Best Ever Pistachio Walnut Baklava Recipe
This Best Ever Pistachio Walnut Baklava is a delightful layered pastry featuring crisp phyllo dough, a crunchy pistachio and walnut filling, and a fragrant honey simple syrup infused with lemon zest, vanilla, and rose water. Baked to golden perfection, this classic Middle Eastern dessert is both rich and sweet, perfect for special occasions or an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
For the Dough:
- 1 Pound Box Phyllo Dough – 9×14 Sheets, room temperature
- ¾ Cups Melted Butter (or substitute ghee or clarified butter for a more traditional version)
For the Filling:
- 2 Cups Pistachios
- 1 Cup Walnuts
- ½ Cup Granulated Sugar
For the Honey Simple Syrup:
- 1 Cup Sugar
- ¾ Cup Water
- ⅓ Cup Honey
- 1 Teaspoon Lemon Zest
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Rose Water
Instructions
- Prepare the Simple Syrup: In a small saucepan, combine sugar, water, honey, and lemon zest. Heat over medium-high until boiling, then reduce heat to simmer.
- Simmer the Syrup: Stir consistently until sugar dissolves and syrup thickens yet remains clear, about 5-7 minutes. Remove from heat.
- Add Flavors to Syrup: Stir in vanilla extract and rose water. Set aside to cool completely.
- Make the Nut Filling: In a food processor, pulse pistachios, walnuts, and sugar until combined but still textured for crunch.
- Prepare Baking Sheet and Phyllo: Preheat oven to 350°F (175°C). Brush bottom of a 9×13 inch baking sheet with melted butter. Separate phyllo dough rolls, trim approximately 2 inches off each to fit the pan.
- Assemble Baklava: Lay one sheet of phyllo dough into the baking sheet. Spread 3/4 of the nut mixture evenly over it. Layer the second phyllo dough sheet on top.
- Cut and Butter Baklava: Gently cut baklava into squares. Pour melted butter evenly on top, then re-cut into squares to let butter settle into layers.
- Bake: Bake in preheated oven for 50 to 60 minutes, until baklava is golden brown and crisp.
- Finish and Serve: Remove from oven, immediately pour the cooled honey syrup evenly over the baklava, sprinkle the remaining 1/4 nut mixture on top. Allow to soak and serve once slightly cooled.
Notes
- Be sure to keep phyllo dough covered with a damp cloth while working to prevent it from drying out.
- The baking time may vary depending on your oven; monitor for a golden, crisp top.
- For a more traditional flavor, use ghee or clarified butter instead of regular melted butter.
- Allowing the syrup to soak in for a few hours enhances the flavor and texture.
- Cutting the baklava before and after applying butter ensures even distribution of butter between layers.
