Turkish Hazelnut Pistachio Baklava (Print Version)

Crisp phyllo pastry layered with nut filling and golden honey drizzle, perfect for a delightful treat.

# What You'll Need:

→ 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 teaspoon ground cinnamon (optional)

→ Honey Syrup

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

# How to Make It:

01 - Preheat the oven to 350°F. Generously 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, combine finely chopped hazelnuts, pistachios, granulated sugar, and cinnamon if using.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo sheets.
05 - Layer 4 more phyllo sheets atop the nuts, brushing each with butter, then sprinkle with another third of the nut mixture.
06 - Repeat by layering 4 phyllo sheets with the remaining nuts, then finish with the final 4 phyllo sheets, buttering each thoroughly.
07 - Using a sharp knife, cut the layered pastry into diamond or square shapes to facilitate serving.
08 - Bake for 35 to 40 minutes, or until the phyllo is crisp and golden brown.
09 - 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.
10 - Immediately after baking, pour the hot honey syrup evenly over the hot pastry. Allow to cool completely so syrup is absorbed.

# Additional Tips::

01 -
  • The contrast between shatter-crisp layers and buttery, nutty filling is absolutely addictive.
  • Hot honey syrup poured over warm baklava creates this magical soaking effect that keeps it moist for days.
  • You can make it ahead, which means less day-of panic when entertaining.
02 -
  • Pouring hot syrup over hot baklava is non-negotiable—this is what creates that syrup-soaked richness that keeps for days.
  • Cutting before baking (not after) prevents the layers from shattering and keeps your pieces intact and presentable.
  • If your phyllo tears or breaks, don't stress; butter patches seal everything and you won't notice once it's baked.
03 -
  • If you're nervous about cutting before baking, chill the whole assembled baklava in the fridge for 30 minutes first—cold phyllo cuts cleaner without cracking.
  • Toast your nuts lightly in a dry pan for just 2–3 minutes before chopping to deepen their flavor and add a subtle complexity that elevates the whole dessert.
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