Recipe by P1RATA
"Making Baklava is a long process, but you will find the results of your labors rich and rewarding with this wonderful recipe."
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finely chopped pistachio nuts
finely chopped hazelnuts
unsalted butter, melted
1 1/2 (16 ounce) packages
frozen phyllo pastry, thawed
2 1/2 cups
Pistachio is my favorite nut. Hazelnut is my second favorite. And I've never had Baklava. Clearly I had to make this recipe! I made my first batch on Thanksgiving '09. The only things I did differently was use a 13x9x2" pan, omit the whole cloves, and I cut mine in squares. The 1st time I made it (not knowing any better) I ran out of butter before putting on the last top 8 layers. So I had to melt an additional stick of butter. Yeah it was so buttery that when you cut it with a fork buttery goodness would seep out. Everyone LOVED IT. They had seconds and took some with them for the road trip back home. I had left over nuts and left over syrup from the 1st batch - so I made it again (last night): This time I had left over butter as the recipe indicated I would: "Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan". I only poured half of what I had left over. This time around I dusted the top with left over nut/sugar mix. The cooking time 1:15 was too much and it made the top layer a bit brown instead of golden. Didn't taste any different. I would check it after an hour, if it risen and golden, pull it. I would not use whole cloves to garnish (useless unless edible. Use extra pistachios). T This was excellent, and very impressive to make for others. It doesn't take that long to make and it's not hard to make either. The layering takes a bit and I'm a bit forgetful so keeping count of layers was the only frustrating part.
This recipe had a great flavor but it was swimming in liquid. You need to increase the honey and reduce the water. 2 1/2 cups of water is excessive. I had to pour off excess liquid. 1-1/2 cups is more than enough.
I've made this a few times and it always disappears. Pistachios are great, and I have used other nuts like walnuts if I have no hazelnuts. I'm glad I found it again, it will make a great Thanksgiving gift!
The taste made this well worth the work, never had better anywhere...it is a keeper for me.
This recipe gets a 4 for taste but a 2 for ease. I have made baklava before with similiar results, but this recipe was more complicated than it needed to be. I do like the different nuts it calls for-pistachios and hazelnuts. They do give it a different flavor than the usual walnuts.
Not enough honey in this recipe. I preferred the plain recipe with more honey
Mine came out a little stickier than I believe it should have but otherwise, it was VERY tasty and very impressive to make.
I found this recipe easy to follow and really wasn't hard at all! Baklava doesn't have to be so hard! Great taste and my Turkish friends were impressed!
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Hazelnut Baklava
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 98
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