Apricot and Pistachio Baklawa Parcels

Apricot and Pistachio Baklawa Parcels are the classic Middle Eastern sweet flaky dessert that never disappoints.
30 minutes
20 minutes
18 mini

About this recipe

Apricot and Pistachio Baklawa Parcels are the classic Middle Eastern sweet flaky dessert that never disappoints. Baklawa is frequently referred to as baklava but it is not really the same. There is a difference! Read more. This is my simple version of the baklawa recipe. Pretty baklawa parcels that are sure to be crowd pleasers.



Main Ingredients

  • 12 sheets filo pastry
  • 150 grams ghee melted
  • Pistachios (roughly ground) to garnish (extra)
  • Diced dried apricots to garnish (extra)

Sugar Syrup

  • 1 cup sugar
  • ½ cup water
  • 1 teaspoon lemon juice
  • 2 teaspoon orange blossom water

Pistachio Filling

  • 200 grams pistachio roughly ground
  • 50 grams brown sugar
  • 30 grams (2 tablespoons) dried soft apricots diced
  • 2 teaspoons orange blossom water

Notes from Rouba

  • You can substitute Orange Blossom water with 1 teaspoon of orange blossom essence.
  • Apricot and Pistachio Baklawa Parcels can be stored at room temperature (in an airtight container) for 1-2 weeks.
  • These are best enjoyed once cooled.


Step 1.

Preheat the oven to 190°C. Grease a nonstick 24 mini cupcake tray with approximately 1-2 tablespoons of melted ghee. To make the sugar syrup, place the syrup ingredients in a small saucepan over medium heat. Bring to a boil. Lower the heat and continue to boil for approximately 7-10 minutes until the syrup slightly thickens. Remove from heat and cool completely.

Step 2.

Meanwhile, prepare the filo pastry by stacking 6 sheets of filo on top of each other and cutting them into 9 cm squares.

Step 3.

Place each stack of 6 filo squares into the cupcake tin. Repeat with the remaining 6 sheet of filo.

Step 4.

Combine and mix filling ingredients. Divide filling equally between the filo stacks. Gather the pastry and scrunch them together at the center to form a parcel.

Step 5.

Heat remaining ghee for 1-2 minutes over medium heat until very hot and pour directly over each Baklawa parcel making sure to saturate them well. Bake in preheated oven for approximately 10 minutes or until golden in colour. Remove from the oven and immediately pour 1-2 tablespoons of cooled sugar syrup over each hot baklawa parcel. Garnish with ground pistachio or slivered pistachio and diced dried apricots.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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