Pin to Board The first time I truly understood baklava was watching my neighbor unfold phyllo dough with the patience of someone performing surgery. She moved so carefully, each translucent sheet positioned just so, and I realized this wasn't just layering and baking—it was a quiet meditation. Years later, when I finally made my own Turkish hazelnut and pistachio version, that same deliberation came back to me. The kitchen filled with the smell of toasted nuts and melting butter, and suddenly I wasn't just following steps; I was part of something centuries old.
I brought a tray to a dinner party once, nervous because baklava felt too ambitious. The moment someone bit into a piece, their eyes closed, and they didn't speak for a full minute. Later, three people asked for the recipe, and one friend still reminds me of that night whenever we talk. That's when I knew this wasn't just a dessert—it was a conversation starter.
Ingredients
- Phyllo dough (16 sheets): This is the soul of baklava—those paper-thin sheets shatter when done right. Make sure yours is fully thawed at room temperature for at least 2 hours before you start, or it tears.
- Unsalted butter (150 g, melted): Use real butter, not margarine. The flavor matters here, and the moisture from genuine butter is what creates those crispy, shattering layers.
- Hazelnuts and pistachios (100 g each, finely chopped): Toast them lightly before chopping if you want deeper flavor, though raw works too. The mixture of both nuts is what makes this distinctly Turkish—each one brings something different.
- Granulated sugar (100 g for filling): This sweetens the nut mixture without making it cloyingly wet. Don't skip it or use honey here; the texture suffers.
- Ground cinnamon (1 tsp, optional): Optional means optional, but a whisper of cinnamon threads the flavors together beautifully.
- Water and honey (120 ml and 150 g): These become the syrup that makes baklava legendary. The honey needs to be decent quality—cheap honey tastes thin and one-dimensional here.
- Lemon juice (1 tsp): This brightens the syrup so it doesn't cloy. Trust it.
Instructions
- Prepare your space:
- Preheat to 180°C and brush your baking pan generously with melted butter. This isn't the time to be stingy—butter is your friend here, and it's what prevents sticking and creates that shatter.
- Build the phyllo base:
- Take the first sheet of phyllo and place it in the pan, then brush it with butter like you're painting a delicate watercolor. Work quickly but gently—these sheets are fragile, and a tear isn't a disaster, just a wrinkle in the story. Layer 4 sheets this way, each one getting its own butter coat.
- Mix your nut filling:
- Combine hazelnuts, pistachios, sugar, and cinnamon in a bowl. The mixture should feel like dry sand, not wet or clumpy. If you toasted the nuts, they'll smell incredible at this point.
- First nut layer:
- Sprinkle one-third of your nut mixture evenly over the phyllo base. Don't be shy—cover it all the way to the edges. This is where the flavor lives.
- Build the middle:
- Layer 4 more phyllo sheets with butter between each one, then scatter another third of the nut mixture over top. You're creating a laminated structure that will shatter when baked, so be consistent with your layers.
- Final repetition:
- Repeat with 4 more phyllo sheets and the last of the nut filling. You're halfway through the technique now, and if it feels meditative, you're doing it right.
- Top it off:
- Finish with the last 4 phyllo sheets, buttering each one, and make sure to brush the very top generously. This top layer is what becomes golden and crisp, so don't skip the butter here.
- Score the pastry:
- Using a sharp knife, cut diagonals across the entire pan to create diamond or square shapes. Cut all the way through to the bottom—this helps the syrup penetrate and gives you clean pieces when it's baked. I usually make about 16 pieces, but you can do 12 for a more generous size.
- Bake until golden:
- Into the oven for 35–40 minutes, until the top is deep golden and you can hear the faint crackle of phyllo starting to crisp. Don't open the oven door constantly or the heat escapes and you lose the shatter.
- Make the syrup:
- While baklava bakes, combine water, honey, sugar, and lemon juice in a saucepan. Bring it to a boil, then turn the heat down and let it simmer gently for about 10 minutes. The syrup should smell sweet and slightly sharp from the lemon.
- The critical moment:
- The second the baklava comes out of the oven, pour that hot syrup over the hot pastry, working slowly so it soaks in evenly. This is the moment where magic happens—the heat opens up the pastry and lets the syrup saturate every layer.
- Let it rest:
- Allow it to cool completely at room temperature, undisturbed. This takes several hours, and yes, it's hard to wait. But as it cools, the syrup sets and the layers lock in their crispness. This is not the time to rush.
Pin to Board There's a moment when baklava cools and the kitchen smells like honey and toasted nuts, and that's when you know it worked. Serving it to someone and watching their face light up—that's the real reward of this recipe.
Why Hazelnuts and Pistachios Matter
Hazelnuts bring an earthy, slightly sweet undertone that feels grounding, while pistachios add brightness and a hint of grassiness. Together, they're a classic pairing in Turkish pastries for a reason—they complement rather than compete. I've tried versions with walnuts alone and they're fine, but this combination feels complete. The contrast in flavor profiles is what keeps you reaching for another piece instead of being satisfied with just one.
The Syrup is Everything
A lot of home bakers get nervous about the honey syrup, thinking it's fussy or complicated, but it's actually the easiest part and the most impactful. The syrup is what transforms crispy phyllo into that legendary texture—part crackle, part tender. Don't use cheap honey here; you'll taste the difference immediately. A good honey has depth and subtle floral notes that elevate the entire dessert beyond basic sweetness.
Storage and Serving
Baklava keeps beautifully at room temperature in an airtight container for up to 5 days, and honestly, it tastes even better the next day once the flavors have settled. I've never had it last longer because it disappears, but I suspect it would be fine. Serve it with strong Turkish coffee or a small glass of cold water—that's how it's meant to be enjoyed, tradition speaking.
- Store it in a single layer if you can, as stacking can compress the layers.
- If your kitchen is humid, the baklava might lose some crispness; refresh it in a 150°C oven for 5 minutes before serving.
- Make this ahead for parties—it actually improves with time and requires zero reheating.
Pin to Board Baklava is the kind of recipe that teaches you patience and rewards you for respecting the technique. Once you've made it once, you'll understand why it's been treasured for centuries.
Common Questions
- → What nuts are used in this dish?
Finely chopped hazelnuts and pistachios provide a rich, aromatic filling that complements the crisp pastry layers.
- → How is the honey syrup prepared?
The syrup is made by simmering water, honey, sugar, and lemon juice together until well combined and slightly thickened.
- → Can I substitute other nuts for the filling?
Yes, walnuts can be used as an alternative to hazelnuts for a slightly different flavor profile.
- → What is the best way to cut the pastry?
After layering, cut the pastry into diamond or square shapes before baking to ensure even portions.
- → How should this sweet be stored?
Store in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- → Is it important to chill before slicing?
Chilling before cutting helps achieve cleaner, more precise slices and prevents crumbling.