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Honey Roast Cashew & Sesame Baklava

  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings1 portions
recipe image Honey Roast Cashew & Sesame Baklava


  • 2 x pkts of Filo pastry (12 sheets)
  • 150g Stork block, melted
  • 200g honey roast cashew nuts
  • 25g sesame seeds plus 1 tbsp
  • 2 tbsps caster sugar
  • 300ml water
  • 350g caster sugar
  • 125ml honey
  • Zest of 1 lemon

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Blitz the cashews in a food processor to chop fairly finely. Combine the cashews with the 25g sesame seeds and 2 tbsps sugar in a bowl and set to one side.
  2. Cut the 12 sheets of Filo pastry in half. Brush an 8” square tin well with the melted Stork and line the base with a piece of Filo. Layer half of the filo pieces in the base of the tin, brushing each well with the melted Stork.
  3. Add the nut and sesame mixture and then top with the remaining sheets of Filo, brushing each with melted Stork as before. Trim the pastry neatly around the edges.
  4. Brush the top of the Baklava with the remaining melted Stork, scatter with the tablespoon of sesame seeds and score the top in a diamond pattern. Bake in the oven for 45 minutes until golden.
  5. Place the water, caster sugar, honey and lemon zest in a pan and heat gently until the sugar has melted. Simmer for 15 minutes until the syrup has thickened and reduced by 1/3.
  6. Spoon half of the syrup over the Baklava and allow to stand for 5 minutes before spooning over the remaining syrup. Allow to cool. Serve.