Turkish Hazelnut Pistachio Baklava (Print Version)

Crisp phyllo pastry layered with nut filling and a golden honey drizzle from Turkish cuisine.

# What You'll Need:

→ 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 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 sheet with melted butter as you layer.
03 - In a bowl, mix chopped hazelnuts, pistachios, sugar, and cinnamon until evenly combined.
04 - Sprinkle one-third of the nut mixture evenly over the layered phyllo sheets.
05 - Add 4 more phyllo sheets, each brushed with butter, then sprinkle the next third of nut mixture. Repeat this process once more with another 4 sheets and the remaining nuts.
06 - Top with the final 4 phyllo sheets, buttering each layer thoroughly including the top layer.
07 - Using a sharp knife, cut the assembled pastry into diamond or square shapes before baking.
08 - Bake for 35 to 40 minutes or until the phyllo turns golden and crisp.
09 - While baking, combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
10 - Pour the hot honey syrup evenly over the freshly baked pastry. Allow to cool completely so the syrup can absorb fully before serving.

# Expert Tips:

01 -
  • The phyllo gets impossibly crispy while staying tender underneath, something most homemade versions get wrong.
  • Mixing hazelnuts and pistachios creates a complexity you won't find in single-nut baklava.
  • The honey syrup soaks in just enough without making it soggy, a balance that feels like a small victory.
  • It actually keeps for days without falling apart, perfect for sharing or sneaking another piece at midnight.
02 -
  • Never let your phyllo thaw at room temperature or it dries out in minutes; thaw it in the sealed package in the fridge overnight, and work with it cold.
  • Cutting before baking is non-negotiable—once it bakes, phyllo becomes almost impossible to cut cleanly without shattering into shards.
  • Pouring hot syrup onto hot baklava is the entire secret to texture; if you pour cold syrup onto hot pastry or vice versa, you'll end up with a soggy mess instead of a crispy treasure.
03 -
  • Brush every single layer of phyllo, including the top and sides, with melted butter—this is the only way to guarantee that crackling, shattering texture that makes baklava unforgettable.
  • If your syrup cools before you pour it, reheat it gently before application; temperature really does matter for proper absorption.
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