Walnut and Pistachio Baklava
Walnut and Pistachio Baklava is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Combine all ingredients and 1 cup water in heavy medium saucepan.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.