READY IN ABOUT 2½ hrs

Pistachio Hazelnut Baklava

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"I hope you have all day. Making Baklava is a long process, but hopefully you will find the results of your labors rich and rewarding with this wonderful recipe." — P1RATA

Directions

In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.
Preheat the oven to 350 degrees F (175 degrees C). Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.
While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

Kitchen-Friendly View

PREP 1 hr
COOK 1 hr 25 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 08, 2009

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.

—jerricaben

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Most Helpful Critical Review

Dec 30, 2010

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.

—Kara

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8 Ratings

Nov 23, 2009

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!

—katiemac

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Feb 20, 2008

The taste made this well worth the work, never had better anywhere...it is a keeper for me.

—volt_amps

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Oct 20, 2007

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.

—iluvfargo

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Nov 12, 2003

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!

—ADRIANNEP

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Dec 03, 2009

Not enough honey in this recipe. I preferred the plain recipe with more honey

—semajsmadda

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Jun 25, 2006

Mine came out a little stickier than I believe it should have but otherwise, it was VERY tasty and very impressive to make.

—ADDIE213

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Nutrition

Calories
182 kcal
9%

Carbohydrates
20.1 g
6%

Cholesterol
16 mg
5%

Fat
10.9 g
17%

Fiber
1.2 g
5%

Protein
2.3 g
5%

Sodium
72 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pistachio Hazelnut Baklava

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 182
** Calories from Fat: 98

% Daily Value *
** Total Fat 10.9g 17 %
** Saturated Fat 4.4g 22 %
** Cholesterol 16mg 5 %
** Sodium 72mg 3 %
** Potassium 76mg 2 %
** Total Carbohydrates 20.1g 6 %
** Dietary Fiber 1.2g 5 %
** Protein 2.3g 5 %
** Sugars 12.7g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 7 %
** Thiamin 12 %
** Niacin 8 %
** Vitamin B6 6 %
** Magnesium 5 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.