Easy Pistachio Walnut Baklava Recipe
This baklava recipe combines crispy, flaky layers of cinnamon-scented honey-soaked phyllo dough stuffed with warm spiced walnuts and pistachios.
I’ve been intimated by homemade baklava for years. I finally decided to just jump in and start testing. Same as I did with our Panettone Recipe. Two of my favorite sweet treats but I store-bought for years!
Let me tell you, nothing store-bought compares to homemade once you find the perfect recipe! I will never purchase baklava or panettone again.
Recipe Ingredients
- Phyllo pastry dough – Thawed according to package instructions.
- Unsalted butter, melted – High-quality European such as Plugra, Kerry Gold, or Danish.
- Walnuts – Raw.
- Pistachios – Roasted and salted.
- Ground cinnamon – Use good quality.
- Ground nutmeg – Fresh grated is best in our opinion.
- Granulated sugar
Honey Syrup Ingredients
- Water
- Granulated sugar
- Honey – We use 100% raw unfiltered
- Orange
- Cinnamon sticks
- Whole cloves
During my testing, the key for me was to reduce the honey syrup and infuse the orange, cinnamon, and cloves flavors during the process.
When not reducing the syrup, I found that it would be too thin tasting and very runny even after setting up overnight.
Tips
- Thaw the phyllo dough according to the package instructions. In the refrigerator is standard. You don’t want extra moisture in it and you don’t want it to dry out.
- Assembly takes the most time in this recipe. Cover the pastry sheets with a sheet of parchment paper and then a clean damp towel. This helps keep the phyllo dough from drying out while you work.
- Traditionally pistachios and walnuts are used, but you can mix and match your favorite nuts.
- Don’t grind the nuts too fine. I have used a food processor and a hand chopper. I now use the hand chopper because the food processor can make them too fine.
- Prepare the honey syrup first, it needs time to cool. The cool syrup will absorb better into the hot baklava layers. I usually strain it into a large glass measuring cup to help it cool faster.
- Make the baklava the day before planning to serve it. It’s best after letting it set and absorb all the syrup and the flavors meld. Cool it completely before covering and storing it overnight at room temperature.
How to Make Pistachio Walnut Baklava Recipe
Thaw the phyllo dough according to package instructions. Overnight in the refrigerator is best. Then remove it from the fridge one hour before starting to come to room temperature.
In a medium saucepan heat the sugar and water stirring occasionally until the sugar dissolves. Add the honey, orange slices, cinnamon sticks, and whole cloves. Bring to a boil, reduce heat and simmer for about 25 minutes.
Remove from the heat and let cool to lukewarm. Strain through a fine-mesh strainer into a measuring cup. Yields about 1 3/4 cups.
Pulse the walnuts in a food processor until finely chopped or coarsely ground. Not too fine. Pour into a medium-size bowl.
Pulse the pistachios in the food processor until finely chopped or coarsely ground. Not too fine. Add to the bowl with the walnuts. Stir in the sugar, ground cinnamon, and ground nutmeg.
Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan by brushing some of the melted butter over the bottom.
Trim the phyllo dough to fit the baking pan as best as you can. I use Athenos brand and each package has 2 rolls of 40 sheets measuring 9×14 inches. So I trim them slightly, by about 1-inch.
How to Assemble Baklava
First Layer – Lay 10 sheets of phyllo dough into the pan one at a time, brushing each sheet with the melted butter before placing the next sheet. Sprinkle about 3/4 cup of the nut mixture evenly over the layers of phyllo dough.
Keep your remaining phyllo dough covered with a damp towel while not in use. You don’t want it to dry out and start breaking.
I found it easier to place the sheets of dough by starting with the side closest to you and laying away from you to the other side of the pan.
The second layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
The third layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
The fourth layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
The fifth layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
Final layer – Lay 10 sheets of dough buttering each one. Brush the very top layer with the butter again.
To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2″ wide strips (three cuts).
Then cut diagonally into diamond shapes.
Bake for 35 to 40 minutes, or until the top is golden brown.
Remove from the oven and immediately pour or spoon the cooled syrup over the hot baklava. Garnish with finely chopped pistachios or walnuts if desired.
I found that reserving a little of the syrup and spooning a few drops on the center of each piece, then placing a pinch or so of the garnish on helped it stick in place better.
Let the baklava cool completely on a wire rack, uncovered at room temperature. For the best results cover once it is completely cooled and let it sit overnight.
That means slap all hands that try to swipe a piece during this process!
Store in an air-tight container at room temperature for about 1 week.
Yes, I have frozen it with success. But I only recommend freezing for about one month. Much longer than that it loses that signature crispiness. I layer it in an air-tight container between parchment paper or wax paper, wrap the container tightly with freezer paper, and then place it in a zip-lock freezer bag. Thaw overnight in the refrigerator.
More Dessert Recipes
Easy Pistachio Walnut Baklava Recipe
Ingredients
Baklava and Nut Filling
- 16 oz Phyllo dough thawed according to package instructions
- 1 1/2 cups Unsalted butter up to 2 cups, melted
- 8 oz Walnuts, raw finely chopped
- 8 oz Pistachios, roasted and salted finely chopped
- 1/4 cup Granulated sugar
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
Honey Syrup
- 1 cup Water
- 3/4 cup Granulated sugar
- 1 cup Honey 100% raw unfiltered is recommended
- 2 slices Fresh Orange
- 3 sticks Cinnamon
- 1 tsp Whole cloves
Instructions
Prep
- Thaw the phyllo dough according to package instructions. Overnight in the refrigerator is best. Then remove from the fridge one hour before starting to come to room temperature.
Honey Syrup
- In a medium saucepan heat the sugar and water stirring occasionally until the sugar dissolves. Add the honey, orange slices, cinnamon sticks, and whole cloves. Bring to a boil, reduce heat and simmer for about 25 minutes.
- Remove from the heat and let cool to lukewarm. Strain through a fine-mesh strainer into a measuring cup. Yields about 1 3/4 cups.
How to Assemble Baklava
- Pulse the walnuts in a food processor until finely chopped or coarsely ground. Pour into a medium-size bowl.
- Pulse the pistachios in the food processor until finely chopped or coarsely ground. Add to the bowl with the walnuts. Stir in the sugar, ground cinnamon, and ground nutmeg.
- Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan by brushing some of the melted butter over the bottom.
- Trim the phyllo dough to fit the baking pan as best as you can. I use Athenos brand and each package has 2 rolls of 40 sheets measuring 9×14 inches. So I trim them slightly, by about 1-inch.
- Keep the phyllo dough covered with a damp towel while not in use. You don’t want it to dry out and start breaking.
- First Layer – Lay 10 sheets of phyllo dough into the pan one at a time, brushing each sheet with the melted butter before placing the next sheet. Sprinkle about 3/4 cup of the nut mixture evenly over the layers of phyllo dough.
- Second layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
- Third layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
- Fourth layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
- Fifth layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
- Final layer – Lay 10 sheets of dough buttering each one. Brush the very top layer with the butter again.
- To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2″ wide strips (three cuts). Then cut diagonally into diamond shapes.
- Bake uncovered for 35 to 40 minutes, or until the top is golden brown.
- Remove from the oven and immediately pour or spoon the cooled syrup over the hot baklava. Garnish with finely chopped pistachios or walnuts if desired.
- Let the baklava cool completely on a wire rack, uncovered at room temperature. For the best results cover once it is completely cooled and let it sit overnight.
Nutrition
Inspired by Natashaskitchen