Mary Berry Baklava

I’ll be honest—baklava has always intimidated me a bit. All those paper-thin layers, the syrup soaking, the “will it crisp or collapse?” drama. But I was flipping through Mary Berry’s Fast Cakes (a treasure trove for anyone short on time but still stubbornly obsessed with good bakes), and her baklava recipe just looked doable. No rosewater, no pistachio faff—just walnuts, lemon, butter, and sugar. Simple.

The first time I made it? Disaster. I forgot to cut it before baking and ended up trying to saw through crisp filo layers with syrup squishing out everywhere. But once I fixed that (and a few other cheeky missteps), this turned out to be one of the most satisfying bakes I’ve done all year.

Let me show you how I got it crisp, golden, and gloriously syrup-soaked—with that proper shatter when you bite in.

Why This One Works So Well

Mary’s version skips the faff and still delivers that unmistakable baklava magic. Here’s why this one’s a keeper:

• Short ingredient list, big payoff – Just a few pantry bits and some filo, but it tastes like you spent all day on it.
• Lemon over rosewater – The zest and juice add brightness without making it too floral or fussy.
• Layering method is forgiving – You don’t need perfect pastry skills. As long as you butter between each sheet, the bake puffs and flakes just right.
• Bakes fast – 30 minutes, no fanfare. Perfect for a weekend teatime or a fancy-feeling weekday treat.

INGREDIENTS + WHY THEY MATTER

• Filo Pastry (250g) – Gives that classic, crisp-laminated texture. I’ve used both fresh and thawed frozen—just keep it covered with a damp tea towel while working.
• Unsalted Butter (114g, melted) – For brushing each layer. I once tried using oil to save time. Don’t. It just doesn’t crisp the same.
• Lemon Zest + Juice – Cuts the sweetness and makes it feel lighter. The zest also perfumes the nut layer beautifully.
• Walnuts (100g, finely chopped) – Earthy, slightly bitter, perfect contrast to the sweet syrup. Pistachios are lovely too, but pricier.
• Demerara Sugar (25g) – Adds subtle crunch and caramel tones to the nut mix.
• Water + Superfine Sugar (for syrup) – The simple syrup soaks the pastry and brings it all together. I reduce it by a few tablespoons if I want it less sweet.

Making It Yours (Without Ruining It)

• Nut Swap: I’ve used pistachios or a walnut-almond mix. Just keep the quantity around 100g.
• Dairy-Free: Swap the butter for a mild olive oil or vegan baking spread. It works, but you’ll lose a bit of that buttery richness.
• Gluten-Free Filom: I’ve tested it with a rice-based gluten-free filo once. Decent, but handle with care—it’s more brittle.
• Spice It Up: Add ½ tsp cinnamon or a pinch of cardamom to the nut mix if you like extra warmth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Filo tore + dried out	Left exposed too long	Keep it covered with a damp cloth while layering
Baklava too soggy	Poured syrup while hot	Always cool the baklava fully before adding syrup
Syrup crystallized	Boiled too long or stirred too much	Simmer gently and don’t stir once it starts boiling
Hard to slice	Cut after baking	Always slice before baking—filo shatters otherwise

HOW TO MAKE MARY BERRY’S BAKLAVA

1. Prep your tin – Butter an 11×7 inch baking tin. Preheat the oven to 400°F (or 350°F fan).
2. Cut and cover your filo – Halve the filo sheets to fit the tin. Keep them under a damp cloth so they don’t crack or dry.
3. Layer, butter, repeat – Place one sheet in the tin, brush with melted butter, and repeat until you’ve built 8 layers.
4. Add filling – Sprinkle over the lemon zest, chopped walnuts, and demerara sugar evenly.
5. Top layers – Add 8 more buttered filo sheets on top, brushing between each.
6. Slice it up – With a sharp knife, cut into 16 diamonds or rectangles before baking.
7. Bake – Pop into the oven for about 30 minutes, until golden and crisp.
8. Make the syrup – Simmer water and sugar (no stirring) for 15 minutes. Stir in lemon juice and let it cool slightly.
9. Final flourish – Once the baklava is cool, pour the warm syrup over and let it soak in.

TIPS FROM MY KITCHEN

• I use a silicone pastry brush—it’s less likely to tear the filo.
• I always slice down with a hot knife—run it under hot water, wipe, then cut. Makes it neater.
• If your butter solidifies halfway through brushing, just microwave for 10 seconds and carry on.
• For extra crunch, I sometimes add a teaspoon of breadcrumbs under the nut layer (old Greek trick).

STORAGE + SERVING

• Keeps well – Store in an airtight container at room temperature for up to 5 days. Fridge makes it soggier.
• Freezes fine – Wrap slices in parchment and foil. Defrost at room temp—don’t microwave.
• Serve with – Thick Greek yogurt, black coffee, or orange slices. Balances the sweet.

FAQs – Real Query Answers

Q: Can I make baklava ahead of time?
A: Yes. It actually gets better a day after soaking in syrup. Just keep it covered and away from moisture.

Q: Why is my baklava soggy?
A: Probably poured syrup on while it was still hot. Always cool the pastry before syruping.

Q: Can I use honey in the syrup?
A: I’ve tried it—adds lovely depth but makes it a bit thicker. Sub ¼ of the sugar for honey if you want to try.

Q: Is filo pastry the same as puff pastry?
A: Not even close. Puff will puff. Filo flakes. Don’t substitute here.

Try More Recipes:

• Mary Berry Banbury Tart
• Mary Berry Chocolate Traybake
• Mary Berry Walnut and Coffee Sandwich Cake
• Mary Berry Lemon Drizzle Traybake