Turkish Hazelnut Pistachio Baklava (Printable)

A crisp phyllo dessert with rich pistachio, hazelnut layers and golden honey drizzle for a sweet finish.

# Components:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 10 tablespoons unsalted butter, melted

→ Nut Filling

03 - 3.5 ounces hazelnuts, finely chopped
04 - 3.5 ounces pistachios, finely chopped
05 - 7 tablespoons 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

# Method:

01 - Preheat oven to 350°F (180°C). 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 as you layer.
03 - In a bowl, combine finely chopped hazelnuts, pistachios, granulated sugar, and ground cinnamon if using.
04 - Sprinkle one-third of the nut mixture evenly over the layered phyllo.
05 - Add 4 more phyllo sheets, brushing each with melted butter, then sprinkle with another one-third of the nut mixture. Repeat once more with 4 sheets and the remaining nuts.
06 - Top with the last 4 sheets of phyllo, brushing each layer, including the top, thoroughly with melted butter.
07 - Using a sharp knife, cut the layered pastry into diamond or square shapes before baking.
08 - Bake for 35 to 40 minutes until golden brown 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 - Immediately after baking, pour the hot honey syrup evenly over the hot pastry.
11 - Allow to cool completely to let the syrup soak in before serving.

# Expert Advice:

01 -
  • The contrast between shattered, buttery phyllo and the soft, nutty filling makes every bite feel like a small luxury.
  • Once you nail the syrup timing, you'll realize baklava is less intimidating and more forgiving than it seems.
  • It fills your kitchen with the smell of toasted hazelnuts and honey, a scent that lingers for hours.
02 -
  • Hot syrup on hot baklava is non-negotiable—if you let either one cool, the syrup won't penetrate properly and you'll end up with a sweet crust instead of syrup-soaked layers.
  • Phyllo dries out faster than you'd think, so if you're not actively brushing and layering, keep that stack covered with a damp towel.
  • Don't be tempted to cut after it's cooled all the way; the phyllo becomes brittle and shatters unevenly, so cut while it's still slightly warm and pliable.
03 -
  • The difference between baklava that's sticky and crispy versus baklava that's soggy and heavy comes down to two things: using real butter and pouring hot syrup over hot pastry—don't compromise on either.
  • Taste your honey before you use it; if it's sharp or floral in a way that doesn't appeal to you, the syrup will amplify it, so pick one you genuinely enjoy eating by the spoonful.
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