Baklava — Turkish Pistachio and Walnut Baklava

Crisp layers of buttery filo filled with chopped pistachios and walnuts and soaked in lemon sugar syrup.

TIME BREAKDOWN
Prep: 45 min
Cook: 50 min
Total: 1 hour 35 minutes
Vegetarian
✅
Nuts
✅
Serves
24 people
Difficulty
Hard

Ingredients

  • 375g pack filo pastry (about 12 to 16 sheets), defrosted
  • 200g unsalted butter, melted
  • 150g shelled pistachios, finely chopped
  • 150g walnuts, finely chopped
  • 1 tsp ground cinnamon
  • For the syrup: 350g caster sugar
  • For the syrup: 300ml water
  • For the syrup: juice of 1/2 lemon
  • For the syrup: 1 tbsp honey

Method

  1. Make the syrup first. Dissolve the sugar in the water over a medium heat, add the lemon juice and honey and simmer for 10 minutes. Cool completely.

  2. Heat the oven to 180°C (160°C fan). Brush a 23 x 33cm baking tin with melted butter.

  3. Mix the pistachios, walnuts and cinnamon.

  4. Lay a sheet of filo in the tin and brush with butter. Repeat until half of the filo is used, trimming the sheets to fit.

  5. Spread over the nut mixture, then layer the remaining filo on top, brushing each sheet with butter. Brush the top with butter.

  6. Cut into diamonds or squares with a sharp knife, right through to the base.

  7. Bake for 45 to 50 minutes until deep golden. Pour the cooled syrup evenly over the hot baklava. Leave for at least 4 hours, preferably overnight, to soak before serving.