Pistachio Baklava

Pistachio and walnut baklava cut into triangles on a white plate.

5 from 2 votes

Layers of crispy phyllo dough, a delightful, cinnamon-y filling, all coated in a honey syrup. This Pistachio Baklava is a great twist on a classic, with a blend of walnuts and pistachios for the filling.

Course Dessert

Cuisine Greece, greek

Prep Time 45

Cook Time 40

Total Time 1 25

Servings

Calories 309kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Assembly Ingredients

9 oz pistachios
9 oz walnuts
½ tbsp ground Cinnamon
⅛ tsp ground Cloves
2 tbsp granulated Sugar
14 sheets Phyllo dough
½ cup Butter melted

Honey Syrup Ingredients

¾ cup Honey
¾ cup granulated Sugar
1 cup Water
2 tbsp Lemon juice

Instructions

Make the Filling

Preheat the oven to 350 degrees Fahrenheit.
Add the 9 oz of pistachios into a food processor and pulse until roughly chopped. Remove the pistachios from the food processor, then add the 9 oz of walnuts and pulse again until the walnuts are roughly chopped.
Put the pistachios and walnuts in a bowl, then add the ½ tbsp of ground cinnamon, ⅛ tsp ground cloves, and 2 tbsp of granulated sugar and mix to combine. Set aside.

Make the Syrup

In a medium pot, combine 1 cup water and ¾ cup granulated sugar. Mix until the sugar dissolves into the water.
Then add the ¾ cup honey. Whisk again and bring to a boil. Once boiling, reduce the pot to a simmer and allow it to cook for another 25 minutes.
Once the 25 minutes is up, remove the pot from the heat and allow it to cool to room temperature. Add 2 tbsp lemon juice and mix to combine. Set aide.

Assemble the Baklava

Melt ½ cup butter. Then use a pastry brush to brush the bottom and sides of a 9x13 glass dish with the melted butter.
Lay a sheet of phyllo dough in the glass pan, then brush the phyllo dough with melted butter. Place another sheet of phyllo dough, then brush that with butter. Continue this process until you have laid down 7 sheets of phyllo dough.
Add the nut mixture on top of the phyllo dough, and use a spoon to make sure it lays flat.
Repeat the phyllo dough and butter layers again for another 7 layers on top of the nut mixture.
Brush the top layer of phyllo dough with butter. Then use a knife to cut 3 equally spaced slices lengthwise. Cut diagonal lines width-wise to form triangles of baklava (see video/photos for more detail).
Place the tray in the oven and bake for about 30-40 minutes or until the phyllo dough is crispy.
When the baklava is done cooking, remove it from the oven. As soon as you do, pour the syrup over the entire tray. Allow the baklava to sit until completely cooled (at least one hour) before serving. You can sprinkle extra chopped nuts on top.
Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Pistachios: Unroasted, unsalted pistachios. Do not get salted pistachios.
Walnuts: Unroasted, unsalted walnuts. Do not get salted walnuts.
Phyllo Dough: You can normally find this in the freezer section of your grocery store. Allow it to thaw in the fridge overnight before making your Pistachio Baklava.
Lemon Juice: Use fresh squeezed juice if you can, but pre-bottled lemon juice will also work.
You can chop/grind the nuts in this recipe to your liking, but make sure not to grind them into a powder.
You can sprinkle walnuts and pistachios in the center of each individual piece of baklava for garnishment or just dust them across the entire top. You can choose whichever way you like best for decoration!
While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
Phyllo dough rips very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
Make your pistachio baklava in advance. The dessert is best when it soaks in the honey overnight, so make it the night before you want to serve it!

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