Oh, hello there! I’m Daniel, and I started Reciqa because I just love sharing good food. Seriously, cooking for me has always been about more than just what’s on the plate; it’s about that warm, fuzzy feeling of bringing people together, creating those little moments that stick with you. Whether it’s a comforting everyday meal, a little something sweet and indulgent, or even a healthier option that still tastes amazing, I believe good food should just make you happy. So, let’s get in the kitchen and have some fun together!
And speaking of joy and connection, let’s dive into one of my absolute favorite treats: Pistachio Hazelnut Baklava. There’s something so special about this dessert. It feels fancy, right? But trust me, it’s totally doable, and the results are just phenomenal. This Pistachio Hazelnut Baklava recipe is a real winner for those times you want to impress without stressing.
Why This Pistachio Hazelnut Baklava Recipe Is a Must-Try
Okay, so if you’re looking for a baklava that hits all the right notes, this is it! This Pistachio Hazelnut Baklava recipe is a total game-changer because it perfectly balances:
- That amazing, shatteringly crisp, perfectly flaky phyllo. You know, the kind that just melts in your mouth?
- A rich, deeply satisfying nutty flavor from both pistachios and hazelnuts. It’s not just one nut, but a delicious duo!
- And that sweet, spiced syrup that just coats everything in pure bliss.
Honestly, it looks super impressive, but I promise it’s totally achievable for any home cook. It’s fantastic for holidays, special gatherings, or even just when you need a little sweet escape. You’ll love how achievable this seemingly complex dessert turns out to be!
Gathering Your Pistachio Hazelnut Baklava Ingredients
Alright, let’s get down to business and gather everything we need for this fantastic Pistachio Hazelnut Baklava. Don’t worry, it looks like a lot, but most of it is pantry staples! You’ll want to make sure you have good quality ingredients here, as they really shine in this recipe. The star of the show, of course, is the nuts and the delicate phyllo dough. Precision with the measurements really helps make sure everything bakes up perfectly, so grab your measuring cups and spoons!
Here’s what you’ll need:
| 8 ounces | Finely chopped pistachio nuts (make sure they aren’t too finely ground; we want a little texture!) |
| 8 ounces | Finely chopped hazelnut nuts (same goes for these – texture is key!) |
| 2 teaspoons | Ground cinnamon (for the nut filling) |
| ½ teaspoon | Ground cloves (for the nut filling) |
| ½ cup | White sugar (for the nut filling) |
| 2 cups | Unsalted butter, melted (and slightly cooled before using) |
| 1 ½ (16 ounce) packages | Frozen phyllo pastry, thawed according to package directions (super important!) |
| ¼ cup | Whole cloves (Optional, for studding the top layers) |
| 3 cups | White sugar (for the syrup) |
| 2 ½ cups | Water |
| 2 tablespoons | Honey (adds a lovely depth to the syrup) |
| 1 teaspoon | Ground cinnamon (for the syrup) |
| ¼ teaspoon | Ground cloves (for the syrup) |
Ingredient Notes for Perfect Pistachio Hazelnut Baklava
Let’s talk about a few things that make this Pistachio Hazelnut Baklava extra special. First off, the phyllo dough! Please, please, please make sure it’s fully thawed according to the package instructions. If it’s still frozen in spots, it will tear like crazy, and we want those delicate, flaky layers. Keeping it covered with a damp towel while you work is your best friend here – it stops it from drying out and becoming brittle.
For the nuts, chopping them yourself really makes a difference. We’re not going for dust here; we want little pieces that give you a satisfying crunch in every bite of your Pistachio Hazelnut Baklava. The combination of pistachios and hazelnuts gives this baklava a complex, rich flavor that’s just divine. And the spices? Cinnamon and cloves are classic for a reason, adding that warm, aromatic hug to both the filling and the syrup. The honey in the syrup isn’t just for sweetness; it adds a lovely richness and helps give the syrup that perfect consistency that coats the baklava beautifully without making it soggy.
Crafting Your Pistachio Hazelnut Baklava: Step-by-Step
Now for the fun part – bringing this Pistachio Hazelnut Baklava to life! It might seem a little intricate, but honestly, it’s more about patience and a gentle touch than anything complicated. We’ll break it down step-by-step so you can create that perfect, golden, syrupy goodness right in your own kitchen. So, preheat that oven, grab your pastry brush, and let’s get started!
Preparing the Nut Filling for Pistachio Hazelnut Baklava
First things first, let’s get that delicious filling ready for our Pistachio Hazelnut Baklava. In a nice big bowl, simply toss together your finely chopped pistachios and hazelnuts. Add in the 2 teaspoons of cinnamon, the ½ teaspoon of ground cloves, and the ½ cup of sugar. Give it all a good stir until everything is nicely combined. This mixture is going to give our baklava that wonderful nutty flavor and a delightful texture between those flaky layers.
Assembling the Layers of Pistachio Hazelnut Baklava
Okay, time to build this beauty! Start by preheating your oven to 350°F (175°C). Grab your thawed phyllo dough and keep it under that damp towel – seriously, don’t let it dry out! Brush a 10×15-inch jellyroll pan generously with some of that melted butter. Lay down one sheet of phyllo, then brush it with more butter. Repeat this until you have 8 buttered sheets stacked up. Now, sprinkle a good layer of your nut mixture over the top. Then, add 3 more buttered sheets of phyllo, followed by another sprinkle of nuts. Keep going, alternating between 3 buttered phyllo layers and the nutty filling, until you’ve used up all your nuts. Finish by layering the last 8 sheets of phyllo on top, making sure each one gets a brush of butter. Once it’s all layered up, carefully cut the pastry into strips and then into diamond shapes. You want these pieces to be on the smaller side because this Pistachio Hazelnut Baklava is wonderfully rich and sweet! If you’re using whole cloves, now’s the time to stud each diamond with one. Finally, take the rest of your melted butter, heat it until it just starts to boil, and gently drizzle it all over the top of the entire pan. This is going to give us that amazing golden crust!
Baking and Syrup Infusion for Pistachio Hazelnut Baklava
Pop that beautifully assembled Pistachio Hazelnut Baklava into your preheated oven and bake it for about 1 hour and 15 minutes, or until it’s a gorgeous, golden brown all over. While it’s baking, let’s make that luscious syrup. In a large saucepan, combine the remaining 3 cups of sugar, the water, honey, 1 teaspoon of cinnamon, and ¼ teaspoon of ground cloves. Bring this mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes. You want it slightly thickened but still pourable. Crucially, set this syrup aside to cool down completely. Once your baklava comes out of the oven, it needs to be piping hot, and the syrup needs to be cool. Carefully and evenly pour that cool syrup all over the hot baklava. Be really careful here – the hot butter in the pastry might bubble and splatter a bit when the syrup hits it. Let the baklava cool completely to room temperature before you even think about serving it. This allows the syrup to soak in perfectly and gives you time to remove any whole cloves you might have added.
Tips for Your Best Pistachio Hazelnut Baklava
Getting this Pistachio Hazelnut Baklava just right is all about a few little tricks I’ve picked up over the years. First and foremost, that phyllo dough! I can’t stress enough how important it is to keep it covered with a damp (not soaking wet!) kitchen towel while you’re working. It seriously prevents it from drying out and cracking, which is the enemy of flaky baklava. If it does happen to dry out a bit, a quick spritz of water from a spray bottle can sometimes help revive it, but it’s best to avoid that if you can.
For even baking, make sure your oven rack is in the center. If you notice one side browning faster than the other, you can carefully rotate the pan halfway through baking. And about that syrup soak? Pouring the cool syrup over the hot baklava is key! It creates that signature contrast of crisp pastry and syrupy sweetness. Don’t rush the cooling process; letting it sit at room temperature for several hours (or even overnight!) allows the syrup to truly penetrate and meld with those nutty layers, ensuring every bite of your Pistachio Hazelnut Baklava is pure perfection.
Frequently Asked Questions about Pistachio Hazelnut Baklava
Got questions about making this delicious Pistachio Hazelnut Baklava? I’ve got answers! It’s a common thing to have a few queries when you’re working with phyllo or creating a syrup-drenched dessert, so let’s clear a few things up.
Can I use different nuts in my Pistachio Hazelnut Baklava? Absolutely! While the pistachio and hazelnut combo is divine, feel free to experiment. Walnuts or almonds would also be fantastic. Just make sure they’re finely chopped, not ground to a powder, to keep that lovely texture in your Pistachio Hazelnut Baklava.
How do I prevent my baklava from becoming soggy? The biggest culprit for soggy baklava is usually pouring hot syrup over hot baklava, or not letting it cool properly. Our method of pouring cool syrup over hot baklava, and then letting it cool completely at room temperature, is crucial. This allows the syrup to soak in without steaming the layers. Also, make sure your syrup isn’t too thin – simmering it for the recommended time helps thicken it just enough.
My phyllo dough is drying out too fast, what can I do? This is a super common issue! The best defense is to keep it covered with a slightly damp (not wet!) kitchen towel the entire time you’re working. If you’re really struggling, a quick mist from a spray bottle can help, but it’s best to work efficiently and keep it tucked away.
Can I make the syrup ahead of time? Yes, you can! The syrup needs to be completely cool when you pour it over the hot baklava, so making it ahead is actually a great idea. Just be sure to store it at room temperature, not in the fridge, so it’s pourable when you need it.
How long does Pistachio Hazelnut Baklava keep? It stays wonderfully crisp for a good few days if stored properly at room temperature in an airtight container. Avoid refrigerating it, as that can make the phyllo lose its crispness.
Storing and Reheating Your Pistachio Hazelnut Baklava
So, you’ve made this incredible Pistachio Hazelnut Baklava, and there might be a few pieces left over (though I doubt it!). Storing it properly is key to keeping that delightful crispness. The absolute best way to keep your baklava fresh is to store it at room temperature in an airtight container. Seriously, avoid the fridge at all costs! The moisture in the refrigerator can make those beautiful, flaky layers turn soggy, and nobody wants that. Just pop the container on the counter, and it should stay delicious for several days.
If, by some miracle, your baklava loses a bit of its crunch after a day or two, reheating is super simple. You can gently warm it in a low oven – think around 250°F (120°C) for just a few minutes. This helps to crisp it back up beautifully. Just keep an eye on it so it doesn’t burn!
| Storage Location | Duration | Method |
| Airtight Container (Room Temp) | 3-5 days | Maintains crispness; avoid refrigeration. |
| Low Oven (Reheating) | 2-4 minutes | Gently warm at 250°F (120°C) to restore crispness. Watch closely! |
Nutritional Highlights of Pistachio Hazelnut Baklava
Here’s a look at the estimated nutritional information for one piece of our delicious Pistachio Hazelnut Baklava. Keep in mind that these values are approximate and can vary a bit depending on the exact ingredients you use and how you cut your pieces. It’s a rich treat, so a little goes a long way!
| Serving Size | 1 piece |
| Calories | 182 |
| Sugar | 13g |
| Sodium | 73mg |
| Fat | 11g |
| Saturated Fat | 4g |
| Unsaturated Fat | 7g |
| Trans Fat | 0g |
| Carbohydrates | 20g |
| Fiber | 1g |
| Protein | 2g |
| Cholesterol | 16mg |
Perfect Pistachio Hazelnut Baklava: 1 Hour Bake
- Total Time: 1 hour 45 minutes
- Yield: Approximately 30 servings
- Diet: Vegetarian
Description
Pistachio Hazelnut Baklava is a delightful dessert featuring layers of flaky phyllo pastry filled with a mix of finely chopped pistachios and hazelnuts, baked until golden and drenched in a sweet, spiced syrup. This recipe offers a wonderful balance of nutty crunch and syrupy sweetness.
Ingredients
- 8 ounces finely chopped pistachio nuts
- 8 ounces finely chopped hazelnuts
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ cup white sugar
- 2 cups unsalted butter, melted
- 1 ½ (16 ounce) packages frozen phyllo pastry, thawed
- ¼ cup whole cloves (Optional)
- 3 cups white sugar
- 2 ½ cups water
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
- Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10×15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.
- Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
- Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
- While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
- When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.
Notes
- Remove whole cloves from pieces before eating.
- Pieces should be somewhat small because they are so sweet.
- Be careful when pouring hot syrup; it may cause the butter in the pastry to boil up and splatter.
- Cover phyllo pastry with a damp towel to prevent drying and cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
