Pistachio Hazelnut Baklava

  • serves 9
Christine Cushing
Christine Cushing

I don't like my desserts cloyingly sweet so I added less sugar and honey to my baklava. Greek amber honey is available at Mediterranean or Greek grocery stores. Yield is 9 pieces.

13 Ratings
Directions for: Pistachio Hazelnut Baklava


⅓ cup raw, shelled pistachios

¼ cup whole hazelnuts, skinned and toasted

pinch ground cloves

¼ cup sugar

2 tsp ground cinnamon

2 Tbsp sugar

½ tsp ground cinnamon

6 sheet phyllo

¼ cup melted unsalted butter

¼ cup water

¼ cup amber Greek honey or other good-quality honey

1 Tbsp lemon juice


1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

2. In a food processor, combine the pistachios, hazelnuts, cloves, 1/4 cup of the sugar and 2 tsp. of the cinnamon.

3. Pulse until nuts are coarsely chopped. Set aside.

4. In a small bowl, stir together the remaining 2 tbsp. sugar and 1/2 tsp. cinnamon.

5. Lay out 1 sheet of phyllo (keep remaining phyllo under a damp tea towel) and brush gently with some melted butter.

6. Sprinkle with a little of the cinnamon mixture.

7. Lay another piece of phyllo on top and repeat the brushing and sprinkling of cinnamon mixture, ending with a layer of phyllo that is only brushed with butter.

8. Sprinkle with nut mixture and the remaining sugar.

9. Roll the phyllo into a cigar shape.

10. Transfer the roll to prepared baking sheet and bake for about 35 to 40 minutes or until browned and crisp.

11. Remove from oven and cut the roll into 9 pieces.

12. Let cool completely.

13. Transfer pieces to a baking dish just large enough to hold them.

14. Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan.

15. Bring to a boil, stirring, and remove from heat.

16. Pour over cooled baklava and let stand about 30 to 90 minutes before serving for best flavour.

See more: Dessert, Greek, Nuts, Bake, Pastry


More Recipes You'll Love