Easy Pistachio Walnut Baklava Recipe

🧂 Ingredients

• 16 oz Phyllo dough

  thawed according to package instructions
• 1 1/2 cups Unsalted butter

  up to 2 cups, melted
• 8 oz Walnuts, raw

  finely chopped
• 8 oz Pistachios, roasted and salted

  finely chopped
• 1/4 cup Granulated sugar
• 1 1/2 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1 cup Water
• 3/4 cup Granulated sugar
• 1 cup Honey

  100% raw unfiltered is recommended
• 2 slices Fresh Orange
• 3 sticks Cinnamon
• 1 tsp Whole cloves

Instructions

• 1 Thaw the phyllo dough according to package instructions. Overnight in the
  refrigerator is best. Then remove from the fridge one hour before starting to
  come to room temperature.
• 2 In a medium saucepan heat the sugar and water stirring occasionally until the
  sugar dissolves. Add the honey, orange slices, cinnamon sticks, and whole
  cloves. Bring to a boil, reduce heat and simmer for about 25 minutes.
• 3 Remove from the heat and let cool to lukewarm. Strain through a fine-mesh
  strainer into a measuring cup. Yields about 1 3/4 cups.
• 4 Pulse the walnuts in a food processor until finely chopped or coarsely ground.
  Pour into a medium-size bowl.
• 5 Pulse the pistachios in the food processor until finely chopped or coarsely
  ground. Add to the bowl with the walnuts. Stir in the sugar, ground cinnamon,
  and ground nutmeg.
• 6 Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan by brushing some of
  the melted butter over the bottom.
• 7 Trim the phyllo dough to fit the baking pan as best as you can. I use Athenos
  brand and each package has 2 rolls of 40 sheets measuring 9×14 inches. So I trim
  them slightly, by about 1-inch.
• 8 Keep the phyllo dough covered with a damp towel while not in use. You don’t want
  it to dry out and start breaking.
• 9 First Layer – Lay 10 sheets of phyllo dough into the pan one at a time, brushing
  each sheet with the melted butter before placing the next sheet. Sprinkle about
  3/4 cup of the nut mixture evenly over the layers of phyllo dough.
• 10 Second layer – Place 5 sheets of phyllo dough brushing each one with butter.
  Sprinkle another 3/4 cup of nut mixture.
• 11 Third layer – Place 5 sheets of phyllo dough brushing each one with butter.
  Sprinkle another 3/4 cup of nut mixture.
• 12 Fourth layer – Place 5 sheets of phyllo dough brushing each one with butter.
  Sprinkle another 3/4 cup of nut mixture.
• 13 Fifth layer – Place 5 sheets of phyllo dough brushing each one with butter.
  Sprinkle another 3/4 cup of nut mixture.
• 14 Final layer – Lay 10 sheets of dough buttering each one. Brush the very top
  layer with the butter again.
• 15 To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2″ wide
  strips (three cuts). Then cut diagonally into diamond shapes.
• 16 Bake uncovered for 35 to 40 minutes, or until the top is golden brown.
• 17 Remove from the oven and immediately pour or spoon the cooled syrup over the hot
  baklava. Garnish with finely chopped pistachios or walnuts if desired.
• 18 Let the baklava cool completely on a wire rack, uncovered at room temperature.
  For the best results cover once it is completely cooled and let it sit
  overnight.

Nutrition Info