Baklava With Pistachios and Walnuts Recipe
Baklava is a rich-tasting pastry made with layers of flaky filo dough, a sweet nut filling, and fragrant syrup.
Equipment
- Baking dish
- Pastry brush
- Sharp knife
- Saucepan
- Mixing bowls
- Oven
- Cooling Rack (Optional)
- Airtight container
Ingredients
- Filo Dough Sheets: Approximately 1 pound (450 grams)
- Walnuts: 2 cups, finely chopped
- Almonds: 1 cup, finely chopped
- Pistachios: 1 cup, finely chopped
- Unsalted Butter: 1 cup (2 sticks), melted
- Sugar: 1 cup, granulated
- Ground Cinnamon: 2 teaspoons
- Ground Cloves (optional): 1/2 teaspoon
- Lemon Juice: 1 tablespoon, freshly squeezed
- Water: 1 cup
- Honey: 1 cup
- Vanilla Extract (optional): 1 teaspoon
- Lemon Zest (optional): Zest from 1 lemon
Instructions
- Thaw the filo dough according to package instructions if frozen. Ensure it is at room temperature before use.
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the finely chopped walnuts, almonds, and pistachios.
- In a separate bowl, combine the granulated sugar, ground cinnamon, and ground cloves (if using).
- Brush the bottom and sides of a 9x13-inch baking dish with melted butter.
- Place a sheet of filo dough in the baking dish and brush it lightly with melted butter. Repeat with 10 more sheets of filo dough, brushing each sheet with butter.
- Sprinkle a generous amount of the nut filling over the layered filo dough.
- Layer 10 more sheets of filo dough, brushing each sheet with melted butter as before.
- Repeat steps 7 and step 8 until all the nut filling is used.
- Cut the layered baklava into diamond or square-shaped portions using a sharp knife.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until golden brown and crispy.
- While the baklava is baking, prepare the syrup. In a saucepan, combine water, honey, granulated sugar, lemon juice, and optional vanilla extract. Bring to a boil, then let it simmer for about 10 minutes until the syrup thickens slightly. Remove from heat.
- Once the baklava is out of the oven, immediately pour the warm syrup evenly over the cut portions. Optional: Sprinkle lemon zest over the baklava.
- Allow the baklava to cool completely in the baking dish, allowing it to absorb the syrup and soften.
- Serve the baklava at room temperature and enjoy the sweet, nutty layers of this delectable dessert.