A sweet addition to your Bari Eid feast.

Save this post for making an amazing dessert this Bari Eid. Tag your friends to share this yummy recipe with them. 

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  • 18 sheets of ready-made filo pastry (unwrap and keep them under a damp tea-towel until you need them)
  • 150g/5oz unsalted butter, plus some extra amount for greasing
  • 200g/7oz mixed pistachios and walnuts, roughly chopped
  • 2 tbsp. granulated sugar/ brown sugar
  • 1 tsp. ground cardamom

For the syrup:

  • 150g granulated sugar/brown sugar
  • ½ cup organic honey
  • 250ml water
  • 1 tbsp. lemon juice
  • 1 tbsp. rose water


  • Preheat the oven to 180C/350F/Gas 4.
  • Grease a 17cm x 28cm (11in x 7in) baking tray with butter.
  • Melt the remaining butter in a saucepan over low heat.
  • Lay 10 sheets of filo pastry into the tray, one at a time. Brush each sheet with butter before adding the next.
  • In a clean bowl, mix the nuts, sugar and cardamom and spread the mixture over the pastry sheets in the tray.
  • Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before.
  • Using a sharp knife, cut a crisscross pattern into the top layers of the pastry.
  • Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 until the pastry is slightly puffed and golden from the top but do not let it burn. Remove the dessert from the oven and leave it for a while.
  • For the syrup, heat the sugar, water, lemon juice and rose water in a small, heavy-bottomed saucepan and cook over medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)
  • Pour the syrup into the slits in the baklava and let it cool. Cut into small diamond-shaped pieces and serve.
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