Baklava Crêpe Cake

Crêpe cakes are so majestically beautiful. To me, they are a testament to the love the cook must have for those they cook for.

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A crêpe cake is made up of 20 or so crêpes, with a very thin filling in between each layer. It’s not that they are difficult to make, but it does take some time to make all the crêpes and then layer them with the filling.

A piece of baklava crêpe cake being removed from the whole cake.

This recipe takes the flavors of baklava (nuts, lemon, cinnamon and honey) and uses crêpes instead of phyllo dough to separate the layers of sweet nuts. Although this little cake (it’s only 8-inches in diameter) may seem a bit diminutive, just like baklava, a little goes a long way so it will feed 6 to 8 adults quite happily with a nice strong cup of espresso.

Baklava crêpe cake on a white cake stand.

Baklava Crêpe Cake

  • Prep Time: 30 m
  • Total Time: 30 m
  • Servings:


  • 2 cups pistachios
  • 1 cup walnuts
  • 2 tablespoons lemon zest about 2 lemons
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup honey
  • 1 cup unsalted butter melted and browned*
  • 20 sweet dessert crepes see recipe


  1. Place the nuts in a food processor or food chopper and grind them to an evenly ground crumb (you don't want them to turn into powder, but you don't want any large chunks).
  2. Combine the ground nuts with the lemon zest, salt, cinnamon, honey and melted butter. Keep the bowl in a warm place - like over a saucepan of simmering water.
  3. Layer the crêpes with 1 to 2 tablespoons of nut mixture in between each crêpe, spreading the nuts as evenly as possible and all the way to the outer edge of each crêpe.
  4. Pour any remaining nut mixture over the top of the cake and garnish with some extra lemon zest.
  5. Serve room temperature, slicing the cake into wedges.
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