Turkish Hazelnut Pistachio Baklava (Printable Version)

Layers of crisp phyllo with nutty hazelnut and pistachio filling, topped with sweet honey syrup.

# What You'll 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 - 3.5 ounces granulated sugar
06 - 1 teaspoon ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 5.3 ounces honey
09 - 3.5 ounces granulated sugar
10 - 1 teaspoon lemon juice

# Steps to Follow:

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 generously with melted butter.
03 - Combine finely chopped hazelnuts, pistachios, granulated sugar, and ground cinnamon in a bowl.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo.
05 - Add 4 more phyllo sheets, brushing each with melted butter, then sprinkle another third of the nut mixture.
06 - Repeat layering 4 more phyllo sheets with butter brushing, followed by the remaining nut mixture.
07 - Top with the last 4 phyllo sheets, brushing each layer generously with melted butter, including the top.
08 - Using a sharp knife, cut the pastry into diamond or square shapes to facilitate slicing after baking.
09 - Place in preheated oven and bake for 35 to 40 minutes, until the phyllo is 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.
11 - Immediately after baking, pour hot honey syrup evenly over the hot baklava to soak through.
12 - Allow baklava to cool completely to absorb the syrup before serving.

# Additional Tips::

01 -
  • The contrast between shatteringly crisp phyllo and the tender, buttery nut filling is absolutely addictive.
  • Homemade baklava tastes infinitely better than store-bought, and your kitchen will smell like a Mediterranean bakery for days.
  • You can make it ahead—it actually improves as the syrup soaks in, so it's perfect for entertaining.
02 -
  • Pouring hot syrup over hot baklava is what separates homemade versions from dry store-bought ones—skip this step and you'll have a disappointing result.
  • Don't skip thawing the phyllo properly or letting it rest under a damp towel; rushing it means torn sheets and a crumbly final product.
  • The lemon juice in the syrup is crucial; it might seem small, but it's what stops the baklava from tasting one-dimensionally sweet.
03 -
  • If phyllo tears, don't stress—patch it with a small piece of phyllo and a dab of butter, or just layer right over it; once baked, no one will ever know.
  • The honey syrup can be made ahead and reheated gently when the baklava comes out of the oven, which takes some pressure off timing.
  • For extra fancy presentation, sprinkle a few whole pistachios on top of the last layer of phyllo before baking so they toast and become little jewels.
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