Turkish Hazelnut Pistachio Baklava (Print Version)

Crisp phyllo hosts a buttery pistachio and hazelnut filling, topped with a golden honey glaze.

# 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 Steps:

01 - Preheat oven to 350°F. Brush an 8x12 inch baking pan with melted butter.
02 - Place 4 phyllo sheets into the pan, brushing each layer generously 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 layer.
05 - Add 4 more phyllo sheets brushed with butter, then another third of the nut mixture. Repeat once more with 4 phyllo sheets and remaining nuts.
06 - Finish by layering the remaining 4 phyllo sheets, brushing each thoroughly with butter, including the top sheet.
07 - Cut the assembled layers into diamond or square shapes using a sharp knife.
08 - Bake for 35 to 40 minutes until golden and crisp.
09 - While baking, combine water, honey, sugar, and lemon juice in a saucepan. Bring to boil, then simmer for 10 minutes.
10 - Immediately pour hot honey syrup evenly over the hot pastry once it is out of the oven.
11 - Allow the baklava to cool completely to let the syrup absorb before serving.

# Expert Hints:

01 -
  • The contrast between shattering phyllo and the tender, buttery nut filling is genuinely addictive.
  • It's surprisingly doable for a dessert that looks like it took hours of work.
  • One batch makes enough to share, which is always an excuse to watch people's faces light up.
02 -
  • Hot syrup on hot pastry is non-negotiable—pour it the moment baklava leaves the oven, otherwise it becomes syrup-on-cold-pastry and won't penetrate the way it should.
  • Phyllo truly does benefit from resting in the pan for 15 minutes after assembly before baking, which helps everything settle and bake more evenly.
  • The honey syrup will seem thin while hot but thickens as it cools, so don't second-guess yourself and keep pouring.
03 -
  • If your phyllo tears while layering, don't panic—a small dab of butter seals it right up and no one will ever know.
  • Chilling the assembled baklava for 15 minutes before baking helps the butter set slightly, which makes cutting much cleaner and the final texture crisper.
  • The sound of the hot syrup hitting the hot pastry is your signal that you've timed it perfectly—that little sizzle means the pastry is still hot enough to drink it in.
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