RECIPE

Pistachio and Hazelnut Baklava

Name: Pistachio and Hazelnut Baklava
Cook time: 2 h
Yield: 12 +

Recipe Created For

3.8 L Heritage Rectangular Dish

Main Course

Honey

Cook Time

Under 2 hours

Serving Size

12 +

Cook Mode

INGREDIENTS

1 cup (250 ml) unsalted butter, melted
1 ½ lbs (675 g) frozen filo sheets, thawed (approximately 2 packages)
1 ½ cups (375 ml) roasted shelled pistachios, finely chopped, plus more for garnish
1 ½ cups (375 ml) roasted hazelnuts, finely chopped, plus more for garnish

Syrup

2 ½ cups (625 ml) sugar
2 ½ cups (625 ml) water
1 cup (250 ml) honey
2 tsp (10 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) ground nutmeg
1 tbsp (15 ml) lemon juice
A few drops of orange blossom water, to taste

Looking to take a trip to Greece from the comfort of your own home? Our Pistachio and Hazelnut Baklava refines this traditional recipe, offering a delicious treat for the sweet tooth in your life. Baklava, a Greek delicacy that is beloved for its layered filo pastry and sweet, nutty filling, is a great recipe to experiment with.

What elevates this Greek staple is the homemade syrup. The sweetness of the syrup is designed to contrast the mix of spices including cinnamon, cardamom, nutmeg, and even orange blossom water. Our Rectangular Dish is the ideal piece of cookware for this recipe to come together, exposing each layer of this Greek pastry to a consistent heat source for an even bake.

Our Pistachio and Hazelnut Baklava recipe is sure to be a crowd-favorite among friends and family and could quickly become a holiday staple in your household. This Baklava recipe takes under two hours to prepare, accommodating up to 12 unique portions. Here are all the ingredients you need and the steps to follow before the sweet aroma of homemade baklava takes over your kitchen!

INGREDIENTS

1 cup (250 ml) unsalted butter, melted
1 ½ lbs (675 g) frozen filo sheets, thawed (approximately 2 packages)
1 ½ cups (375 ml) roasted shelled pistachios, finely chopped, plus more for garnish
1 ½ cups (375 ml) roasted hazelnuts, finely chopped, plus more for garnish

Syrup

2 ½ cups (625 ml) sugar
2 ½ cups (625 ml) water
1 cup (250 ml) honey
2 tsp (10 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) ground nutmeg
1 tbsp (15 ml) lemon juice
A few drops of orange blossom water, to taste

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Brush the bottom and sides of a Rectangular Dish with melted butter.

Cut the filo sheets to the same dimensions as the Rectangular Dish. Keep the filo sheets covered with a clean, slightly damp dishcloth while you work to prevent them from drying out.

Line the bottom of the Rectangular Dish with 10 sheets of filo, brushing each one with melted butter as you go. Sprinkle with a heaping ¼ cup (60 ml) of the chopped nuts. Repeat layering in 10 sheets of buttered filo and a generous ¼ cup (60 ml) of nuts until you have a total of 6 layers of filo dough and 5 layers of chopped nuts.

Make 4 vertical cuts all the way through each layer of baklava. Then cut on a diagonal, each cut about 1 inch (2.5 cm) apart, to make a diamond pattern.

Bake for 1 hour or until nicely golden.

Meanwhile, in a small Saucepan, combine all of the syrup ingredients except for the lemon juice and orange blossom water. Simmer for 10 to 15 minutes or until thick and syrupy. Let cool slightly then add the lemon juice and orange blossom water to taste.

As soon as the baklava is out of the oven, drizzle with the cooled syrup and garnish with more chopped pistachios and hazelnuts. Let cool completely before serving.