Baklava is one of Tunisia’s most exquisite traditional desserts. And to make it easy to prepare, we’ve got a special chef’s tip for you: if you haven’t got any rose water at home, you can replace it with the same amount – two spoonfuls – of orange blossom water.



  • ½ kg of filo pastry (you can use flaky pastry instead, but the result is not the same)
  • 300 g of peeled, chopped nuts
  • 2 or 3 spoonfuls of sugar
  • A couple of spoonfuls of ground pistachios (optional)
  • Light syrup (made with sugar, a little water and cardamom beans)


  1. Grease a round mould that can be placed in the oven with sufficient oil or melted butter.
  2. Add a layer of filo pastry.
  3. Spread with oil or butter and add another layer.
  4. Repeat this process until there are 4-5 layers.
  5. Mix the sugar with the chopped nuts and place them on the pastry. Add a little more butter or oil.
  6. Add another 6-8 layers of filo pastry.
  7. Wet the palm of your hand with water and pass it over the pastry, and then spread with oil or butter.
  8. Using a sharp knife, score with a diamond or square pattern.
  9. Place the mould in a hot oven for 20 minutes, then reduce to a moderate heat until the dessert is golden brown.
  10. Remove from the oven and pour the syrup over the Baklava while it is still hot. You may decorate it with pistachios. Serve warm or cold.