This recipe is my version of the Greek classic and holds a very special place in my heart because my late Grandfather retired to Corfu when I was young. I have been to visit many, many times throughout my life but I could never have a taste of this flaky delight. He would always take us to authentic Greek tavernas and at the end of every meal we would be presented with a traditional Baklava crammed full with nuts and fruits.
My version of this recipe still features the fatty, nuttiness that you would expect from a classic Baklava by using pumpkin and sesame seeds as an alternative. Toasting the seeds before making your filling adds an extra nutty layer to the dish. The dried fruits mixed with honey offer that sweet, chewy texture that coats your mouth. This recipe features my favourite fruit combination but you can easily substitute the figs, dates and apricots for sultanas, raisins, currants or whatever dried fruit you fancy. I also love adding a dash of orange liqueur but you can always sub this out for orange juice or even orange blossom water for an alcohol-free version.
I usually opt for shop-bought pastry when it comes to filo. In the UK, Jus-Rol’s ready rolled filo pastry sheets are exactly the right size for a 21cm tin when cut in half so you’ll get 14 layers out of the 7 sheet box. However I do find that ready made pastry is often slightly too thick and can come out chewy… For a lighter and even flakier version of this dish, why not try making your own filo pastry and share you results with us!