Turkish Hazelnut Pistachio Baklava (Printable version)

A crisp layered dessert featuring hazelnuts, pistachios, phyllo, and honey for a rich, aromatic flavor.

# 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 - 7 tbsp granulated sugar
06 - 1 tsp ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 5.25 oz 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 dough in the pan, brushing each layer with melted butter.
03 - Combine chopped hazelnuts, pistachios, sugar, and cinnamon in a mixing bowl.
04 - Evenly sprinkle one-third of the nut mixture over the phyllo layers.
05 - Layer 4 more phyllo sheets, brushing each with butter; sprinkle another third of the nut mixture. Repeat with 4 more phyllo sheets and the remaining nut mixture.
06 - Finish with the last 4 phyllo sheets, brushing each layer thoroughly with melted butter, including the top layer.
07 - Cut the layered pastry into diamond or square shapes using a sharp knife before baking.
08 - Bake in the preheated oven for 35 to 40 minutes until golden and crisp.
09 - While baking, combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
10 - Pour the hot honey syrup evenly over the hot baklava immediately after baking. Allow to cool completely to let the syrup absorb.

# Expert Tips:

01 -
  • The phyllo gets impossibly crisp and shatters in the best way, while the nuts stay buttery and soft underneath.
  • Hot honey syrup poured over hot baklava creates this magical soaking moment that makes every piece taste different from the last.
  • It looks like something from a fancy bakery but comes together in under two hours, which means you can impress people without the stress.
02 -
  • Never skip pouring the syrup onto hot baklava—if the pastry is cool, the syrup won't penetrate and you'll have crunchy, dry layers with sweet spots instead of evenly soaked perfection.
  • Chilling the finished baklava before cutting makes those first pieces clean and beautiful instead of shattered; I learned this after my first attempt crumbled everywhere.
03 -
  • Brush every single phyllo layer with butter—even the temptation to skip a layer will result in less crispy baklava, and crispness is half the joy.
  • Room-temperature nuts are easier to chop finely and distribute evenly than cold ones, so pull them out of storage a few minutes before you start.
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