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Aditya Kanojiya

Student, IHM Lucknow

Tomato Baklava



Tomato 6 no.

Sugar 1/2 cup

Water 1/2 cup

Lemon juice 1 no.

Ground cinnamon 1 tsp

Ground cloves 1 tsp

Ground cardamom 1 tsp

Chopped walnuts 1/2 cup

Chopped pistachios 1/2 cup

Melted butter 100 gm

Phyllo sheet 1 package

Crumbled Mawa 1/2 cup

For Sugar Syrup :

Sugar 1 cup

Water 1/2 cup


1.Preheat your oven to 350°F (175°C).

2.Start by preparing the tomato filling. concasse the tomato, then peel and chop

the tomatoes, then place them in a saucepan with the sugar, water, lemon juice

, cinnamon, cloves, cardamom.

3. cook the mixture over medium heat for about 20 minutes, or until the

tomatoes are soft and then add the crumbled mawa to the mixture onces it has

thickened. stir until the mawa is fully incorporated and the mixture is smooth.

let it cool. once the tomato filling has cooled, stir in the chopped walnut and pistachio

4. Lay one phyllo sheet in the bottom of the dish and brush it with melted butter.

Repeat this process with 6 more sheets of phyllos, brushing each one with butter

5.Then cut and divide into 6, in square shape.

6.Then take one square phyllo sheet and add tomato nut mixture in a small portion.

7. Roll the phyllo sheet , add keep it a side.

8. Take a baking tray, apply butter paper place all the phyllo rolls into it, drizzled

some melted butter on it.

9. Bake in the preheated oven for 25-30 minutes, or until the baklava is golden

brown and crispy.

10. Apply melted butter on it, then add a sugar syrup.

11. Allow the baklava to cool completely before serving.

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