Farm fare: Mixed seed baklava


Baklava is one of those desserts with a reputation for being difficult to make, but this recipe is surprisingly easy. The rich, sweet flavour is usually complemented by a sprinkle of pistachio nuts, but this recipe replaces it with seeds to give you an omega boost.

Mixed seed baklava


250g Pouyoukas omega seed mix

50g Pouyoukas sunflower seeds

2 tablespoons (30ml) brown sugar

½ teaspoon (2,5ml) ground cinnamon

½ teaspoon (2,5ml) ground cloves

1 lemon zest

4 sheets filo pastry

150g butter, melted

1 cup (250ml) honey

1 lemon peel

4 whole cloves

1 cinnamon stick


  1. In a small bowl, combine the mixed seeds, sunflower seeds, brown sugar, ground cinnamon, ground cloves and lemon zest. Mix well and set aside.
  2. Lay one sheet of filo pastry on a clean work surface and cover the remaining with a clean, damp tea towel. Cut the filo pastry lengthways and in half again.
  3. Brush each square with butter, place some of the filling in the centre of each square.
  4. Tuck the sides of the pastry over the filling and gently roll up, sealing the edge with butter. Place seam side down onto a lined baking tray. Continue with the remaining pastry and filling.
  5. Brush the baklava with melted butter and scatter with any remaining filling or extra seeds.
  6. Bake in a preheated 180°C oven for 10-12 minutes or until golden.
  7. Place the honey, lemon peel, cloves and cinnamon stick in a small saucepan and heat slowly over a low heat.
  8. Remove baklava from the oven, place in a large baking dish and cover with warm honey. – AGT Foods (