Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

When Morito first opened, we used to buy baklava from Antepliler on Green Lanes, as it is some of the best in London. We now make our own.



  • 450 g walnuts
  • 70 g caster sugar
  • 1 teasp


Blitz the walnuts in a food processor until they resemble breadcrumbs. Transfer to a bowl, mix in the remaining filling ingredients and set aside.

Place all the syrup ingredients except the rosewater in a pan. Gently bring to the boil and simmer until the syrup has thickened and coats the back of a spoon lightly (like single cream). This should take around 30 minutes. Remove from the he