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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!
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.
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover how surprisingly easy it is to make this classic, nutty Greek dessert.
See how to make sweet and easy baklava.
See how to make a moist, delicious pistachio cake.