Pistachio Walnut Baklava


  • 1 package of phyllo pastry sheets
  • 1 1/2 cups unsalted pistachios, chopped
  • 1 1/2 cups walnuts, chopped
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon



  1. Preheat your oven to 350°F (175°C). Grease a baking dish or pan with melted butter.

  2. In a bowl, combine the chopped pistachios and walnuts. Add the ground cinnamon and mix well. Set aside.

  3. Unroll the phyllo pastry sheets and place them on a clean surface. Cover them with a damp cloth to prevent them from drying out.

  4. Take one sheet of phyllo pastry and place it in the greased baking dish. Brush it with melted butter. Repeat this process, layering each sheet and brushing with butter until you have used about half of the phyllo sheets.

  5. Sprinkle a generous amount of the nut mixture evenly over the layered phyllo sheets.

  6. Continue layering the remaining phyllo sheets on top of the nut mixture, brushing each sheet with butter.

  7. Once all the phyllo sheets are used, cut the baklava into diamond or square shapes using a sharp knife. Be careful not to press too hard and crush the layers.

  8. Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the baklava turns golden brown.

  9. While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and vanilla extract. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes until the syrup slightly thickens.

  10. Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over it, allowing it to soak into the layers. Be sure to cover the entire surface.

  11. Allow the baklava to cool completely in the pan. Once cooled, you can optionally drizzle some honey over the top for added sweetness.

  12. Finally, carefully remove the baklava from the pan and serve. It can be stored in an airtight container at room temperature for several days.


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