Make the baklava

Preheat the oven to 160°C fan forced. Lightly grease a 32 x 32 cm aluminium baking tray. Cut both packs of filo sheets to fit the size of the tray. Keep the larger sheets for layering and finely blitz the smaller offcuts to use later. Set one pack aside for the bottom layers and the other for the top.
Brush the tray with ghee, then layer two sheets of filo and brush again. Repeat until you’ve used one pack (around 11 sheets) and the large offcuts.
Finely chop or blitz the almonds until they resemble coarse crumbs. Combine with sugar, cinnamon, cloves, and salt. Spread evenly over the layered filo, then top with the blitzed filo offcuts. Drizzle generously with ghee.
Layer the second pack of filo sheets on top, including the larger offcuts. Cut into squares or diamonds.
Melt 200 g ghee and pour evenly over the top, tilting the tray gently to distribute it through the layers.
Bake for 1-1¼ hours, until golden brown and crisp. As soon as it comes out of the oven, pour over the cold syrup. Leave to soak for at least 6 hours or overnight before serving.