This Mother's Day, The Morning Show is celebrating the recipes passed down through generations, with My Kitchen Rules (MKR) winner Janelle Halil and her mum Ayshe sharing their much-loved rolled orange and pistachio baklava.
The flaky, golden dessert has become a treasured family tradition, with Ayshe teaching the recipe to Janelle years ago. Now, the mother-daughter duo is bringing that tradition to Australian kitchens, showing viewers how to create the perfect rippled filo pastry, nut filling, and glossy sugar syrup at home.
Rolled Orange & Pistachio Baklava
Baklava Filling
Ingredients
- 200g walnuts
- 150g shelled pistachios
- 75g caster sugar
- 2 tsp ground cinnamon
- Finely grated zest of 2 oranges
- Pinch of salt
Method
Blitz until finely chopped (not a paste). Set aside.
Sugar Syrup
Ingredients
- 250ml water
- 220g caster sugar
- 1 cinnamon stick
- Strip of orange peel
- 1 tsp lemon juice
Method
Combine water and sugar over low heat, stirring until dissolved. Add cinnamon stick, orange peel, and lemon juice. Simmer for 10–15 minutes until slightly thickened. Cool completely and remove the cinnamon stick.
Baklava Assembly
Ingredients
- 1 packet filo pastry
- 200–250g melted butter
Method
Preheat oven to 180°C (fan 160°C). Grease a 22 x 40cm tray. Lay filo sheet, brush with butter. Sprinkle filling evenly. Roll using a dowel/rolling pin. Gently scrunch to create ripples. Slide into tray. Repeat with remaining ingredients. Brush tops generously with butter. Bake for 25–30 minutes until deep golden and crisp. Pour over cold syrup immediately after baking. Let soak for at least 30 minutes.
