Turkish Hazelnut Pistachio Baklava (Printable)

Crisp phyllo layered with buttery pistachio and hazelnut filling, topped with golden honey syrup.

# What You'll Need:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 10 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

# Directions:

01 - Preheat oven to 350°F. Butter an 8x12 inch baking pan thoroughly.
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 phyllo base layer.
05 - Layer 4 more sheets of phyllo, brushing each with butter, then evenly sprinkle another third of the nut mixture on top.
06 - Place 4 additional phyllo sheets, buttering each, then scatter the last portion of nut filling evenly over them.
07 - Finish with the remaining 4 phyllo sheets, brushing each liberally with butter including the top sheet.
08 - Using a sharp knife, cut the assembled layers into diamond or square shapes carefully before baking.
09 - Bake for 35 to 40 minutes until the pastry is golden and crisp.
10 - Combine water, honey, granulated sugar, and lemon juice in a saucepan; bring to a boil, reduce heat and simmer for 10 minutes.
11 - Immediately pour the hot honey syrup evenly over the hot baked pastry to allow absorption.
12 - Allow the dessert to cool completely before serving to ensure syrup is fully absorbed.

# Expert Tips:

01 -
  • The phyllo gets so crisp it practically sings when you bite through the layers.
  • Honey syrup soaks into every crevice without making anything soggy if you pour it while everything is hot.
  • Pistachios and hazelnuts together taste richer and more interesting than either one alone.
  • It looks like you spent all day in the kitchen, but the active work is under an hour.
02 -
  • Both the baklava and the syrup must be hot when they meet, or the phyllo will turn leathery instead of crisp.
  • Cut the pastry before baking, not after, or you'll end up with a pile of shards instead of neat pieces.
  • If your phyllo dries out and cracks while you're layering, brush the tears with extra butter and press gently to seal.
03 -
  • Chill the assembled, uncut baklava for 15 minutes before baking if your phyllo feels too soft, it makes cutting cleaner and prevents shifting.
  • Use a pastry brush with natural bristles instead of silicone so the butter distributes in thin, even layers without tearing the dough.
  • Let the syrup cool for five minutes before pouring if you're nervous about splattering, it still works as long as the baklava is hot.
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