Turkish Hazelnut Pistachio Baklava (Printable)

Layers of phyllo with buttery nuts and honey syrup create a rich, crisp Turkish delicacy.

# Components:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 2/3 cup unsalted butter, melted

→ Nut Filling

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

→ Honey Syrup

07 - 1/2 cup water
08 - 2/3 cup honey
09 - 1/2 cup granulated sugar
10 - 1 tsp lemon juice

# Directions:

01 - Preheat oven to 350°F. Brush an 8x12 inch baking pan with melted butter.
02 - Place 4 sheets of phyllo in the pan, brushing each sheet with melted butter as you layer them.
03 - Combine hazelnuts, pistachios, granulated sugar, and optional cinnamon in a bowl until evenly mixed.
04 - Evenly sprinkle one-third of the nut mixture over the phyllo layers.
05 - Add 4 more sheets of phyllo, brushing each with butter, then sprinkle the second third of the nut mixture evenly.
06 - Place 4 additional buttered phyllo sheets and distribute the remaining nut filling evenly over them.
07 - Add the final 4 sheets of phyllo, brushing each layer and the top generously with melted butter.
08 - Using a sharp knife, cut the layered pastry into diamond or square shapes.
09 - Bake for 35 to 40 minutes, or until the phyllo is crisp and golden brown.
10 - Simmer water, honey, sugar, and lemon juice in a saucepan until boiling, then reduce the heat and let it simmer for 10 minutes.
11 - Immediately after removing the baklava from the oven, pour the hot honey syrup evenly over the hot pastry.
12 - Allow the baklava to cool completely, permitting the syrup to soak fully into the layers.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp phyllo and tender, honey-soaked layers is absolutely addictive.
  • Hazelnuts and pistachios together create a flavor depth that tastes far more complex than the ingredient list suggests.
  • Watching it bake is half the joy—those golden sheets catching the oven light are impossible to resist.
02 -
  • Hot syrup on hot baklava is non-negotiable—cold syrup on cold baklava results in a sad, dry dessert that slides off instead of soaking in.
  • Phyllo is temperamental but forgiving; tears happen, but overlapping or patching pieces with extra butter makes them invisible once baked.
  • The cutting step matters more than it seems—uncut baklava becomes a frustrating puzzle once it hardens, so cut while warm and pliable.
03 -
  • Chill the assembled baklava for 30 minutes before baking—cold phyllo layers stay more distinct and crisp rather than fusing together slightly.
  • If you want deeper color on top without overbaking the inside, tent it loosely with foil for the first 20 minutes, then remove for the final 15–20 minutes.
  • Use a very sharp knife for cutting, and clean it between cuts if phyllo sticks—sticky knife equals torn pastry, sharp knife equals clean cuts.
Return