Turkish Hazelnut Pistachio Baklava (Print Version)

Crisp phyllo pastry layered with hazelnuts, pistachios, and drizzled with honey syrup for a sweet finish.

# Ingredient List:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 2/3 cup unsalted butter, melted

→ Nut Filling

03 - 3.5 oz hazelnuts, finely chopped
04 - 3.5 oz pistachios, finely chopped
05 - 1/2 cup granulated sugar
06 - 1 tsp ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 2/3 cup honey
09 - 1/2 cup granulated sugar
10 - 1 tsp lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Butter an 8x12 inch baking pan thoroughly using a pastry brush.
02 - Place 4 phyllo sheets in the pan, brushing each sheet with melted butter before adding the next.
03 - Combine finely chopped hazelnuts, pistachios, granulated sugar, and cinnamon in a bowl until evenly blended.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo in the pan.
05 - Add 4 more phyllo sheets atop the nut filling, brushing each sheet with melted butter.
06 - Sprinkle the second third of the nut mixture evenly over the layered phyllo.
07 - Repeat with 4 more phyllo sheets, buttering each layer, then add the remaining nut mixture evenly over the top.
08 - Top with the last 4 sheets of phyllo, brushing each generously with melted butter.
09 - Use a sharp knife to cut the assembled layers into diamond or square shapes.
10 - Bake in preheated oven for 35 to 40 minutes, or until golden brown and crisp.
11 - While baking, combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil then simmer gently for 10 minutes.
12 - Immediately pour hot honey syrup evenly over the freshly baked phyllo layers.
13 - Allow the pastry to cool completely to let the syrup absorb before serving.

# Helpful Tips:

01 -
  • The phyllo becomes impossibly crisp and shatters beautifully when you bite into it, but stays tender inside.
  • Hazelnuts and pistachios create this nutty complexity that feels more sophisticated than you'd expect from something so comforting.
  • The hot honey syrup soaks into every crevice, making it sweet without ever feeling cloying.
02 -
  • Thaw your phyllo overnight in the fridge, not on the counter—it thaws gently this way and stays pliable instead of drying out or becoming brittle.
  • Brush every single sheet with butter, not just most of them; those unbrushed spots stay tough and chewy instead of crisp, and you'll notice the difference immediately.
  • Pour the hot syrup over hot baklava, never cold syrup over cold pastry—the heat is what opens the layers and lets the sweetness soak through completely.
03 -
  • Chill the baklava for an hour before cutting if you prefer cleaner lines, but I find cutting while it's still slightly warm gives you easier, neater pieces without the phyllo shattering as much.
  • This dessert actually improves after a day or two in an airtight container, as the flavors mellow and the syrup distributes more evenly throughout.
Go Back