Nutty Baklava Recipe

Introduction

Baklava is a rich, nutty pastry layered with crispy filo and sweet honey syrup. This nutty baklava recipe combines pistachios, walnuts, and pecans for a delightful texture and flavor. It’s perfect for special occasions or whenever you crave a luscious treat.

Ingredients

• 200g butter, plus extra for greasing
• 200g pistachios
• 50g walnuts
• 50g pecans
• 3 tbsp honey
• 2 x 270g pack filo pastry
• 250g golden caster sugar
• 50g honey
• 2 tsp orange blossom water
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom (from 3 pods)

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan, gas mark 4) and grease a 21cm x 21cm square cake tin with butter. Chop the pistachios, walnuts, and pecans into small pieces using a food processor, being careful not to turn them into a paste. Transfer to a bowl, stir in 3 tablespoons of honey and a pinch of salt, then set aside.
2. Step 2: Melt the butter in a pan over low heat. Cut the first pack of filo pastry sheets in half so they fit the tin. Place one sheet in the tin, brush with melted butter, then repeat layering and buttering each sheet until the entire pack is used.
3. Step 3: Spread the nut and honey mixture evenly over the layered filo. Press down lightly with the back of a spoon to compact the filling.
4. Step 4: Open the second pack of filo, cut sheets in half, and continue layering and brushing with butter as before until all sheets are used. Pour any remaining butter over the top to finish.
5. Step 5: Using a sharp knife, cut deep lines through the pastry to create squares or diamond shapes. Bake in the oven for 20 minutes.
6. Step 6: Reduce the oven temperature to 150°C (130°C fan, gas mark 2) and bake for a further 45 minutes.
7. Step 7: While baking, combine golden caster sugar, 50g honey, orange blossom water, ground cinnamon, ground cardamom, and 200ml water in a saucepan. Heat gently until sugar dissolves, then boil for 8-10 minutes until the syrup thickens to the consistency of runny honey.
8. Step 8: When the baklava is done, remove it from the oven and pour the warm syrup evenly over the top, letting it soak into the cuts. Allow the baklava to cool completely before serving for best texture and flavor.

Tips & Variations

• You can use just one type of nut instead of the mixture, as long as you keep the total to 300g. Almonds or hazelnuts also work beautifully.

Storage

Store baklava in an airtight container at room temperature for up to 5 days. Avoid refrigerating as this can make the pastry soggy. If needed, reheat briefly in a low oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baklava ahead of time?

Yes, baklava tastes even better after resting overnight, allowing the syrup to fully soak in. Just cover and store it at room temperature.

Is orange blossom water necessary?

Orange blossom water adds a subtle floral note characteristic of traditional baklava but can be omitted or replaced with rose water if preferred.

Nutty Baklava Recipe

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★★★★★

4.6 from 104 reviews

• Author: Hailey
• Total Time: 1 hour 25 minutes
• Yield: Serves 8–10 1x

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Description

A rich and crunchy Nutty Baklava layered with buttery filo pastry, a mixture of pistachios, walnuts, and pecans, sweetened with honey and fragrant spices, baked to golden perfection and soaked in a luscious orange blossom and honey syrup.

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Ingredients

Scale 1x2x3x

Pastry and Nuts

• 200g butter, plus extra for greasing
• 200g pistachios
• 50g walnuts
• 50g pecans
• 3 tbsp honey
• 2 x 270g pack filo pastry

Syrup

• 250g golden caster sugar
• 50g honey
• 2 tsp orange blossom water
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom (from 3 pods)
• 200ml water

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Instructions

1. Prepare and grease the tin: Preheat the oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin generously with butter.
2. Chop and mix nuts: Roughly chop the pistachios, walnuts, and pecans using a food processor, taking care to avoid turning them into a paste. Transfer to a bowl, mix in 3 tablespoons of honey and a pinch of salt, then set aside.
3. Melt butter: Gently melt 200g butter in a pan over low heat to use for brushing the filo layers.
4. Layer filo pastry base: Cut the first pack of filo pastry sheets in half so they fit the tin. Place one sheet in the tin and brush it with melted butter. Continue layering the sheets, brushing each with butter, until the whole first pack is used.
5. Add nut mixture: Evenly spread the honey-coated nut mixture over the layered filo base, pressing it lightly down with the back of a spoon.
6. Layer filo pastry top: Cut the second pack of filo pastry sheets in half and continue layering and buttering as before over the nuts until all sheets are used. Pour any remaining butter over the top layer.
7. Score the pastry: Use a sharp knife to make deep cuts in the filo to form squares or diamond shapes—this will help the syrup soak in later.
8. Bake: Bake in the preheated oven at 180C/160C fan/gas 4 for 20 minutes, then reduce the heat to 150C/130C fan/gas 2 and continue baking for 45 minutes more until golden and crisp.
9. Prepare syrup: While the baklava bakes, combine the golden caster sugar, 50g honey, orange blossom water, ground cinnamon, ground cardamom, and 200ml water in a saucepan. Heat gently until sugar dissolves, then bring to a boil and simmer for 8 to 10 minutes until syrup thickens to the consistency of runny honey.
10. Soak baklava: Once out of the oven, immediately pour the warm syrup evenly over the baklava, allowing it to seep into the scored lines.
11. Cool and serve: Let the baklava cool completely to allow the syrup to absorb fully before serving. This ensures a perfect balance of crunchy layers and sweet, sticky syrup.

Notes

• You can customize the nut mixture by using only one type of nuts as long as the total quantity remains 300g.
• Use a sharp knife to score the pastry deeply to allow syrup penetration and easy portioning.
• Ensure the syrup is warm when pouring over the hot baklava to maximize absorption.
• Let the baklava cool fully for best texture and flavor before serving.
• Store any leftovers in an airtight container at room temperature for up to 3 days; aging enhances the flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: baklava, nutty baklava, filo pastry dessert, pistachio baklava, honey syrup, orange blossom dessert, Middle Eastern dessert