Pistachio & Walnut Baklava
This Albanian style pistachio & walnut baklava is my absolute favorite. There are no spices in this recipe, just pure honest flavors with a buttery delicious texture. So addicting!
Equipment
- 9x13 Sheet Pan
- Pastry brush
- Food Processor
- 1.5 qt Saucepan
- Sharp knife
- Mixing Bowls
Ingredients
- 1 16 oz package of phyllo dough
- 1 stick unsalted butter melted
- 1 cup shelled pistachios
- 1 cup shelled walnuts
- ½ tsp salt
- 2 cups sugar
- 2 cups water
- 1 tsp vanilla extract optional
Instructions
- Preheat the oven to 350°
- In a food processor, blend the nuts along with the salt until finely chopped with some bigger pieces throughout. Pour them into a bowl and set aside.
- Divide your phyllo sheets in 2 even piles. Trim the edges to fit your pan. Brush your pan with the melted butter and place down 1 sheet of phyllo to fit. Repeat this step until you've layered your first pile, buttering each layer. Sprinkle the nuts evenly and then follow with your remaining sheets. Every package is sized and amounted differently. I like to do even layers on the bottom and top, and nuts in the middle. Cut the baklava into your desired shape. Diamond shape is the most classic. Top with the remaining butter and bake in the oven for 45-50 minutes or until golden brown.
- Meanwhile, add the sugar and water along with the vanilla to your saucepan. Cook on low heat, stirring occasionally. The sugar will dissolve and the syrup with slightly thicken. This will take about 30 minutes. Allow the syrup to come to room temperature before pouring over the baklava. This can also be made in advance (see notes). Once the baklava is out of the oven, gently pour the cooled syrup evenly over all of the pieces. Enjoy at room temperature. Top with nuts (optional).
Notes
- This recipe can easily be made vegan by simply replacing the butter with a vegan substitute. Most phyllo dough is vegan and very easy to find.
- Each package of baklava is different. I've used some with 22 sheets, 18 sheets and 30 sheets. I like to do even layers on the top and bottle and add the nuts in the middle.
- You could really use any nuts you'd like. Walnuts alone is also delicious. I've used hazelnuts as well. Pistachio and walnuts is my favorite combination.
- The syrup may seem like it's too much once it's poured, but it will all get absorbed and thicken while cooling at room temperature.
- You can make the syrup a day in advance and leave it in the fridge before using. When the baklava is hot and the syrup is cold, this results in a crispier texture.