How to Make Pistachio-Walnut Baklava - A Step-by-Step Guide

Traditional baklava is a rich and sweet pastry made of layers of flaky phyllo dough, filled with nuts and honey. It is a beloved dessert in many Middle Eastern and Mediterranean countries, and for good reason. The combination of buttery layers, crunchy nuts, and sweet syrup is utterly irresistible.

Today, we're putting a unique twist on this classic dessert with our Pistachio-Walnut Baklava recipe. This variation adds a delightful flavor profile to the traditional dessert, while still...

Read more

Ingredients

  • ¾ cup white sugar, divided
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 2 cups unsalted roasted pistachio nuts, finely chopped
  • 2 cups unsalted roasted walnuts, finely chopped
  • 1 (16 ounce) package frozen phyllo pastry sheets, thawed
  • 1 cup butter, melted
  • 1 ½ cups water
  • 1 cup honey
  • 1 lemon, juiced
  • 1 tablespoon orange blossom water

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs
  • Servings: 24
  • Yield: 24 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a9x-13-inch baking sheet with parchment paper.
  • Mix 1/2 cup sugar, cinnamon, and cloves in a small bowl. Mix pistachios and walnuts together in a separate bowl.
  • Unroll phyllo sheets on a damp towel on a cutting board and cover with a second damp towel to keep them from drying out. Brush parchment paper with melted butter and place 1 phyllo sheet on top. Brush the sheet with butter and layer another sheet on top. Continue layering until you have used about 1/3 of the phyllo, brushing butter between each layer. Sprinkle 1/2 of spiced sugar and nuts on top.
  • Continue layering another 1/3 of the phyllo sheets using the same method; sprinkle on remaining spiced sugar and nuts. Layer on the remaining 1/3 of the phyllo sheets and brush the top with butter. Fold over any overhanging phyllo dough and brush with butter to seal the edges.
  • Cut slashes 2 inches apart into the dough, then diagonally across to form 2-inch diamonds.
  • Bake in the preheated oven until golden brown and crisp, 30 to 35 minutes.
  • Meanwhile, make the honey syrup. Combine water, remaining 1/4 cup of sugar, honey, lemon juice, and orange blossom water in a small sauce pot. Bring to a boil, reduce the temperature, and simmer for 20 minutes. Remove from heat and let cool until baklava finishes baking.
  • Immediately pour the hot honey syrup over the baklava and let sit until syrup is completely absorbed, 4 hours to overnight. Cut into diamond pieces following the scores made before baking. Serve at room temperature.
  • Nutrition

    305 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 20mg
    • Sodium: 190mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 2g
    • Total Sugars: 19g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 30mg
    • Iron: 1mg
    • Potassium: 174mg