Nora’s show stopping baklava

This recipe was taught to me by my Armenian neighbour and friend Nora. When she first moved in 12 years ago she brought over a plate of these delightful wonders and I was dazzled! Not only were they simply gorgeous, they were not overwhelmingly sweet! I begged her to show me how to make them and I’ve been making them à la Nora ever since.  It takes a lot of practice to get them looking perfect like Nora’s but I’m getting there!

You will need a long slim stick to make these. I use the bottom stick of a wooden clothes hanger just like Nora showed me.


  • 1 pack of thin phyllo dough – there are 2 to 3 different thicknesses available; use the thinnest

  • 1 cup of melted butter & a brush

  • 1 cup of finely chopped pistachios


  • 2 cups water to 1 cup of sugar with a squeeze of lime juice

  • Boil the mix for approximately 5 minutes and set aside to cool


Unfold the phyllo dough and cut the sheets in half

Cover the sheets with a damp cloth while you work

Cover the stick with some saran wrap

Take 2 sheets of phyllo and brush the top layer with butter

Then roll the phyllo dough onto the stick, being careful not to break the sheets

Leave about an inch of phyllo unrolled then gently scrunch the sheets on the stick and slide it off

Roll the accordion-looking dough into a circle with the inch of flat sheet in the middle to make the base that will nestle the pistachios

Brush the circles with butter and bake them in a 350 degree oven for approximately 20 -25 minutes or until golden brown

Once they have cooled a bit, fill each circle with the ground pistachios and then cover them with the simple syrup


PS: I would love to know if you’ve tried them!

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