Salted Pretzel and Taylor Pass Honey Baklava

Salted Pretzel and Taylor Pass Honey Baklava

Recipe by: Chef Jason Roberts


  • 40 sheets filo pastry (2 x 375g or 1 x 1lb pack) thawed , preferably overnight
  • 3 cups walnuts
  • 1 1/2 cups salted pretzels
  • Dried rose petals (optional)
  • 250gm/ 1/2 lb unsalted butter, melted and slightly cooled
  • 1 cup white sugar
  • 2 tbsp lemon juice
  • 3/4 cup water
  • 1/2 cup Taylor Pass Native Flower Honey



  • Preheat oven to 160C / 325F.

  • In a 9 x 13"" baking pan, cut filo to fit.

  • Keep pastry covered with a damp tea towel at all times.

  • Place walnuts and pretzels in a food processor, pulse a few times or until you have fine crumbs - but NOT powder.


  • Brush base of pan with butter. Lay over one sheet of filo. Brush with butter.

  • Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.



  • Cover with 5 sheets of filo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.

  • Cover with 10 sheets of filo, brushing every sheet with butter, including the final layer.

  • Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds.

  • Bake for an hour or until golden brown.


  • Meanwhile, place syrup ingredients into a saucepan over medium high heat. Bring to a simmer, stir to dissolve sugar. Lower heat to medium and simmer for 3 minutes, remove from heat and cool.

  • Remove baklava from oven and immediately pour over cool syrup.

  • Leave to soak for at least 6 hours, preferably overnight.

  • Check to ensure each piece is cut all the way through, then serve. Keeps for a week.... though it probably won't last that long.

 Taylor Pass Honey Baklava

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