Indulge in the rich, nutty layers of our Walnut and Pistachio Baklava, a sweet pastry that brings together the delicate crispness of phyllo dough with the hearty flavors of walnuts and pistachios, all beautifully soaked in a lemon-infused syrup. This recipe offers a twist on the traditional baklava, incorporating a blend of nuts for a deeper flavor profile and an irresistible crunch in every bite.
Why You’ll Love This: The combination of walnuts and pistachios in this baklava not only adds a unique taste but also an enticing aroma that promises to awaken your senses. The light, flaky layers of phyllo pastry, enriched with butter and sweetened with homemade syrup, create a dessert that’s both luxurious and satisfying. Whether you’re a seasoned baklava lover or new to this classic dessert, the blend of textures and flavors in this recipe is sure to captivate.
Perfect Occasion: This Walnut and Pistachio Baklava is perfect for celebrations, festive gatherings, or as a special treat to enjoy with your afternoon tea. Its elegant presentation and rich flavor make it a delightful choice for holiday desserts, potlucks, or whenever you wish to offer something sweet and sophisticated to your guests.
Decoration Tips: For an extra touch of elegance, garnish your baklava with finely crushed pistachios before serving. The green hues of the pistachios not only add a pop of color but also hint at the nutty goodness that lies within. If you’re feeling extra festive, a light dusting of powdered sugar or a drizzle of honey can further enhance the visual appeal and taste.
Ingredients:
- 1 package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup pistachios, coarsely chopped
- 1 cup walnuts, coarsely chopped
Syrup:
- 2 ½ cups sugar
- 2 cups water
- 1 slice of lemon
Instructions:
- Start by preparing the syrup: Combine sugar, water, and lemon slice in a pot. Bring to a boil, then simmer on medium-low for 15 minutes. Allow cooling completely.
- Preheat your oven to 350°F (175°C). Trim the phyllo sheets to fit a 9″x13″x2″ baking pan and keep them covered with a damp cloth.
- Brush the baking pan with melted butter. Layer the phyllo sheets in the pan, brushing each with melted butter, until you’ve used a third of them.
- Sprinkle half of the nut mixture over the last phyllo layer. Continue layering another third of the phyllo sheets, brushing each with butter.
- Add the remaining nut mixture. Finish with the last third of the phyllo sheets, again brushing each with butter.
- Drizzle any remaining butter over the top layer. Cut the pastry into squares.
- Bake for 30 to 35 minutes until golden brown. Immediately spoon the cooled syrup over the hot baklava.
- Let the baklava cool for at least 4 hours, uncovered, to soak up the syrup.
- Garnish with crushed pistachios before serving.
Enjoy this Walnut and Pistachio Baklava, a masterpiece of sweet and nutty layers, perfect for sharing with loved ones or savoring by yourself as a luxurious treat.
