Pistachio Hazelnut Baklava

Pistachio Hazelnut Baklava


"Making Baklava is a long process, but you will find the results of your labors rich and rewarding with this wonderful recipe."


3 h 25 m servings 182 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
  3. 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 added, it must be brushed with the melted butter.
  4. 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.
  5. Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
  6. 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.
  7. 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.
  • profile image

Your rating



  1. 11 Ratings


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 dif...

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 cup...

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 Thanksg...

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 call...

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!

I just made it for my boyfriend for the fistt time and it cane out so delicious. He loves it. The only thing i did different was that I put 1/2 cup less sugar in the sauce. We don't like the bac...