Turkish Hazelnut Pistachio Baklava (Printable Version)

Crisp phyllo layers with buttery hazelnut, pistachio filling, and a golden honey syrup finish.

# Ingredient List:

→ 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 - ½ cup water
08 - 5.3 ounces honey
09 - 3.5 ounces granulated sugar
10 - 1 teaspoon lemon juice

# How to Make:

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 with melted butter as you layer.
03 - In a bowl, combine finely chopped hazelnuts, pistachios, granulated sugar, and optional cinnamon.
04 - Evenly sprinkle one-third of the nut mixture over the phyllo layers.
05 - Layer 4 more sheets of phyllo, brushing each with butter, then sprinkle the second third of the nut filling.
06 - Repeat with 4 additional phyllo sheets and the remaining nut mixture.
07 - Top with final 4 sheets of phyllo, buttering each layer thoroughly, including the final top layer.
08 - Using a sharp knife, cut the assembled layers into diamond or square shapes before baking.
09 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
10 - Combine water, honey, sugar, and lemon juice in a saucepan. Bring to boil, then reduce heat and simmer for 10 minutes.
11 - Immediately after baking, pour the hot honey syrup evenly over the warm pastry to soak through.
12 - Allow the baklava to cool completely, letting the syrup absorb fully before serving.

# Expert Suggestions:

01 -
  • The contrast of crispy, shattered phyllo against buttery nuts feels like a small luxury you can actually make at home.
  • That moment when hot honey syrup meets hot baklava and everything glistens is worth every careful layer.
  • It stays fresh for days, which means you get to enjoy that same moment of biting into it again and again.
02 -
  • Phyllo is forgiving once you understand it wants to be cold and moist—keep it covered and don't rush the layering, and it will reward you with that shattering crisp texture.
  • Pouring hot syrup over hot baklava is non-negotiable; cold syrup on cold pastry means soggy results and missed layers, so time this step carefully.
  • The baklava continues to absorb syrup as it cools, so what seems adequately sweet while warm will be perfectly balanced by the next day.
03 -
  • Room-temperature butter brushes more evenly than cold butter, and melted butter that's still warm (but not hot) penetrates the phyllo better, creating more consistent crispness throughout.
  • If you can't find hazelnuts, walnuts work beautifully and create a slightly deeper, earthier flavor profile—the syrup adapts and pulls out different notes from the filling.
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