Turkish Hazelnut Pistachio Baklava (Print Version)

Crisp phyllo layers with pistachio and hazelnut filling, finished with a golden honey drizzle.

# What You'll Need:

→ 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 - 7 tablespoons granulated sugar
06 - 1 teaspoon ground cinnamon (optional)

→ Honey Syrup

07 - 8 tablespoons water
08 - 5.25 ounces honey
09 - 7 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Brush an 8x12-inch baking pan with melted butter.
02 - Place 4 sheets of phyllo in the pan, brushing each sheet with melted butter as you layer.
03 - Combine finely chopped hazelnuts, pistachios, granulated sugar, and cinnamon in a bowl.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo sheets.
05 - Add 4 more phyllo sheets, brushing each with melted butter, then sprinkle a second third of the nut mixture.
06 - Add 4 additional phyllo sheets, buttering each layer, and distribute the remaining nut mixture evenly.
07 - Finish with the final 4 sheets of phyllo, brushing each thoroughly with melted butter.
08 - Using a sharp knife, cut the assembled pastry into diamond or square shapes before baking.
09 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
10 - In a saucepan, combine water, honey, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
11 - Immediately after baking, evenly pour the hot honey syrup over the hot pastry.
12 - Allow to cool completely to enable syrup absorption before serving.

# Additional Tips::

01 -
  • The contrast of shatteringly crisp pastry against nutty filling that stays soft and tender is pure magic.
  • Your whole kitchen transforms into something that smells like a Mediterranean café, and neighbors will absolutely want to know what you're making.
  • It looks intimidatingly fancy but tastes even better than it looks, making you feel like you've unlocked a secret.
02 -
  • Hot syrup on hot baklava is non-negotiable—it's the difference between something that tastes transcendent and something that tastes merely sweet.
  • Thawed phyllo is essential; frozen sheets will shatter no matter how careful you are, turning your beautiful layers into pastry confetti.
  • The cutting happens before baking, not after—once it's baked, the layers have fused and you'll end up cracking them instead of slicing them cleanly.
03 -
  • If slicing feels daunting, chill the baked baklava for an hour before cutting—the cooled syrup firms everything just enough to make clean lines possible.
  • A serrated knife works better than a chef's knife for pastry, giving you more control without crushing the delicate layers.
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