Turkish Hazelnut Pistachio Baklava (Printable)

A crisp pastry with layered nuts and honey syrup, showcasing Turkish flavors and textures.

# Components:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 2/3 cup (5 1/4 oz) unsalted butter, melted

→ Nut Filling

03 - 3 1/2 oz hazelnuts, finely chopped
04 - 3 1/2 oz pistachios, finely chopped
05 - 7 tbsp granulated sugar
06 - 1 tsp ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 1/2 cup honey
09 - 1/2 cup granulated sugar
10 - 1 tsp lemon juice

# Method:

01 - Preheat oven to 350°F. Lightly brush an 8x12 inch baking pan with melted butter.
02 - Place 4 sheets of phyllo in the pan, brushing each with melted butter as you layer.
03 - In a bowl, combine finely chopped hazelnuts, pistachios, sugar, and cinnamon if using.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo.
05 - Layer 4 more sheets of phyllo, brushing each sheet with melted butter. Sprinkle another third of the nut filling evenly over these layers.
06 - Add 4 more phyllo sheets, buttering each, followed by the remaining nut mixture.
07 - Complete with last 4 phyllo sheets, brushing butter on each layer including the top.
08 - Cut the layered pastry into diamond or square shapes using a sharp knife.
09 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
10 - Combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer gently for 10 minutes.
11 - Pour the hot honey syrup evenly over the hot baklava immediately after baking.
12 - Allow to cool completely, letting the syrup soak thoroughly before serving.

# Expert Advice:

01 -
  • The contrast between shattered-crisp phyllo and the buttery nut filling makes every bite feel like a small celebration.
  • It actually tastes more impressive than it is to make, which is the dream of any home baker.
  • One batch makes 16 pieces, so you can share it without feeling like you're giving away your secret.
02 -
  • Hot syrup on hot pastry is not optional—it's the difference between baklava that's memorable and baklava that feels like you made it from a box.
  • Phyllo will dry out fast if you're not brushing it, so work quickly but not frantically, keeping the unused sheets under a damp towel.
03 -
  • If your phyllo cracks or tears, don't panic—just brush the damaged spot with a little extra butter and keep going; baklava is forgiving to those who stay calm.
  • The honey syrup should be poured immediately onto the hot pastry, not when it cools, because that's when the layers are open and ready to absorb instead of just sit on top.
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