Turkish Hazelnut Pistachio Baklava (Print View)

Crisp phyllo layers with a nutty filling and honey syrup, capturing rich Turkish flavors in every bite.

# What You’ll Need:

→ Pastry

01 - 16 sheets phyllo dough, thawed
02 - 2/3 cup unsalted butter, melted

→ Nut Filling

03 - 3/4 cup hazelnuts, finely chopped
04 - 3/4 cup pistachios, finely chopped
05 - 1/2 cup granulated sugar
06 - 1 teaspoon ground cinnamon (optional)

→ Honey Syrup

07 - 1/2 cup water
08 - 2/3 cup honey
09 - 1/2 cup granulated sugar
10 - 1 teaspoon lemon juice

# Directions:

01 - Preheat the oven to 350°F. Lightly brush an 8x12 inch baking pan with melted butter.
02 - Place 4 sheets of phyllo in the pan, brushing each sheet generously with melted butter as you layer them.
03 - Combine finely chopped hazelnuts, pistachios, granulated sugar, and cinnamon in a bowl.
04 - Evenly sprinkle one-third of the nut mixture over the layered phyllo.
05 - Place 4 more sheets of phyllo atop the nuts, brushing each with melted butter. Sprinkle with the second third of the nut mixture.
06 - Add 4 additional phyllo sheets, each brushed with butter, followed by the remaining nut mixture.
07 - Finish with the last 4 phyllo sheets, buttering each layer including the top.
08 - Using a sharp knife, cut the assembled layers into diamond or square shapes before baking.
09 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
10 - Combine water, honey, sugar, and lemon juice in a saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.
11 - Once baked, immediately pour the hot honey syrup evenly over the hot pastry.
12 - Allow the layers to cool completely so the syrup absorbs before slicing and serving.

# Expert Advice:

01 -
  • The moment that honey syrup hits the hot baklava and you hear it sizzle—that's when you know something magical just happened.
  • Hazelnuts and pistachios together create this unexpected depth, way more interesting than the standard walnut versions.
  • You can make this ahead and it actually gets better as it sits, so the stress of last-minute desserts just disappears.
02 -
  • Room temperature phyllo is non-negotiable; if you pull it straight from the freezer, it will crack and shatter before you can work with it—thaw it overnight in the fridge, wrapped loosely.
  • Pouring the syrup while both the baklava and syrup are hot is the only way it will soak in properly; cold syrup just sits on top and never gets inside.
  • If you chill the baklava before cutting, the knife glides through cleanly and you'll get perfect pieces instead of crumbly, ragged edges.
03 -
  • If you can't find hazelnuts, blanched almonds work beautifully—toast them lightly first to wake up their flavor.
  • Make extra honey syrup and keep it in the fridge; it's incredible drizzled over yogurt, ice cream, or even fresh fruit the next week.
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