Walnut and Pistachio Baklava: A Nutty, Sweet Delight

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.


  • 1 package phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 1 cup pistachios, coarsely chopped
  • 1 cup walnuts, coarsely chopped


  • 2 ½ cups sugar
  • 2 cups water
  • 1 slice of lemon


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle half of the nut mixture over the last phyllo layer. Continue layering another third of the phyllo sheets, brushing each with butter.
  5. Add the remaining nut mixture. Finish with the last third of the phyllo sheets, again brushing each with butter.
  6. Drizzle any remaining butter over the top layer. Cut the pastry into squares.
  7. Bake for 30 to 35 minutes until golden brown. Immediately spoon the cooled syrup over the hot baklava.
  8. Let the baklava cool for at least 4 hours, uncovered, to soak up the syrup.
  9. 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.

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