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Pumpkin baklava with saffron and orange syrup

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  • High in dietary fibre
  • Vegetarian
  • Seafood free
  • Shellfish free
  • Egg free

Drizzled with a sweet saffron and orange syrup, this delicious pumpkin baklava is perfect for sharing. With just 20 minutes prep time needed, it’s easier to make at home than you may think. Give it a go this weekend.

  • Serves12
  • Cook time40 minutes
  • Prep time20 minutes, + cooling & 15 mins chilling time
Pumpkin baklava with saffron and orange syrup


  • 150g walnuts
  • 150g pistachios
  • 150g almonds
  • 300g coarsely grated Kent pumpkin
  • 1/2 cup (110g) caster sugar
  • 1 tsp ground cinnamon
  • 125g unsalted butter, melted
  • 16 sheets filo pastry

Saffron & orange syrup

  • 1/2 cup (125ml) honey
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (125ml) orange juice
  • Pinch of saffron threads (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the walnuts, pistachios and almonds in a food processor and process until finely chopped. Transfer to a large bowl with the pumpkin, sugar and cinnamon and toss to combine.
  2. Step 2

    Brush the base and sides of a 20cm x 30cm slice pan with butter. Fold 4 filo sheets in half and brush with the butter. Arrange the filo in the base of the prepared pan and sprinkle with one-third of the walnut mixture.
  3. Step 3

    Fold 4 more filo sheets in half and brush with butter. Place on top of the walnut mixture. Sprinkle with half the remaining walnut mixture. Repeat layering with the remaining filo sheets, butter and walnut mixture, finishing with filo sheets. Brush with butter and place in the fridge for 15 mins to chill.
  4. Step 4

    Use a small sharp knife to cut a diamond pattern into the baklava. Place the pan on a baking tray and bake for 40 mins or until golden.
  5. Step 5

    Meanwhile, to make the saffron and orange syrup, combine the honey, sugar, orange juice, saffron, if using, and ½ cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 5 mins or until the mixture reduces slightly. Set aside to cool slightly.
  6. Step 6

    Pour warm syrup over the baklava. Set aside to cool completely.

    Serve with finely chopped pistachio

    Find me: Saffron adds a sweet, floral taste to desserts. Find it in the herbs and spices aisle.

Nutrition Information

Per Serve

Energy: 2162kJ/517 Cals (25%)

Protein: 9g (18%)

Fat: 31g (44%)

Sat fat: 8g (33%)

Carb: 51g (16%)

Sugar: 39g (43%)

Fibre: 5g (17%)

Sodium: 114mg (6%)