Pistachio Baklava and Ceylon Tea Pairing

Indulge in the exquisite pairing of pistachio baklava and Ceylon tea. The rich, nutty flavours of the baklava beautifully complement the bold, robust notes of the tea. This pairing enhances the enjoyment of both treats, creating a harmonious blend of flavours that is both refreshing and satisfying. Perfect for a delightful afternoon tea or a special dessert occasion.

Pistachio Baklava and Ceylon Tea Pairing



Time to Make

1 hour




Ceylon tea

Teas from high elevations give the brew its bright colour and greater flavour whilst the 'medium grown' teas add a citrussy freshness.


  • 1 Pack of Filo Pastry
  • 100g Butter
  • 50ml Vegetable oil
  • 200g crushed pistachios

For the Syrup:

  • 350ml Water
  • 500g Granulated Sugar
  • 1/2 tsp Rose Water
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Honey


  1. Pre-heat oven to 180c. Start making the syrup by adding water and sugar on a medium heat, stirring until sugar has dissolved, then add the honey.  Turn off the heat as soon as it comes to a boil, immediately adding the lemon juice and rose water. Let this cool and store any extra syrup in the fridge in a sealable bottle.
  2. Add the butter and vegetable oil to a saucepan, on low heat, until melted. This will be used to brush the pastry.
  3. Cut the filo pastry to fit your oven proof dish. Begin to add the filo pastry 2 layers at a time, brushing the butter-oil mixture generously each time another 2 layers are added.
  4. Once half of the pastry sheets have been used, add the crushed pistachios, spreading them evenly across the pastry.
  5. Repeat the layering process until you have used all of the filo pastry sheets.
  6. Cut the pastry into small squares or diamonds using a sharp knife, then place in the oven for around 20 minutes, or until the pastry is cooked through and golden brown.
  7. Remove from the oven and generously pour the syrup between the lines whilst the pastry is still hot.
  8. Serve with a cup of Ahmad Tea Ceylon once the pastry has cooled.