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Baklava: The Queen of Oriental Pastry

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Baklava or « Baklawa » in Arabic is a small diamond-shaped puff pastry stuffed with dried fruits. Considered as the queen of oriental pastry, it dates back to the Arabian nights. Baklava has indeed conquered all the castles of the Middle East, from Turkey, Greece to Maghreb.

Whether its origins are Ottoman, Andalusian or Abbasid, baklava is sprinkled with honey or syrup, stuffed with walnuts, almonds or pistachios. It can be made with homemade puff or filo pastry – the latter being the easiest option. Hemant, Pastry Chef at Mauricia Beachcomber Resort & Spa invites us into the world of Turkish baklava, a dessert that lights up the tables at every festival in the Middle East.



  • 100 grams of pistachios
  • 125 grams of peeled almonds
  • 100 grams of walnuts  
  • 50 grams of pecan kernels
  • 200 grams of sugar
  • 200 grams of melted butter
  • Orange zest (two oranges)
  • 100 grams of honey
  • 20 sheets of filo pastry
  • 2 tablespoons of sugar mixed with 1 spoonful of cinnamon
  • Icing sugar


  • 2 cinnamon sticks
  • 100 grams of honey
  • 400 grams of sugar
  • 600 ml of water


Crush and mix all the nuts.

Mix nuts, orange zest, sugar, cinnamon and two tablespoons of melted butter.

Cut the dough to the size of your mold.

Place three sheets of filo pastry, spread butter generously and add a portion of the mixture of walnuts, orange and butter.

Repeat the dough, butter and nuts until you have no more dough.

Finish with the dough above and add butter.

Cut into small squares.

Sprinkle with icing sugar.

Bake for 25 minutes at 175 degrees.


Syrup: Mix the honey, sugar, water and cinnamon stick and bring to the boil. Once out of the oven, pour the syrup and enjoy!

Bonus: This dessert can be accompanied by a passion fruit sorbet.