Why Baklava Never Goes Out of Style (And How to Make It Yourself)

MV+ News DeskMarch 20, 2025

There’s nothing quite like homemade baklava—crispy, nutty, and soaked in a deliciously fragrant syrup. This classic dessert is easier to make than you might think, and the combination of buttery filo pastry, crunchy pistachios, and floral notes of rose and orange blossom water makes it absolutely irresistible. Whether you’re making it for a gathering or just to satisfy your sweet tooth, this recipe will give you perfectly golden, syrupy baklava every time!

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For Ramadan 2025, we have partnered with JEN Maldives Malé by Shangri-La to share this delicious recipe of Baklava for your iftar table.

What You Need

For the Baklava:

  • 700g phyllo pastry
  • 500g pistachios, finely chopped
  • 200g butter, melted
  • Crushed pistachios, for garnish

For the Sugar Syrup:

  • 500g sugar
  • 250ml water
  • 10ml rose water
  • 5ml orange blossom water
  • 10ml lemon slices

Preparation

Make the Pistachio mixture:

  • Mix chopped pistachios and sugar

Prepare the Baklava:

  • Brush a sheet of phyllo pastry with melted butter.
  • Top this sheet with another phyllo sheet and brush it with melted butter again.
  • Add a line of chopped pistachios mix along one edge and roll tightly.
  • Repeat the process with the remaining phyllo and pistachio mix.
  • Arrange the rolled pastries in a baking tray and brush the top with melted butter.
  • Bake in a preheated oven at 180°C for 20 minutes or until golden brown.

Make the Sugar Syrup:

  • In a saucepan, bring sugar and water to a boil. Let it simmer for 3 minutes.
  • Add rose water, orange blossom water, and lemon slices. Remove from heat. It's best to remove the seeds from lemon slides as the seeds will give a bitter taste.

Assemble and Serve:

  • Once the baklava is out of the oven, immediately pour the prepared sugar syrup over it. Hot food will absorb liquid and flavour better, so make sure you do this as soon as it comes out of the oven.
  • Allow it to absorb the syrup before serving, it's recommended to wait a couple of hours..
  • Garnish with crushed pistachios and serve.

Once your baklava has soaked up the sweet, aromatic syrup, all that's left to do is serve and enjoy. The crisp pastry, nutty filling, and floral hints make every bite truly delightful. Best served with a cup of tea or coffee, this homemade baklava is a wonderful way to bring a taste of tradition to your table.