Description
This Turkish Hazelnut Pistachio Baklava recipe features layers of delicate phyllo dough filled with a flavorful mixture of finely chopped hazelnuts and pistachios, sweetened with sugar and cinnamon. The pastry is golden baked and soaked in a warm honey syrup infused with lemon juice, creating a rich, fragrant dessert perfect for special occasions or anytime indulgence.
Ingredients
Scale
Baklava Layers
- 16 sheets phyllo dough, thawed
- 2/3 cup unsalted butter, melted
Nut Filling
- 3.5 oz hazelnuts, finely chopped
- 3.5 oz pistachios, finely chopped
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon (optional)
Honey Syrup
- 1/2 cup water
- 2/3 cup honey
- 1/2 cup granulated sugar
- 1 tsp lemon juice
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Brush an 8×12 inch baking pan evenly with melted butter to prevent sticking and add richness.
- Layer initial phyllo sheets: Place 4 sheets of phyllo dough into the prepared pan, brushing each sheet generously with melted butter as you layer to ensure crispiness and golden color.
- Prepare nut filling: In a bowl, combine the finely chopped hazelnuts, pistachios, 1/2 cup granulated sugar, and optional ground cinnamon. Mix thoroughly to distribute flavors evenly.
- Add first portion of nut filling: Evenly sprinkle one-third of the nut mixture over the layered phyllo sheets to create the first nut layer.
- Layer next phyllo sheets and nuts: Add 4 more phyllo sheets on top, brushing each with melted butter. Then sprinkle the second third of the nut mixture evenly over these layers.
- Repeat layering: Place 4 additional buttered phyllo sheets, followed by the remaining nut filling spread evenly across them.
- Finish layering top sheets: Complete the baklava by adding the final 4 sheets of phyllo. Brush each sheet and the top layer generously with melted butter for a golden, crispy finish.
- Score pastry: Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes to allow syrup penetration after baking.
- Bake until golden: Bake the baklava in the preheated oven for 35 to 40 minutes until the phyllo is crisp and golden brown, ensuring a flaky texture.
- Prepare honey syrup: While the baklava bakes, combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil and then reduce heat to simmer for 10 minutes, creating a fragrant syrup.
- Combine syrup and baklava: Immediately after removing the baklava from the oven, pour the hot honey syrup evenly over the hot pastry so it absorbs the sweet liquid beautifully.
- Cool before serving: Allow the baklava to cool completely at room temperature. This cooling time lets the syrup soak thoroughly into the layers, enhancing flavor and texture before serving.
Notes
- Phyllo dough is delicate and can dry out quickly; keep unused sheets covered with a damp towel.
- Use finely chopped nuts for even layering and texture.
- Adjust honey syrup sweetness and lemon juice to taste for balance.
- Let baklava rest for several hours or overnight for best flavor absorption.
- Store baklava in an airtight container at room temperature to maintain crispness.
