Pistachio and Hazelnut Baklava

baklava 2Baklava is one of those foods which I discovered in my mid teens. I didn’t even know it existed until then.

I can remember eating my first sweet piece thinking it was both delicious and weird. It was unlike anything I had ever had. Flakey, nutty and sticky. It was just so… turkish! Never would I have thought I could possibly make this dreamy treat at home.

However, after searching it on pinterest (because everybody knows that pinterets holds all knowledge) I realised it’s actually really easy to make. You guys will not believe me when I tell you that home-made baklava is even better than high quality shop bought baklava; but it’s true.

The top filo dough stays crisp and crunchy while the syrup soaks into the bottom layers, surrounding the nutty filling in cardamom sweetness. You can hear the dough breaking as you crunch through the first layer and then its all downhill from there my friends.

Cinnamon nutty goodness will take over from here on out.

cardamombaklava nutssyrup baklava 1Ingredients – Makes one 9 inch tray of baklava (approx. 35-40 pieces)


  • 6 sheets of filo pastry (cut in half to fit the tray) – You will need 12 filo sheets that fit the tray to make this baklava
  • 200g hazelnuts
  • 100g pistachios
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 170g melted butter

Baklava Syrup

  • 200g sugar
  • 120ml water
  • 60g clear honey
  • 1 cardamom pod
  • 1/2 lemon, zest and juice


Pre-heat the oven to 160C.

Place the pistachios and hazelnuts on a baking tray and roast for 5-10 minutes until fragrant and golden. Take out of the oven and leave to cool. Once cool, pulse in a food processor until the nuts are finely chopped (not ground.) Add in the cinnamon and ginger and stir together. Leave aside until needed.

1. Pre-heat your oven to 170C. Take your 9 inch baking tray and butter it liberally with some of the melted butter. Place one sheet of filo pastry onto the base of the tray. Brush melted butter (be generous with the butter) onto the top of the pastry and place another layer of filo on top of this. Continue to do this until you have 4 layers of filo pastry, all with butter in-between.

2.Next, sprinkle on some of the nut mixture so that it covers the filo pastry. Lay a piece of filo pastry over the top of this, butter and repeat so that you have 2 layers of filo pastry on top of the nut layer. Continue this until you have 3 layers of nuts in total, leaving the last layer of nuts uncovered.

3.To finish the baklava, repeat the first step of four layers of filo pastry. You should now have used up all your filo dough.

Here is a breakdown of how your baklava should be assembled (from bottom to top):

  • 4 sheets of filo pastry (buttered in-between)
  • Nut layer
  • 2 sheets of filo pastry (buttered in-between)
  • Nut layer
  • 2 sheets of filo pastry (buttered in-between)
  • Nut layer
  • 4 sheets of filo pastry (buttered in-between)

4. Cut the baklava into squares by cutting in lines one way and then the other, crossing over. Do this gently, with a sharp knife, being careful not to shift the top layer of filo pastry.

5. Bake the baklava for 15-10 minutes. Cover the top of the baking tray with aluminium foil if the top of the baklava is golden. Turn your oven down to 160C and bake for a further 15-10 minutes. Soak with syrup whilst warm.

Cardamom Syrup:

Start the syrup when you start baking the baklava. Place the sugar, water and honey into a small pan. Crush the cardamom with the back of a knife and place into the pan. Put the pan onto medium heat and cook for 10 minutes, stirring occasionally. The syrup should be slightly thick and glossy. Don’t take the syrup too far as it will thicken even more when it cools.

Add in the lemon zest and juice. Pour over baklava as soon as it comes out of the oven, aiming for the cracks in-between the pieces. Cover and leave to sit for at least 4 hours, but preferably overnight.

Cut and serve. Store in an airtight container.

7 thoughts on “Pistachio and Hazelnut Baklava”

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