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Baklava fingers with honey syrup and halva ice-cream

Australian Gourmet Traveller Greek dessert recipe for baklava fingers with honey syrup and halva ice-cream.

By Lisa Featherby
  • Serves 12
  • 20 mins preparation
  • 20 mins cooking plus cooling
Baklava fingers with honey syrup and halva ice-cream
Baklava fingers with honey syrup and halva ice-cream

Nothing says Greek sweets like nuts and filo; these pastries, called floyeres, are basically rolled baklava.


  • 200 gm walnuts
  • 1 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 12 filo sheets
  • 125 gm butter, melted
Halva ice-cream
  • 1 litre good-quality vanilla bean ice-cream, softened
  • 150 gm halva, diced, plus extra, shaved, to serve
Honey syrup
  • 90 gm honey
  • 55 gm caster sugar


  • 1
    For halva ice-cream, combine ice-cream and halva in a bowl, fold halva lightly through ice-cream and freeze until firm (2 hours). Makes 1 litre.
  • 2
    Preheat oven to 180C. Process walnuts, sugar and cinnamon until coarsely ground. Layer four sheets of filo brushed with melted butter, spread over one-third of walnut mixture, cut pastry into four widthways, then roll each into a cigar shape. Place on a baking tray lined with baking paper and brush with extra melted butter. Repeat with remaining pastry and nuts and bake until golden (15-25 minutes). Transfer to a heatproof shallow tray and set aside.
  • 3
    For honey syrup, combine ingredients in a saucepan with 60ml water and bring to the boil, stirring to dissolve sugar. Pour over baklava fingers, stand for 5 minutes, and serve warm with halva ice-cream and shaved halva.