Turkish Hazelnut Pistachio Baklava Recipe

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If you’re looking to delight your taste buds with a dessert that sings with layers of flaky goodness and a nutty crunch, this Turkish Hazelnut Pistachio Baklava Recipe is an absolute must-try. Combining the rich, buttery phyllo dough with the earthy flavors of hazelnuts and vibrant pistachios, all drenched in a luscious honey syrup, this baklava captures the heart and tradition of Turkish sweets in every bite. Whether you’re impressing guests or treating yourself, this recipe brings a warm, irresistible sweetness that you’ll want to make again and again.

Ingredients You’ll Need

Creating this Turkish Hazelnut Pistachio Baklava Recipe is surprisingly simple, thanks to a handful of humble ingredients. Each one plays a crucial role in building the perfect texture and flavor — from the buttery crispness of phyllo dough to the aromatic nuts, balanced sweetness, and that glossy honey syrup finish.

• Phyllo dough (16 sheets): The delicate, paper-thin layers that create baklava’s signature flaky texture.
• Unsalted butter (2/3 cup, melted): Adds richness and helps the phyllo layers crisp up beautifully without overpowering the flavors.
• Hazelnuts (3.5 oz, finely chopped): Brings a warm, nutty taste and a lovely crunch that complements the pistachios perfectly.
• Pistachios (3.5 oz, finely chopped): Offers a slightly sweet, buttery flavor and vibrant green color for visual appeal.
• Granulated sugar (1/2 cup for filling + 1/2 cup for syrup): Adds balanced sweetness throughout the baklava and syrup.
• Ground cinnamon (1 tsp, optional): Provides a subtle spiced warmth to the nut mixture if you want a hint of extra flavor depth.
• Water (1/2 cup): Essential for creating the syrup that soaks into every flaky layer.
• Honey (2/3 cup): The star of the syrup, giving baklava its characteristic sticky, aromatic sweetness.
• Lemon juice (1 tsp): Brightens the honey syrup and helps balance its sweetness with a touch of acidity.

How to Make Turkish Hazelnut Pistachio Baklava Recipe

Step 1: Preheat oven and prepare pan

Start by preheating your oven to 350°F. Meanwhile, generously brush an 8×12 inch baking pan with melted butter — this ensures the phyllo dough won’t stick and helps to create a golden, crispy bottom layer.

Step 2: Layer initial phyllo sheets

Place the first 4 sheets of phyllo dough in your prepared pan one at a time, brushing each sheet lightly with melted butter before adding the next. This buttery layering creates the flaky texture baklava is famous for, so be generous but gentle!

Step 3: Prepare nut filling

In a bowl, mix together the finely chopped hazelnuts, pistachios, 1/2 cup of granulated sugar, and the cinnamon if you are using it. This combination will bring the perfect blend of sweetness and warmth to the middle of your baklava.

Step 4: Add first portion of nut filling

Evenly sprinkle about one-third of the nut mixture over the buttered phyllo layers. This spreads the nuts across the entire surface, ensuring every bite is nutty and delicious.

Step 5: Layer more phyllo sheets and nuts

Next, add 4 more sheets of phyllo, brushing each one with butter as before. Sprinkle the second third of your nut filling over this phyllo layer — this alternating structure creates the beautiful, layered effect that baklava is known for.

Step 6: Repeat layering

Add another 4 buttered sheets of phyllo on top and evenly spread the remaining nut filling over them. Layering like this locks in the nuts between flaky sheets for maximum deliciousness.

Step 7: Finish layering top sheets

Finally, place the last 4 sheets of phyllo on top, brushing each generously with butter to help them bake to a crisp, golden perfection and give the baklava that irresistible crunch.

Step 8: Score pastry

Before baking, carefully cut the layered pastry into diamond or square shapes using a sharp knife. This step makes serving easier and lets the syrup soak into the cuts for better flavor penetration.

Step 9: Bake until golden

Bake your baklava for 35 to 40 minutes or until the phyllo is deeply golden and crisp. The aroma filling your kitchen at this stage is simply heavenly and guarantees a delicious reward.

Step 10: Prepare honey syrup

While the baklava bakes, make the syrup by simmering water, honey, 1/2 cup granulated sugar, and lemon juice in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes. This syrup is what will soak into those crispy layers, giving baklava its signature moist sweetness.

Step 11: Combine syrup and baklava

As soon as the baklava comes out of the oven, pour the hot honey syrup evenly over the entire pastry. The hot syrup melds into the hot layers, making each piece delightfully sticky and rich.

Step 12: Cool before serving

Let your baklava cool completely so the syrup can settle and absorb fully into the layers. This patience pays off, yielding sliceable, syrup-infused pieces bursting with flavor.

How to Serve Turkish Hazelnut Pistachio Baklava Recipe

Garnishes

To elevate your Turkish Hazelnut Pistachio Baklava Recipe even further, sprinkle some chopped pistachios or a light dusting of powdered sugar on top just before serving. This adds a pop of color and an extra textural contrast to the glossy, syrup-soaked layers.

Side Dishes

A small cup of strong Turkish coffee or a lightly brewed black tea pairs beautifully with baklava. The bitterness of these drinks balances the honey’s sweetness and refreshes your palate with every bite, creating a harmonious flavor experience.

Creative Ways to Present

Present your baklava on a rustic wooden board or a decorative serving plate alongside small bowls of nuts and honey for an inviting display. Wrapping individual pieces in parchment paper ribbons also makes for charming gifts or party favors that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Baklava keeps wonderfully at room temperature in an airtight container for up to a week. This allows the layers to stay crisp yet moist from the syrup. Avoid refrigerating, as it can make the phyllo soggy.

Freezing

If you want to prepare baklava in advance, you can freeze it unbaked after layering and scoring. Wrap tightly in plastic and foil, and freeze for up to 2 months. When ready, bake from frozen, adding a few extra minutes to the baking time.

Reheating

To enjoy leftover baklava warm and crisp, gently reheat pieces in a preheated oven at 300°F for about 10 minutes. This refreshes the flaky layers and restores that freshly baked texture and aroma.

FAQs

Can I substitute the nuts in this Turkish Hazelnut Pistachio Baklava Recipe?

Absolutely! While hazelnuts and pistachios are traditional and bring unique flavors, you can swap in walnuts or almonds based on your preference or availability, though it will subtly change the taste and texture.

Is it necessary to brush each phyllo sheet with butter?

Yes, brushing each layer with melted butter is key to achieving the classic crispiness and golden color in baklava. It also prevents the delicate phyllo from drying out or sticking together.

How long should I let the baklava sit after adding the syrup?

Allow it to cool at room temperature for at least 4 hours, though overnight is even better. This gives the syrup time to soak into every layer, enhancing the flavor and texture.

Can I make the honey syrup ahead of time?

You can prepare the syrup a day in advance and store it in the refrigerator. Warm it slightly before pouring over the freshly baked baklava to maintain that luscious syrup soak.

Why does my baklava sometimes turn out soggy?

Sogginess often happens when baklava is refrigerated or if the syrup is too watery and poured on when cold. Always use a hot syrup on hot baklava and store at room temperature to keep it crisp yet moist.

Final Thoughts

There is something undeniably magical about making and sharing this Turkish Hazelnut Pistachio Baklava Recipe. It’s a labor of love that rewards you with layers of buttery crispness, nutty richness, and sweet honey-scented bliss. Whether it’s a special occasion or just a cozy day at home, I can’t recommend giving this recipe a try enough—your sweet tooth will thank you endlessly!

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