Baklava

Zymi Verified independent store

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Maria’s baklava, exactly as it should be — paper-thin layers of golden filo, a generous tumble of cinnamon-spiced walnuts, and a long, slow soak in sugar syrup (not honey!) that ru ns right through to the base. None of the dry, mean little pieces you sometimes get elsewhere. These are proper dessert-size slices, made from a recipe that’s been in Maria’s Greek-Cypriot family for generations and baked fresh to order in our Godalming kitchen. Best enjoyed at room temperature with a strong coffee. Maria’s rule: never skip dessert. See full ingredients and allergens. Show more