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Baklava: walnut pistachio baklava — Desserts recipe | AfoodrinkDesserts

Baklava

Crisp layers of phyllo pastry, buttery walnuts and pistachios, and a lemon-scented honey syrup make this classic baklava rich, sweet, and wonderfully flaky. It takes a little patience, but the steps are simple and the 9x

Total time
85 min
Yield
24 pieces
Difficulty
Medium

Prep 35mCook 50mMiddle EasternDesserts

Baklava is a layered pastry made with paper-thin phyllo dough, chopped nuts, melted butter, and a sweet syrup. It is enjoyed across many cuisines, including Turkish, Greek, Middle Eastern, and Balkan cooking, with small changes from kitchen to kitchen.

The key is to keep the phyllo from drying out while you work. Cover the sheets with a slightly damp towel, brush each layer with butter, and do not worry if a few sheets tear. Once baked and soaked in syrup, the pastry will still slice into crisp, sticky pieces.

This recipe uses walnuts and pistachios, plus cinnamon and lemon for warmth and brightness. Pour cooled syrup over hot baklava so the layers stay crisp instead of turning soggy.

01What you'll need

Ingredients

16 items · 24 pieces

  • For the syrup:
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup honey
  • 1 tablespoon fresh lemon juice
  • 2 strips lemon zest, removed with a peeler
  • 1 small cinnamon stick, optional
  • 1 teaspoon orange blossom water or rose water, optional
  • For the baklava:
  • 1 pound phyllo dough, thawed according to package directions
  • 2 cups walnuts, finely chopped
  • 1 cup shelled pistachios, finely chopped, plus 2 tablespoons for garnish
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup unsalted butter, melted, plus more if needed

02How to make it

Step-by-step

  1. 1. Make the syrup

    Combine the sugar, water, honey, lemon juice, lemon zest, and cinnamon stick, if using, in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 8 to 10 minutes, until slightly thickened. Remove from the heat, stir in orange blossom water or rose water if using, and let the syrup cool completely. Remove the zest and cinnamon stick before using.

  2. 2. Prepare the pan and filling

    Heat the oven to 350°F. Brush a 9x13-inch baking dish with melted butter. In a bowl, mix the walnuts, 1 cup pistachios, sugar, cinnamon, and salt. This is the nut filling.

  3. 3. Set up the phyllo

    Unroll the phyllo dough on a clean counter. Trim it to fit your baking dish if needed. Cover the stack with plastic wrap or parchment, then a slightly damp kitchen towel. Phyllo dries quickly, so keep it covered whenever you are not lifting a sheet.

  4. 4. Build the bottom layers

    Place 1 sheet of phyllo in the buttered dish and brush it lightly with melted butter. Repeat with 9 more sheets, buttering each one, for 10 sheets total. If a sheet tears, patch it in and keep going.

  5. 5. Add the first nut layer

    Scatter about one-third of the nut filling evenly over the phyllo. Add 5 more sheets of phyllo on top, brushing each sheet with butter. Repeat with another third of the nuts, then 5 buttered phyllo sheets, then the last third of the nuts.

  6. 6. Finish the top layers

    Top with 8 to 10 more sheets of phyllo, brushing each sheet with butter. Brush the top well with butter so it bakes golden and crisp. Tuck any rough edges down into the sides of the pan.

  7. 7. Cut before baking

    Use a sharp knife to cut the baklava into 24 diamonds or squares, cutting all the way to the bottom of the pan. Cutting before baking is much easier than cutting once the pastry is crisp.

  8. 8. Bake until crisp

    Bake for 45 to 50 minutes, until the baklava is deep golden on top and crisp around the edges. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.

  9. 9. Add the syrup and rest

    As soon as the baklava comes out of the oven, slowly pour the cooled syrup evenly over the hot pastry, especially along the cut lines. Sprinkle with the reserved chopped pistachios. Let the baklava rest, uncovered, for at least 4 hours, or overnight, before serving.

03From our kitchen

Cook's tips

  • Make-ahead: Baklava is a good make-ahead dessert. It tastes better after several hours because the syrup has time to soak into the layers.
  • Storage: Store baklava covered at room temperature for up to 5 days. Use a loose cover, such as foil, rather than an airtight lid if you want the top to stay crisp.
  • Freezing: Freeze baked, unsyruped baklava for up to 2 months. Reheat from frozen at 325°F until crisp, then pour cooled syrup over it while hot. You can also freeze finished baklava, but the texture will be softer after thawing.
  • Nut swaps: Use all walnuts, all pistachios, almonds, or a mix. Chop the nuts finely, but do not grind them into a paste.
  • Butter note: Clarified butter or ghee makes the crispest layers because it has less water. Regular melted butter also works well for home baking.
  • Phyllo tip: Thaw phyllo in the refrigerator overnight, then let it sit at room temperature for about 1 hour before using. Cold phyllo can crack when unrolled.

Cook's note

Different regions make baklava in different ways. Some versions use only sugar syrup, some use honey, and some include spices or floral waters. This home-style version uses honey for body and lemon to keep the sweetness balanced.

04Frequently asked

Questions & answers

Why did my baklava turn soggy?

The syrup may have been too hot, or the baklava may have been covered too tightly while cooling. For a crisper result, pour cooled syrup over hot baklava and let it rest uncovered.

Can I use frozen phyllo dough?

Yes. Most phyllo is sold frozen. Thaw it in the refrigerator overnight, then bring it to room temperature before opening the package so the sheets are flexible.

Do I have to cut baklava before baking?

Yes, it is strongly recommended. Once baked, the phyllo becomes very crisp and can shatter if you try to cut clean pieces.

Can I make baklava without honey?

Yes. Replace the honey with an extra 1/2 cup sugar and 1/4 cup water in the syrup. Simmer until slightly thickened, then cool before using.

How long should baklava sit before serving?

Let it sit at least 4 hours. Overnight is even better because the syrup settles into the layers while the top stays flaky.

05Per serving

Nutrition facts

Nutrition Facts

24 pieces

Amount per serving

Calories283

% Daily Value*

Total Fat18 g
22%
Saturated Fat5.9 g
30%
Cholesterol20 mg
7%
Sodium117 mg
5%
Total Carbohydrate30 g
11%
Dietary Fiber1.6 g
6%
Total Sugars18 g
Protein3.9 g
8%
Vitamin D0.1 mcg
1%
Calcium20 mg
2%
Iron1.3 mg
7%
Potassium124 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

05Keep cooking

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