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A slice of flaky, nutty pastry on a plate.
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Walnut Pistachio Baklava Recipe

Crisp layers of buttery phyllo layered with a cinnamon-spiced walnut and pistachio mixture, and finished with a honey-orange syrup and a subtle hint of orange blossom.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Greek Inspired, Turkish Inspired
Servings: 25
Calories: 301kcal
Author: Jacqueline Piper

Ingredients

Baklava

Syrup

  • 1 cup water
  • 1 cup honey
  • ¾ cups white granulated sugar
  • 1 teaspoon orange blossom water
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 cara cara orange peels in strips, minimal pith
  • 1 tablespoon lemon juice

Instructions

For the Syrup

  • Combine water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves.
  • Add honey, orange peel, orange blossom water, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer for 25 minutes.
  • Remove from heat and cool. Remove and discard the orange peel, then stir in the lemon juice.

For the Baklava

  • Preheat oven to 350°F (175℃).
  • Pulse walnuts and pistachios in a food processor until chopped. Mix with sugar, cinnamon, and nutmeg.
  • Butter a 9x13 baking dish.
  • Layer 1/3 of the phyllo sheet, brushing each sheet with melted butter. (5 sheets)
  • Add 1/2 of the nuts, sprinkling in an even layer.
  • Add another 1/3 of the phyllo sheets, brushing each sheet with butter. (5 sheets)
  • Add the remaining 1/2 of the nuts.
  • Add the rest of the phyllo sheets, brushing each layer with butter. (6 sheets) Coat the top sheet with butter.
  • Carefully slice into diamond shapes with a very sharp knife. It’s best to do this before baking, when the phyllo is still soft. Once it’s baked, it will shatter.
  • Bake for 40 minutes, or until deeply golden and the nuts are sizzling.
  • Pour the cooled syrup over the hot baklava.
  • Cool completely before serving. The syrup will thicken slightly as it sits.

Notes

Phyllo: My package of phyllo is 454 grams and contains 16 large sheets. Package sizes and sheet counts can vary, so use the amount available in your package and adjust the layering as needed.
Keep unused phyllo covered while assembling so it doesn't dry out.
Small tears in the phyllo are fine. They won't affect the finished baklava.
Cut the baklava before baking, while the phyllo is still soft.
The syrup should be cooled before pouring it over the hot baklava.

Nutrition

Calories: 301kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Fiber: 2g | Sugar: 21g | Calcium: 26mg | Iron: 1mg