Delicious Pistachio and Walnut Baklava
Experience the unique and delightful combination of flavors in this exquisite dessert! Our Pistachio and Walnut Baklava stands out with its rich layers of flaky phyllo dough, infused with a nutty and aromatic filling of finely chopped pistachios and walnuts. Each piece is generously drizzled with a honey and lemon syrup that complements the nutty sweetness perfectly. Your guests won't be able to resist returning for a second piece. This baklava is perfect for special occasions or as a sweet treat any day of the week. Enjoy the wonderful textures and flavors in every bite!
N/A
Servings
125
Calories
8
Ingredients
Ingredients
Pistachios
1 cup (rinsed and patted dry)
Walnuts
3 cups (whole)
Sugar
1 1/3 cups (divided)
Cinnamon
2 teaspoons (ground)
Phyllo Dough
1 (16 ounce) package (thawed according to package directions)
Unsalted Butter
1 1/4 cups (melted)
Honey
3/4 cup (mild)
Fresh Lemon Juice
2 tablespoons (freshly squeezed)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a food processor, finely chop the rinsed and dried pistachios. Transfer them to a bowl.
3
Add the walnuts, 2/3 cup of sugar, and cinnamon to the processor. Pulse until the mixture resembles coarse meal, then combine it with the chopped pistachios. Set aside.
4
Grease a 13x9 inch baking dish lightly with melted butter.
5
Lay one sheet of phyllo in the bottom of the dish, trimming as necessary to fit. Brush it generously with melted butter. Repeat this process with 7 more sheets, ensuring each is brushed with butter.
6
Once you have a sturdy base, sprinkle about 1/3 cup of the nut mixture on top of the phyllo.
7
Add 2 additional sheets of phyllo, brushing each with butter, then sprinkle another 1/3 cup of the nut mixture. Continue layering phyllo and nut mixture until all the nuts are used, finishing with a final layer of phyllo sheets brushed with butter.
8
For ease of cutting later, place the baklava in the freezer for 10 minutes.
9
Slice into diamond shapes or squares approximately 2 inches wide.
10
If desired, wrap the baklava with heavy-duty aluminum foil and freeze for later use.
11
Place the baking dish in the middle oven rack and an empty shallow pan filled with water underneath to create steam.
12
Bake for 2 hours and 10 minutes, or until the baklava is golden brown. If baking from frozen, it may take an additional 30 to 50 minutes.
13
While the baklava is baking, prepare the syrup: In a large saucepan, combine 2/3 cup sugar, 2 cups water, honey, and lemon juice. Bring to a boil over high heat, then reduce the heat and simmer uncovered for 20 minutes.
14
After the syrup has cooled to room temperature, drizzle it evenly over the hot baklava once it’s out of the oven.
15
Allow the baklava to cool to room temperature, then loosely cover it with foil and let it sit overnight before serving for the best flavor.
Nutrition Information
8.3
Fat
16.7
Carbs
1.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this baklava?
This baklava features a unique and delightful combination of finely chopped pistachios and walnuts, layered with flaky phyllo dough and a honey-lemon syrup.
How many calories are in one serving of this baklava?
Each serving contains approximately 125 calories.
What is the fat content per serving?
There are 8.3 grams of fat per serving.
How many carbohydrates are in each piece?
Each piece contains 16.7 grams of carbohydrates.
How much protein is in this recipe?
There is 1.7 grams of protein per serving.
What ingredients are needed for the nut filling?
The filling requires 1 cup of pistachios, 3 cups of walnuts, 2/3 cup of sugar, and 2 teaspoons of ground cinnamon.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How many layers of phyllo dough are used for the base?
The base consists of 8 sheets of phyllo dough, each brushed with melted butter.
How many sheets of phyllo are placed between the nut layers?
Two sheets of phyllo, each brushed with butter, are added between the layers of the nut mixture.
Why should I put the baklava in the freezer before baking?
Placing the baklava in the freezer for 10 minutes makes it much easier to slice into diamond or square shapes.
How long does the baklava need to bake?
It should bake for 2 hours and 10 minutes, or until golden brown.
What is the purpose of placing a pan of water in the oven?
The shallow pan of water underneath the baklava creates steam during the baking process.
How do I prepare the syrup?
Combine 2/3 cup sugar, 2 cups water, 3/4 cup honey, and 2 tablespoons lemon juice in a saucepan, bring to a boil, then simmer for 20 minutes.
Should the syrup be hot or cold when added to the baklava?
The syrup should be cooled to room temperature and then drizzled over the baklava while it is still hot from the oven.
How long should the baklava sit before serving?
For the best flavor, allow the baklava to sit overnight at room temperature before serving.
Can I freeze the baklava for later use?
Yes, you can wrap the unbaked baklava in heavy-duty aluminum foil and freeze it.
How much extra baking time is needed if baking from frozen?
If baking from frozen, it may take an additional 30 to 50 minutes.
What size baking dish is required?
A 13x9 inch baking dish is recommended for this recipe.
What kind of butter is best for this recipe?
The recipe calls for 1 1/4 cups of melted unsalted butter.
How should I prepare the pistachios?
The pistachios should be rinsed, patted dry, and then finely chopped in a food processor.
What size should I cut the baklava pieces?
The baklava should be sliced into shapes approximately 2 inches wide.
How much honey is used in the syrup?
The syrup requires 3/4 cup of mild honey.
What type of lemon juice should I use?
The recipe specifies 2 tablespoons of freshly squeezed lemon juice.
Is the sugar divided in this recipe?
Yes, the 1 1/3 cups of sugar is divided between the nut mixture and the syrup.
What is the texture of the walnut mixture?
The walnut, sugar, and cinnamon mixture should be pulsed until it resembles a coarse meal.
Should the dish be greased?
Yes, the baking dish should be lightly greased with melted butter before adding the phyllo.
How much nut mixture is used per layer?
Approximately 1/3 cup of the nut mixture is sprinkled on top of the phyllo layers.
What tags are associated with this recipe?
Tags include dessert, pistachio, walnut, middle eastern, traditional, and flaky pastry.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for special occasions or as a sweet treat any day of the week.
What is the total amount of walnuts needed?
The recipe requires 3 cups of whole walnuts.