Walnut and pistachio baklava
Indulge in the sweet and nutty flavors of our Walnut and Pistachio Baklava, featuring a rich blend of walnuts and pistachios, a hint of cinnamon, and a luscious honey-lemon drizzle. Perfect for dessert lovers!
- 18 Mar 2025
- Cook time 55 min
- Prep time 30 min
- 12 Servings
- 9 Ingredients
Baklava is a traditional Middle Eastern dessert known for its rich, sweet, and nutty flavors. This recipe for Walnut and Pistachio Baklava combines the crunch of walnuts and pistachios with the sweetness of honey and zesty notes of lemon, making it a delectable treat for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Finely chop the walnuts and pistachio nuts. You can use a food processor, but be careful not to over-process. You want small pieces, not a paste.
- Mince the garlic cloves.
- In a medium bowl, combine the chopped walnuts, pistachio nuts, sugar, cinnamon, and minced garlic. Mix well to distribute the ingredients evenly.
- Melt the butter and keep it warm.
- Unroll and cover the phyllo dough with a damp towel to prevent it from drying out as you work.
- Brush a 9x13 inch baking dish with melted butter.
4. Layering:
- Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process with 7 more sheets of phyllo, brushing each sheet with butter before adding the next (for a total of 8 sheets in the first layer).
- Evenly sprinkle about one-third of the nut mixture over the phyllo layer.
- Add 6 more sheets of phyllo on top of the nut mixture, brushing each with butter.
- Sprinkle another one-third of the nut mixture.
- Repeat with another 6 sheets of phyllo, brushing each sheet with butter.
- Sprinkle the remaining nut mixture.
- Top with 8 more sheets of phyllo, brushing each sheet with butter, including the final top sheet.
- Using a sharp knife, cut the layered baklava into diamond or square shapes. Make sure to cut through all the layers.
- Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crisp.
- While the baklava is baking, prepare the syrup. In a small saucepan, combine the honey, lemon juice, and lemon zest. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes.
- Remove from heat and let it cool slightly.
- As soon as the baklava comes out of the oven, immediately pour the warm honey syrup over it, making sure to cover all the cuts and edges.
- Allow the baklava to cool completely at room temperature. The syrup will be absorbed and the baklava will become wonderfully sticky and sweet.
- Once fully cooled, carefully remove the baklava pieces from the baking dish and serve.
Tips:
- To ensure your baklava is perfectly crispy, be sure not to over-saturate the layers with butter. Lightly brush each layer instead.
- Let the baklava sit for a few hours after baking to allow the flavors to meld together; it tastes even better the next day.
- Cut your baklava before baking to make it easier to serve once it’s baked and cooled.
- If you prefer a more traditional flavor, omit the garlic from the ingredients.
- Toast the nuts lightly before using them to enhance their flavor.
With its layers of flaky pastry, rich nuts, and sweet syrup, this Walnut and Pistachio Baklava is sure to impress your guests and satisfy your sweet tooth. Enjoy this delightful dessert on its own or as a perfect ending to a sumptuous meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.74g | 7% |
| Sugar 18g | 18% |
| Fat | |
| Fat 33g | 39% |
| Saturated 10g | 34% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 20mg | 4% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.89mg | 1% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 3.54ug | 3% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.47mg | 53% |
| Iron, Fe 1.15mg | 10% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 220mg | 7% |
| Selenium, Se 2.38ug | 4% |
| Sodium, Na 3.56mg | 0% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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