Greek Baklava with Walnuts Pistachios (Printable View)

Crisp phyllo layers with spiced walnuts and pistachios in honey syrup

# What You'll Need:

→ Nut Filling

01 - 7 ounces walnuts, finely chopped
02 - 3.5 ounces pistachios, finely chopped
03 - 1.75 ounces almonds, finely chopped
04 - 2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 2 tablespoons granulated sugar

→ Pastry Layers

07 - 14 ounces phyllo dough sheets (approximately 20 sheets), thawed if frozen
08 - 7 ounces unsalted butter, melted

→ Honey Syrup

09 - 9 ounces granulated sugar
10 - 3/4 cup water
11 - 6.5 ounces honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel

# How-To Steps:

01 - Preheat oven to 340°F. Generously grease a 9x13-inch baking dish with melted butter.
02 - Combine walnuts, pistachios, almonds, cinnamon, cloves, and sugar in a mixing bowl. Stir until evenly distributed.
03 - Unroll phyllo sheets and cover immediately with a damp kitchen towel to prevent drying and cracking.
04 - Place one phyllo sheet in the prepared dish and brush lightly with melted butter. Repeat with 7 more sheets, buttering each layer.
05 - Spread one-third of the nut mixture evenly across the buttered phyllo base.
06 - Layer 4 more phyllo sheets, brushing each with butter. Sprinkle another third of the nut mixture on top.
07 - Add 4 additional buttered phyllo sheets. Spread the remaining nut mixture evenly over the surface.
08 - Complete with the final 4 phyllo sheets, buttering each layer thoroughly. Generously butter the top surface.
09 - Using a sharp knife, carefully cut the assembled baklava into diamonds or squares before baking.
10 - Bake for 45-50 minutes until layers turn golden brown and become crisp.
11 - While baklava bakes, combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to boil, then simmer 10 minutes. Remove from heat and cool slightly. Discard cinnamon and peel.
12 - Immediately pour warm syrup evenly over the hot baklava upon removal from oven. Allow to cool completely before serving.

# Expert Advice:

01 -
  • Its that perfect balance of crisp and syrupy soft, with each layer melting differently
  • The honey syrup gets into every single crevice, making even the edges worth fighting over
02 -
  • Cutting the baklava before baking is essential cutting after destroys those perfect layers you built
  • The syrup must be warm when poured over hot baklava, not boiling hot or cold
  • Let it rest at least 4 hours or overnight the first day is good, the second day is magical
03 -
  • Freeze unbaked baklava tightly wrapped for up to 3 months, then bake straight from frozen
  • Use clarified butter (ghee) for an even richer, more authentic flavor and extra crispness

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