Turkish Hazelnut Pistachio Baklava (Printable)

A crisp phyllo pastry layered with buttery pistachio and hazelnut filling, topped with a golden drizzle of honey syrup.

# What you'll need:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 10 tablespoons unsalted butter, melted

→ Nut Filling

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

→ Honey Syrup

07 - 1/2 cup water
08 - 5.3 ounces honey
09 - 1/2 cup granulated sugar
10 - 1 teaspoon lemon juice

# How to make it:

01 - Preheat the oven to 350°F. Brush an 8x12 inch baking pan with melted butter.
02 - Place 4 sheets of phyllo in the pan, brushing each sheet liberally with melted butter as you layer.
03 - In a mixing bowl, combine finely chopped hazelnuts, pistachios, granulated sugar, and cinnamon if using.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo sheets.
05 - Repeat layering 4 more sheets of phyllo, each brushed with butter, then sprinkle the next third of the nut filling evenly.
06 - Layer another 4 phyllo sheets with butter, then distribute the remaining nut mixture evenly on top.
07 - Top the baklava with the last 4 sheets of phyllo, brushing each with butter, including the final top layer.
08 - Using a sharp knife, cut the pastry into diamond or square shapes before baking.
09 - Bake in the preheated oven for 35 to 40 minutes until the pastry is crisp and golden brown.
10 - While baklava bakes, combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
11 - Once baked, immediately pour the hot honey syrup evenly over the hot pastry to allow absorption.
12 - Allow the dish to cool completely at room temperature to let the syrup soak thoroughly before serving.

# Expert suggestions:

01 -
  • The contrast between shattered phyllo and the buttery, nutty filling is genuinely addictive.
  • It looks restaurant-worthy but is far more forgiving than you'd expect once you understand the basic rhythm.
  • Making it fills your entire home with aromas that feel like a gift to everyone who walks in.
02 -
  • If you pour cold syrup over hot baklava, it won't absorb properly and you'll end up with a sticky outside and dry inside—I learned this the hard way.
  • Phyllo dough is fragile but more forgiving than its reputation suggests; even small tears barely matter once it's layered with butter.
  • Chilling the baklava for an hour before cutting it keeps the layers from shattering everywhere and gives you clean pieces instead of crumbs.
03 -
  • Chill the finished baklava for an hour before cutting it; clean pieces matter more than perfect technique in the pan.
  • If you don't have hazelnuts, walnuts work beautifully and are often more affordable, though the flavor profile shifts slightly warmer and earthier.
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