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Updated: Jun 23, 2021


I will add this to the list “things i never thought I’d make because they looked complicated” ⁣⁣

Today I made Bakhlava. And I hope you guys save the recipe and make it as well.



  • 2 cups walnuts⁣⁣

  • 1 cup pistachios⁣⁣

  • 1/2 cup cashews⁣⁣

  • 4 tbsp sugar⁣⁣

  • 4 tbsp ghee or butter ⁣⁣

  • 1/2 tsp of cinnamon⁣⁣

  • Pinch of salt ⁣⁣

  • Seeds of 2 cardamom pods ⁣⁣


Put these ingredients in a food processor and grind to a semi fine meal. ⁣⁣


2 sticks of butter (melted) I used salted you can use unsalted also⁣⁣

1 16 oz package of phyllo pastry thawed⁣⁣

(Cut according to pan size for ease)⁣⁣

Take out of the package and cover with a damp cloth. This pastry gets dry very very fast. ⁣⁣


Set oven to 350F°. In a 9x13 pan, brush it with melted butter, and lay the first sheet of pastry, brush it, with butter and do the same with 5 more sheets. So 6 in total. Then take the nut mixture and spread about 1 cup. Press down gently. Next lay a sheet of phyllo pastry, and brush with butter and do the same with the next 5 sheets. So 6 sheets in total for the middle layer also. Spread another layer of the nut mixture and top with 15 sheets of the phyllo pastry (brush butter in between each sheet). You can use the pieces of the pastry you cut to fit the pan for this too. Cut diagonally to make diamond shapes. Pour the rest of the melted butter over and bake for 40 mins. Check at the 30 min mark. You want a light - medium gold color. ⁣⁣


While the bakhlava is baking, make the syrup. 3/4th cup of sugar, 3/4th cup of honey, juice of 1 orange, 2 inch peel of an orange, 1 tsp of rose water (optional) stick of cinnamon, 1 pod of cardamom, pinch of crushed fennel, pinch of sea salt. Stir over medium high heat till the sugar dissolves and the syrup comes together. Pour as soon as the bakhlava comes out of the oven. It may seem a lot, but pour it all on. ⁣⁣

Drizzle chopped pistachios over. . Set aside for 4 hours or overnight for the best flavor. Serve with ice cream and enjoy! ⁣⁣


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My name is Marium, and thanks for stopping by. Things you'll find over here: 

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