Janelle Halil's heirloom baklava recipe steals the Mother's Day spotlight

Janelle Halil and her mother Ayshe have shared their family’s rolled orange and pistachio baklava recipe on The Morning Show. The dish, passed down through generations, was featured as a special treat for Mother’s Day. The recipe serves 12 to 16 people and uses a mix of nuts, spices, and delicate filo pastry. The baklava begins with a nut filling made from walnuts, pistachios, caster sugar, cinnamon, orange zest, and a pinch of salt. This mixture is spread onto sheets of filo pastry, which are then rolled tightly and placed in a 22 x 40cm tray. Each layer is brushed with melted butter before baking.

The baklava bakes at 180°C (160°C fan) for 25 to 30 minutes, until it turns deep golden and crisp. While it cooks, a sugar syrup is prepared using water, caster sugar, a cinnamon stick, orange peel, and lemon juice. Once the syrup cools, it is poured over the hot baklava. The dish must soak for at least 30 minutes before serving. This step ensures the pastry absorbs the sweet, citrus-infused syrup.

The Halil family’s recipe combines traditional techniques with bright flavours from orange and pistachio. The baked pastry is finished with a fragrant syrup, making it a rich and aromatic dessert. The dish is now available for home cooks to recreate, thanks to the shared instructions.