Introduction

This elegant dessert stacks a crisp layer of kataifi pastry on the base, a fragrant nut-cinnamon mix in the middle, and a golden sheet of fillo on top. The result: layered textures, the warmth of cinnamon and honey syrup, and a beautiful finish that looks as special as it tastes. Perfect for gatherings, festive occasions or a decadent treat at home.

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Ingredients

For the kataifi base

• 375 g Sweetifi Kataifi pastry (or equivalent)

• 200 g (≈7 oz) unsalted butter, melted

For the fillo top layer

• 375 g Sweetifi Fillo pastry sheets

• 150 g (≈5 ½ oz) unsalted butter, melted

• ½ cup (≈120 ml) water

For the nut filling

• 250 g (≈9 oz) walnuts, chopped

• 250 g (≈9 oz) almonds, chopped

• 2 tsp ground cinnamon

• ½ cup (≈120 ml) water

For the syrup

• 3 cups (≈720 ml) water

• 3 cups (≈600 g) sugar

• 1 cinnamon quill

• 10 whole cloves

• ½ cup (≈120 ml) honey

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Method

1. Prep
Remove both the kataifi and fillo pastry from the fridge and let them sit in their packaging until they reach room temperature. Pre-heat oven to 180 °C (fan-forced). Grease a rectangular baking dish ~33 × 22 × 5 cm.

2. Make the syrup
In a saucepan combine water, sugar, cinnamon quill and cloves. Bring to boil then reduce heat and simmer for 10 minutes. Add honey, simmer for another minute. Remove from heat and set aside to cool. 

3. Build the base
With a sharp knife, cut the kataifi pastry into ~1 cm lengths. Place into the baking dish, pour over the melted butter and then use your hands to coat evenly and press down gently. 

4. Fill with nuts
In a bowl combine chopped walnuts, chopped almonds and cinnamon. Spread this mixture evenly over the buttered kataifi base. Press down gently. Drizzle half a cup of water over the nut layer. 

5. Add the fillo top
Cut fillo pastry sheets to match your dish size. Lay one sheet on top of the nuts and brush with melted butter, repeat with remaining sheets so each is butter-brushed. With a sharp knife cut the baklava into diamond-shaped pieces: cut vertically into four strips then diagonally from side to side through all layers. Splash the remaining ½ cup water over the top of the pastry. 

6. Bake
Place in the oven at 180 °C for ~30 minutes or until the top begins to puff and lighten in colour. Then reduce temperature to 160 °C and bake for about another hour (or until the pastry is deeply golden). 

7. Finish & soak
Once baked, remove from oven. Slowly pour the cooled syrup evenly over the hot pastry so it absorbs. Let the tray sit for at least 1 hour before serving so the syrup soaks in. 

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💡 Sweetifi Tip

For an added touch of luxury, sprinkle finely chopped pistachios or a little orange-zest over the top just before serving. This not only adds colour but a bright flavour contrast to the rich syrup.

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🍽️ Serving Suggestion

Cut along the pre-scored diamond cuts and serve at room temperature. This baklava shines alongside a cup of strong Greek coffee, or even with a scoop of vanilla gelato for an indulgent twist.

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