Turkish Hazelnut Pistachio Baklava (Printable)

Crisp phyllo layers filled with hazelnuts, pistachios, and sweet honey syrup for a delightful finish.

# What You Need:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 10.5 tablespoons unsalted butter, melted

→ Nut Filling

03 - 3.5 ounces hazelnuts, finely chopped
04 - 3.5 ounces pistachios, finely chopped
05 - 1/2 cup granulated sugar
06 - 1 teaspoon ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 5.3 ounces honey
09 - 1/2 cup granulated sugar
10 - 1 teaspoon lemon juice

# How To Make It:

01 - Preheat the oven to 350°F. Lightly brush an 8x12 inch baking pan with melted butter.
02 - Place 4 sheets of phyllo dough in the pan, brushing each sheet with melted butter before adding the next.
03 - In a mixing bowl, blend finely chopped hazelnuts, pistachios, granulated sugar, and optional ground cinnamon until evenly mixed.
04 - Evenly sprinkle one-third of the nut filling over the layered phyllo dough.
05 - Add 4 additional phyllo sheets atop the nut layer, brushing each with melted butter. Sprinkle the next third of the nut mixture evenly over these sheets.
06 - Repeat the layering process with 4 more phyllo sheets, buttering each layer, followed by the remaining nut filling evenly spread on top.
07 - Cover with the last 4 phyllo sheets, brushing each with melted butter, including the top layer.
08 - Using a sharp knife, cut the assembled pastry into diamond or square shapes to facilitate even baking and serving.
09 - Bake in the preheated oven for 35 to 40 minutes until the pastry turns golden and crisp.
10 - While baking, combine water, honey, granulated sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to thicken.
11 - Once the pastry is baked, immediately pour the hot honey syrup evenly over the hot baklava to soak in.
12 - Allow the baklava to cool completely, enabling the syrup to absorb fully before slicing and serving.

# Expert Tips:

01 -
  • The contrast between crispy phyllo and soft, spiced nuts is genuinely addictive, especially when you've made it yourself.
  • It feels fancy enough to impress guests but doesn't require any special skills once you understand the layering rhythm.
  • The honey syrup soaking into warm baklava creates this magical texture that improves as it sits, making it perfect for do-ahead entertaining.
02 -
  • Hot syrup on hot baklava is not optional—pouring cold syrup on cooled baklava creates a soggy, separated mess that tastes disappointing.
  • Phyllo is only difficult if you treat it like it's fragile; it's actually forgiving if you work confidently and keep it covered with a damp kitchen towel while you work.
  • Cutting before the baklava cools slightly means the layers shift and separate, so wait until it's at least lukewarm for clean pieces.
03 -
  • Let your phyllo thaw at room temperature for at least an hour before opening the package, and keep it covered with a damp kitchen towel while you work so it doesn't dry out and become brittle.
  • If you find yourself with phyllo tears, don't panic—a small brush stroke of butter over the tear makes it disappear once it's baked.
  • Make the honey syrup while the baklava is baking so you're not scrambling to cool it to the right temperature when your pastry comes out of the oven.
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