Baklava By Rakhee Vaswani


Chef Rakhee deconstructs the Baklava into simple steps. Just sit back and enjoy.
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Cooking Time

60 Min

Meal Type


Preparation Time

20 Min



Rate This Recipe7


  • 100 gms peeled almonds
  • 100 gms pistachios
  • 1 tsp cinnamon
  • 18 filo sheets
  • 2 tbsp icing sugar
  • 50 gms caster sugar
  • 1 inch cinnamon
  • 1 star anise
  • 2 cloves
  • 50 to 60 ml honey
  • 125 to 150 gms white butter


  1. 1

    Powder 100 gms peeled almonds and 100 gms pistachios together and set aside. Add 1 tsp cinnamon powder to the mixture. Cut the filo sheets in the size of the baking tin and cover them with a moist muslin cloth. Grease the tin with white butter. Place the first filo sheet in the tin and brush it with butter. Repeat the process five times. Spread 2 tbsp dry fruits mixture and sprinkle 1 tbsp icing sugar on the top layer of filo sheet. Cover the mixture with a filo sheet and brush it with butter. Repeat the entire process with filo sheets and dry fruits mixture. Cut the sheets into squares till the bottom of the tin and brush the top layer with butter. Bake it in a preheated oven at 160'C for 40-45 minutes. Heat a saucepan and add 50 gms caster sugar, 1 inch cinnamon, 1 star anise, 2 cloves, 100 ml water, 50-60 ml honey. Boil the mixture till it comes to a sticky consistency. Pour it over the Baklava and garnish with chopped pistachios.

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