Baklava without phyllo using msemen: a layered guide

Traditional baklava relies on very thin phyllo for its paper-like layers. Msemen, the Moroccan flatbread whose flaky structure comes from folding and rolling, brings more substance and a deeper baked flavour. Used as the pastry base, it creates a thicker, more rustic baklava rather than an exact phyllo substitute.

Learning how to make baklava without phyllo using msemen involves a two-stage bake: cook the flatbread first, then layer it with nuts and bake again. The method works with packaged flatbreads or unbaked dough from a specialist bakery, and it gives a flaky filling with crisp, buttery edges.

In Australia, Brunswick in Melbourne and Bankstown in Sydney have established Middle Eastern bakery communities, making them sensible places to look for fresh msemen. Call ahead because not every bakery keeps unbaked dough on hand. The baking sections at Coles and Woolworths stock walnuts, almonds and honey, while pistachios are available but can be costly.

The main adjustment is to treat msemen as a substantial laminated flatbread, not paper-thin pastry. That calls for fewer layers, careful buttering and a second bake after assembly. It also gives the finished dessert enough heft to serve as a centrepiece rather than a fragile after-dinner nibble.

What you need and how to prepare it

Begin with the base you can realistically buy. Packaged cooked plain msemen keeps the method accessible; specialist Middle Eastern bakeries in Brunswick and Bankstown are useful places to check for fresh flatbreads or uncooked dough. Availability varies, so call ahead and choose plain msemen, since filled or heavily sugared versions can overwhelm the nuts.

Restaurant pastry is a useful reference for how a layered dessert is served. If you want to know whether SOUK currently offers a comparable nut pastry, contact SOUK to check before planning a home version, since restaurant menus and availability can change.

Gather the following for one 23 cm square tin:

• 6–8 cooked plain msemen flatbreads, or about 450 g unbaked msemen dough
• 280 g nuts: 180 g walnuts and 100 g pistachios, or 250 g walnuts with extra almonds
• 100 g unsalted butter, melted, plus a little extra for the tin
• 100 g honey, 120 g caster sugar and 150 ml water
• 1 tbsp lemon juice, ½ tsp ground cinnamon, a pinch of salt and optional orange-blossom water

Choose a flavour profile before mixing the filling:

• Classic: keep the walnuts and pistachios, add cinnamon to the nut layer and use honey-lemon syrup.
• Floral: add ½ teaspoon orange-blossom water to the warm syrup, off the heat.
• Australian pantry: replace half the walnuts with toasted almonds or chopped Australian-grown macadamias.
• Seed-based: replace the nuts with equal weights of pumpkin and sunflower seeds for a version without nuts.

Prepare the nuts and build the layers

Toast the walnuts and pistachios at 160°C for 6–8 minutes, stirring once, then cool and roughly chop them. Toss with most of the cinnamon and the salt. Keeping the nuts dry helps the filling stay crisp instead of steaming into a dense paste.

Seasonality is worth respecting even in a sweet bake. This seasonal produce guide from Wheelhouse at Falkirk follows Scottish vegetables through the seasons and shows how availability can shape daily specials, a useful reminder to adjust a pastry filling rather than cling to a fixed shopping list.

If you have unbaked msemen dough, work it gently between baking paper to about 2 mm, prick it, brush with butter and bake at 180°C for 10–12 minutes. Let it cool before layering. If you have cooked flatbreads, warm them at 150°C for five minutes, then tear or cut them into broad pieces. Avoid pulverising them into crumbs; crumbs crisp well but turn brittle after the syrup goes on.

Bake until golden and crackly

Heat the oven to 180°C conventional or 160°C fan-forced. Line a 23 cm square tin with baking paper and brush it with butter. Cut or tear the msemen into pieces large enough to cover the base without leaving many gaps; three or four broad layers work better than a dozen tiny scraps.

Spread a third of the nut mixture over the first sheet and brush with butter. Add a second sheet, half the remaining nuts, and another brush of butter. Repeat with the third sheet, gather the edges loosely and scatter the rest of the nuts on top. Pack the corners gently, because gaps allow syrup to pool underneath.

Bake for 25–35 minutes, until the pastry is deeply golden and the nut layer smells toasted. Rotate the tin halfway through and cover the top with foil if it darkens before the centre is crisp. Since the flatbread may already be well browned, check early. Rest the tin for 10 minutes before adding syrup.

Make the syrup and store it safely

For the syrup, combine the honey, sugar, water and lemon juice in a saucepan. Stir over medium heat until the sugar dissolves, then simmer gently for 8–10 minutes. You want a light, pourable syrup, not a hard caramel. Take the pan off the heat and stir in the orange-blossom water if using.

Pour the hot syrup over the warm baklava, using the back of a spoon to guide it into the corners. The layers soften as they absorb the syrup, while the filling stays moist and the top remains flaky. Leave the tray undisturbed for about two hours in a cool kitchen so the syrup settles through the pastry.

Food safety in Australia is governed by the Australia New Zealand Food Standards Code and FSANZ guidance. This nut-and-honey version has no raw egg; if you add a raw egg wash or raw custard filling, cook it to at least 74°C. Refrigerate promptly, keeping the time at room temperature below two hours, or one hour when the room is above 32°C, particularly relevant during a Brisbane or Sydney summer. Keep the tray sealed and eat within three to four days.

Bring it to the table

Cut the baklava with a sharp knife, wiping the blade between pieces so the layers stay clean rather than being crushed. After refrigeration, let a portion stand for 20–30 minutes. Thick yoghurt, crème fraîche or cream balances the honey, while coffee or black tea makes it easy to include with a weekend brunch.

For a gathering, bake the tray a day ahead and chill it whole; portion it just before serving. If you would prefer a restaurant-prepared pastry, contact the restaurant to ask about SOUK’s current dessert options. Make a batch this week and serve it to someone you love.