Baklava would have to be one of our favourite desserts and this is a wonderful variation of the traditional classic.

Seasonal corella pears mixed with walnuts and spices, all encased in a golden crunchy fillo pastry and smothered in a salted caramel sauce.

Hello Autumn, we’re glad you are here!



8 Corella pears, peeled, cored and roughly chopped

Juice of 1 lemon

1 tablespoon vanilla bean paste

2 teaspoons ground cinnamon

500g caster sugar

½ cup water

300ml thickened cream

1 teaspoon salt

500g walnuts, finely chopped

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

375g Fillo Pastry, at room temperature

200g unsalted butter, melted



Preheat the oven to 180 degrees Celsius.

Place pear, lemon juice, vanilla bean paste and 2 teaspoons of cinnamon in a small saucepan. Cook over medium heat for 5 minutes. The pears will release a lot of liquid. Transfer the pears to a fine sieve and drain for at least 10 minutes so that most of the liquid drains.

To make the caramel, place the sugar and water in a large frypan and stir to combine. Place frypan over medium heat and allow to simmer and cook for 10-12 minutes or until golden in colour. Be sure not to stir the mixture during that time (as tempting as it may be).

Add the cream and salt to the pan. The mixture might crystallise and will froth up at the same time, this is normal (don’t be alarmed!). Using a whisk, gently stir the mixture until smooth. Allow it to cook on low heat for a further minute. (If you do find that the caramel has crystallised in sections, simply run it through a fine sieve to remove any clumps of sugar after you have removed it from the heat).

Place walnuts, cinnamon and nutmeg in a large bowl and stir to combine. Add the drained pears and ¾ cup of the caramel mixture and stir to combine.

Grease a 30cm x 23cm (or slightly larger) baking dish with butter.

Place one sheet of fillo pastry on a clean workbench, with the long edge of the pastry facing you. Lightly brush with butter and place another sheet of fillo pastry on top. Place 1/3 cup of the pear filling approximately 3-4 cm from the bottom edge of the pastry and spread it into a 23cm long log (or however long the width of your baking dish is). Fold the long side of the pastry over the filling once, followed by the left side of the pastry and then the right side of the pastry. Continue to roll the long side until you have a log. Place the log into the baking dish. Continue with remaining fillo pastry and filling.

Using a sharp knife, cut the logs into thirds. Brush liberally with butter and bake for 45-55 minutes or until golden brown. Brush the cooled caramel sauce liberally over the hot baklava. Sprinkle the top with some extra salt. We enjoy eating this warm (who wants to wait!!!) but it just as good at room temperature or even a few days later out of the fridge.




  1. Anna Reply

    Your recipe called for vanilla bean paste and you failed to say where or when to add it. Also my sugar never turned out to a nice golden colour in 10 to 12 mins. I waited half an hour and still nothing. So I added the cream and salt. Unfortunately it hasn’t turned out. Straight in the bin. Please correct your recipe. This would have been a lovely dessert.

    • admin Reply

      Hi Anna, we are sorry to hear that the caramel didn’t work out for you. We have made the recipe quite a few times and we haven’t had a problem. Perhaps try increasing the heat that you are cooking the caramel over. When you add the cream it can crystallise – this is completely normal. You just have to keep whisking for it to smooth out, and if there are any clumps in it simply pass it through a sieve. (also thanks for pointing out the vanilla bean omission, we have amended that)

  2. Irene Reply

    I also had a lot of trouble with the caramel. Ended up trying three times before success. On my successful attempt, I used a bunch of online tips (add the sugar to the water in batches, swish the pot gently and never stir, wait for the sugar to dissolve completely before allowing to come to the boil, use a lid while waiting for the sugar to dissolve so condensation keeps the sides of the pan wet and prevents crystals forming from sugar stuck to the edges, once dissolved and clear like water allow to simmer on medium-high with the lid off until water completely evaporates and the sugar turns to caramel). I think for inexperienced caramel makers like me, these tips we’re very helpful. Baklava is in the oven now and looks beautiful. Can’t wait to try it!

    • admin Reply

      It can be tricky getting the caramel right and when it can seem daunting. So glad it worked out in the end. Thanks for sharing those helpful tips.

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