Best 2 Pistachio Walnut Baklava Recipes

Indulge in the delightful symphony of flavors with our exquisite Pistachio Walnut Baklava recipe. This classic dessert, hailing from the heart of the Middle East, is a perfect blend of crispy phyllo pastry, sweet and nutty filling, and a luscious syrup that seeps into every layer. Our recipe offers two delightful variations: a traditional version bursting with the irresistible flavors of pistachios and walnuts, and a unique chocolate rendition that adds a touch of decadence to this timeless treat. Both variations promise an unforgettable culinary experience that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PISTACHIO-WALNUT BAKLAVA

Pistachio-Walnut Baklava image

Spiced nuts are layered between buttered sheets of phyllo pastry and baked into this crispy, flaky delicacy saturated with an orange blossom-infused honey syrup.

Provided by Smart Cookie

Categories World Cuisine Recipes European Greek

Time 5h

Yield 24

Number Of Ingredients 11

Ingredients

¾ cup white sugar, divided
2 teaspoons ground cinnamon
½ teaspoon ground cloves
2 cups unsalted roasted pistachio nuts, finely chopped
2 cups unsalted roasted walnuts, finely chopped
1 (16 ounce) package frozen phyllo pastry sheets, thawed
1 cup butter, melted
1 ½ cups water
1 cup honey
1 lemon, juiced
1 tablespoon orange blossom water

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a9x-13-inch baking sheet with parchment paper.
Mix 1/2 cup sugar, cinnamon, and cloves in a small bowl. Mix pistachios and walnuts together in a separate bowl.
Unroll phyllo sheets on a damp towel on a cutting board and cover with a second damp towel to keep them from drying out. Brush parchment paper with melted butter and place 1 phyllo sheet on top. Brush the sheet with butter and layer another sheet on top. Continue layering until you have used about 1/3 of the phyllo, brushing butter between each layer. Sprinkle 1/2 of spiced sugar and nuts on top.
Continue layering another 1/3 of the phyllo sheets using the same method; sprinkle on remaining spiced sugar and nuts. Layer on the remaining 1/3 of the phyllo sheets and brush the top with butter. Fold over any overhanging phyllo dough and brush with butter to seal the edges.
Cut slashes 2 inches apart into the dough, then diagonally across to form 2-inch diamonds.
Bake in the preheated oven until golden brown and crisp, 30 to 35 minutes.
Meanwhile, make the honey syrup. Combine water, remaining 1/4 cup of sugar, honey, lemon juice, and orange blossom water in a small sauce pot. Bring to a boil, reduce the temperature, and simmer for 20 minutes. Remove from heat and let cool until baklava finishes baking.
Immediately pour the hot honey syrup over the baklava and let sit until syrup is completely absorbed, 4 hours to overnight. Cut into diamond pieces following the scores made before baking. Serve at room temperature.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 18.9 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 6.2 g, Sodium 189.8 mg, Sugar 18.9 g

WALNUT AND PISTACHIO BAKLAVA

Walnut and Pistachio Baklava image

Provided by Michael Symon

Categories Dessert Easter High Fiber Pistachio Walnut Party Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 32 pieces

Number Of Ingredients 14

Ingredients

Syrup:
2 cups sugar
2/3 cup honey (preferably Greek)
2 cinnamon sticks
2 tablespoons fresh lemon juice
Baklava:
3 cups walnuts (10 to 11 ounces)
3 cups natural raw unsalted pistachios (13 to 14 ounces)
3/4 cup sugar
2 teaspoons finely grated lemon peel
1 1/2 teaspoons ground cinnamon
1/2 cup finely diced dried apple rings (1 1/2 ounces)
20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed
1 1/2 cups (3 sticks) unsalted butter, melted

Steps:

For syrup:
Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For baklava:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Spread walnuts on large rimmed baking sheet. Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts. Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture. Transfer nut mixture to large bowl; mix in dried apples.
Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel. Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total. Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles. Bake until phyllo is golden, about 45 minutes.
Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.
Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.

Tips:

Mise en place: Before you start baking, have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Use high-quality ingredients: The better the ingredients, the better the baklava will taste. Opt for fresh, unsalted pistachios and walnuts, and use pure honey instead of corn syrup.
Roll the baklava tightly: When rolling the baklava, make sure it is nice and tight. This will help prevent the layers from separating when you cut it.
Bake the baklava until it is golden brown: The baklava is done baking when it is golden brown and the syrup is bubbling. Keep an eye on it towards the end of the baking time to make sure it doesn't overcook.
Let the baklava cool completely before cutting it: This will help prevent the baklava from crumbling.

Conclusion:

Pistachio walnut baklava is a delicious and decadent dessert that is perfect for any special occasion. With its layers of crispy phyllo dough, sweet and nutty filling, and rich syrup, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give pistachio walnut baklava a try. You won't be disappointed!