Pistachio baklava snake

You'll go nuts for this sweet and sticky pistachio baklava snake - easy to prepare and perfect for morning tea!

  • 30 mins preparation
  • 1 hr 25 mins cooking
  • Serves 12
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Pistachio baklava snake
  • 2 cup unsalted shelled pistachios
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup pecans
  • 1 cup caster sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon allspice
  • 3 teaspoon finely grated orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla essence
  • 15 sheets filo pastry
  • 125 gram butter, melted
  • 1/2 cup honey
  • 1/2 cup caster sugar, extra
  • 1/3 cup extra orange juice


Pistachio baklava snake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line base and side of a 24cm springform pan with baking paper.
  • 2
    Process pistachios, almonds and pecans in a food processor until finely chopped. Add sugar, cinnamon, allspice, zest, juice and vanilla; pulse to combine. Set aside about 1/8 cup of nut mixture, to decorate.
  • 3
    For each log, stack 3 sheets of filo on a flat work surface, brushing with butter between each sheet. Spread with a fifth of the nut mixture along one edge, leaving a 2cm border.
  • 4
    Roll up tightly to enclose filling and form a log. Brush the top with butter. Cover pastry with a damp tea towel to stop it drying out. Repeat, using the remaining pastry and filling, to make 5 logs in total.
  • 5
    Shape 1 log into a coil; place at centre of prepared pan. Shape another log around pastry coil in pan. Continue shaping until prepared pan base is covered with coiled pastry logs.
  • 6
    Meanwhile, combine the extra sugar, honey and extra juice in a small saucepan; cook and stir over low heat for 2 minutes or until the sugar dissolves. Increase heat to moderate. Bring to the boil; boil for 5 minutes or until syrupy.
  • 7
    Pour warm syrup over the warm baklava in pan. Cool for 10 minutes.
  • 8
    Bake for 25 minutes or until golden. Sprinkle top with reserved nut mixture.