Turkish Hazelnut Pistachio Delight (Printer-Friendly)

Layers of flaky pastry and nut filling, glazed with warm honey syrup for irresistible sweetness.

# What You Need:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 10.58 tablespoons unsalted butter, melted

→ Nut Filling

03 - 3.53 ounces hazelnuts, finely chopped
04 - 3.53 ounces pistachios, finely chopped
05 - 3.53 ounces granulated sugar
06 - 1 teaspoon ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 5.29 ounces honey
09 - 3.53 ounces granulated sugar
10 - 1 teaspoon lemon juice

# How to Cook:

01 - Preheat the oven to 350°F. Brush an 8x12 inch baking pan with melted butter.
02 - Place 4 sheets of phyllo dough in the pan, brushing each layer with melted butter.
03 - Mix hazelnuts, pistachios, sugar, and cinnamon in a bowl until evenly combined.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo.
05 - Add 4 additional sheets of phyllo, buttering each, then sprinkle the next third of the nut mixture. Repeat with another 4 sheets and remaining nuts.
06 - Place the final 4 phyllo sheets on top, brushing each generously with butter.
07 - Using a sharp knife, cut the assembled pastry into diamond or square shapes.
08 - Bake for 35 to 40 minutes until the pastry is golden and crisp.
09 - Combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
10 - Immediately pour hot honey syrup evenly over the hot baked pastry.
11 - Allow the baklava to cool completely so the syrup soaks in before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and the buttery, nutty filling is genuinely addictive.
  • It looks impossibly fancy but requires no special skills, just patience and a pastry brush.
  • The aroma while it bakes fills your whole home with something that smells like a Turkish bakery.
02 -
  • The hot syrup on hot pastry is non-negotiable—cold syrup on cold baklava is a different, sadder dessert, and you'll taste the difference.
  • Phyllo dough hates being rushed and loves being brushed with butter; treat it gently and it will reward you with crispness.
03 -
  • If your phyllo package says it has 30 sheets and you only need 16, use the extras to practice layering in a small ramekin—you'll get better with every sheet, and the practice baklava is just as edible.
  • The difference between good baklava and spectacular baklava is using real butter and pouring hot syrup onto hot pastry; those two things matter more than anything else in this recipe.
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