The Best Ever Pistachio Walnut Baklava

I made this with my best friend Nicole of Kale Junkie and it was the BEST baklava either of us have ever had! They’re like sweet flakey pillows of joy and they’re heavenly. Seriously, there’s nothing better and you have to try them for yourself! Note – we know that everyone has their own traditional method and special way of making baklava, this just our spin on it. If you want to see exactly how we made this, here’s a reel on how we made this baklava.

What You'll Need:

+ 1 pound box of phyllo dough, 9×14 sheets, room temp⁣

+ ¾ cup melted butter (or ghee/clarified butter for a more traditional version)⁣

Nut mixture/filling:⁣

+ 2 cups pistachios⁣

+ 1 cup walnuts⁣

+ ½ cup sugar⁣

Honey simple syrup⁣

+ 1 cup sugar⁣

+ ¾ cup water⁣

+ ⅓ cup honey⁣

+ 1 tsp lemon zest⁣

+ 1 tsp vanilla extract⁣

+ 1 tb rose water⁣


1. First, make the syrup: add the sugar, water, honey, and lemon zest in a small sauce pan over medium-high heat. Bring mixture to a boil, reduce heat to simmer, stirring until sugar is dissolved and mixture is thickened, about 5-7 minutes. Remove from heat. Add rose water and vanilla and set aside to cool.⁣

2. Next, make the nut mixture: in a food processor, add pistachios, walnuts and sugar and pulse, leaving some texture.⁣

3. Next, preheat oven to 350F. Brush bottom of a 9×13 baking pan with melted butter. Open the phyllo dough box, there should be two rolls. Cut off two inches of each roll so that it fits inside the baking dish. ⁣

4. Lay one stack of phyllo in the dish, followed by 3/4 of the nut mixture (save the remaining nut mixture to sprinkle on top at the end). Add the the other stack of phyllo on top.⁣

5. Gently cut baklava into squares. Pour melted butter on top and take your knife and cut the squares again, so that the butter really settles in. Bake until golden, about 50-60 minutes. Remove from oven and pour the cooled honey syrup on top, and remaining nuts. ENJOY!!!⁣

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