Baklava with Anna Polyviou

This rich, sticky sweet pastry made from layers of filo and filled with chopped nuts and syrup has many variations from different cultures across the Middle East, Europe and Asia. Anna Polyviou was the obvious choice to lead a Baklava masterclass as the queen of pastry and with Greek heritage to boot! Anna learned to make fresh filo from watching her auntie when she was growing up, and uses almonds in her baklava because her mum never liked the smell of walnuts. She recommends serving baklava with a glass of water and a cup of Greek coffee.

Anna Polyviou needs no introduction. A chef like no other; she thinks beyond the boundaries and cooks to inspire, amaze and delight. She’s the powerhouse of pastry, but Anna is also an author, presenter, DJ and creative director of her namesake company. She’s passionate about empowering people to have fun with food and gets the biggest kick out of making people smile and seeing their jaws drop.



Baklava Dough:

350g plain flour
50ml olive oil
10ml white vinegar
200mls warm water
Pinch Sea Salt

For Dusting:
250g    Cornflour
125g    Plain Flour

Nutty mixture:

200g almonds, skin on
70g caster sugar
40g breadcrumbs
1tbsp cinnamon powder
Pinch sea salt


200g caster sugar
160ml water
50ml honey
1 lemon juiced & zested
1 vanilla pod
1 cinnamon stick
15 cloves


For the baklava dough:

Place all the ingredients into an electric machine fitted with a dough hook, develop the dough for 8-10mins. Or alternatively do it by hand, mix all ingredients together than place on the bench and develop the dough, by kneading it till smooth and elastic


Wrap the dough and allow it to sit for 2-3hrs, on the bench

Divide the dough into 30g balls, roll into balls and allow to rest again for a further 30-60minutes


Mix corn flour and flour together, dust a work surface and the first dough ball with the mixture. Flatten the dough ball and roll out into a rectangle shape so it’s easy to fit the tray

Dust again stack 3 at a time making sure to dust the corn flour mixture before hand

Can place in the fridge between 24-48hrs before using

For the nutty mixture:

Place the almonds in food processor. Don’t overprocess, otherwise it will become a paste

For the syrup:

Place all ingredients into a medium saucepan, allow to come to the boil to allow the sugar to dissolve. Once it has transfer it onto a heat proof container and place it into the fridge overnight.


Pre-heat oven to 165c, fan forced, Lay the filo sheets on a clean work surface and cover with a clean tea towel, damped to avoid the filo from drying out


Brush melted butter into a 20x30x4cm baking tin, place filo sheets every layer to have butter brushed on it 3 stack, sprinkle nuts mixture continues doing it till it reached to the top of the tin. Finishing it off with 3 stacks of filo pastry

Use a small sharp knife to score the top of the baklava into triangles. Brush with the remaining melted butter and sprinkle a little water over the top. Bake for 45-60mins or till golden


While the dish is still hot, pour the cold liquid over the baklava and allow to cool down slightly

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  1. ali bayraktar

    4 February

    Hi… Very thanks.. New Jersey Usa

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