Amazing Pistachio Hazelnut Baklava: 1 Hour Bake

Oh, hello there! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. For me, everything is made with heart and flavor, and I’m so excited to share my journey of transforming simple ingredients into delicious memories with you. You know, my kitchen is my happy place, where the aroma of spices and baking fills the air, and every dish tells a story. It’s all about creating those little moments of joy, one delicious bite at a time.

Today, we’re diving into something truly special: Pistachio Hazelnut Baklava. This isn’t just any dessert; it’s a sweet symphony of crunchy nuts and delicate, buttery phyllo, all drenched in a luscious syrup. It’s the kind of treat that makes any occasion feel like a celebration, and trust me, this Pistachio Hazelnut Baklava recipe is going to become a new favorite in your home. It’s wonderfully crisp, packed with nutty goodness, and just sweet enough to make you swoon!

Why You’ll Love This Pistachio Hazelnut Baklava

Get ready to fall head over heels for this Pistachio Hazelnut Baklava! It’s more than just a dessert; it’s an experience. You’ll adore how:

• The layers of flaky phyllo dough get perfectly crisp in the oven.
• The combination of pistachios and hazelnuts creates a rich, satisfying nutty flavor that’s just divine.
• The sweet, fragrant syrup soaks in beautifully, making every bite melt-in-your-mouth delicious.
• It looks absolutely stunning on a dessert platter, making it perfect for holidays, parties, or just because you deserve a treat!

Seriously, it’s a showstopper that’s surprisingly manageable to make at home.

Gathering Your Ingredients for Pistachio Hazelnut Baklava

Alright, let’s get our mise en place ready for this glorious Pistachio Hazelnut Baklava! Gathering everything beforehand makes the whole process so much smoother, trust me. You’ll need some good quality nuts – we’re talking about 8 ounces each of finely chopped pistachios and hazelnuts. Make sure they’re chopped pretty small so they distribute well in the layers. For the spices that give it that warm hug, grab 2 teaspoons of ground cinnamon, ½ teaspoon of ground cloves, and a little bit of sugar, about ½ cup, for the nut mixture. And of course, we need plenty of butter – 2 cups of unsalted butter, melted, is essential for all those flaky layers. Don’t forget your phyllo dough; 2 (16-ounce) packages of frozen phyllo pastry, thawed according to package directions, are key. For the syrup, you’ll need 3 cups of sugar, 2 ½ cups of water, 2 tablespoons of honey, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground cloves. Oh, and if you’re feeling fancy, about ¼ cup of whole cloves for studding the top!

Ingredient	Amount	Preparation
Pistachio Nuts	8 ounces	Finely chopped
Hazelnuts	8 ounces	Finely chopped
Ground Cinnamon (for filling)	2 teaspoons	–
Ground Cloves (for filling)	½ teaspoon	–
White Sugar (for filling)	½ cup	–
Unsalted Butter	2 cups	Melted
Frozen Phyllo Pastry	2 (16 ounce) packages	Thawed
Whole Cloves (Optional)	¼ cup	–
White Sugar (for syrup)	3 cups	–
Water	2 ½ cups	–
Honey	2 tablespoons	–
Ground Cinnamon (for syrup)	1 teaspoon	–
Ground Cloves (for syrup)	¼ teaspoon	–

Ingredient Notes and Substitutions

Let’s chat about those ingredients for a sec! The whole cloves are totally optional, but they add such a lovely little pop of flavor and look pretty if you stud the top of the baklava with them. Just remember to tell your guests they’re there! If you can’t find hazelnuts, you could try using all pistachios, or maybe even some finely chopped walnuts, though the flavor will be a bit different. For the phyllo dough, make sure it’s fully thawed but still cool. If it starts to dry out as you’re working, just pop a damp (not wet!) kitchen towel over it. And don’t stress too much about perfectly fine chopping for the nuts; a little texture is a good thing here!

Crafting Your Perfect Pistachio Hazelnut Baklava: Step-by-Step

Alright, let’s get down to business and make some magic happen! Making baklava might seem a little intimidating with all those layers, but trust me, it’s totally doable and so rewarding. Just take it one step at a time, and you’ll have a showstopper dessert in no time!

Preparing the Nut Filling for Pistachio Hazelnut Baklava

First things first, let’s get that gorgeous nutty filling ready. In a big ol’ bowl, just go ahead and toss together your finely chopped pistachios and hazelnuts. Then, sprinkle in the 2 teaspoons of ground cinnamon, that ½ teaspoon of ground cloves, and the ½ cup of sugar. Give it all a good stir until everything is nicely combined. This is where all that amazing flavor starts to build!

Assembling the Layers of Pistachio Hazelnut Baklava

Now for the fun part – building those beautiful layers! First, preheat your oven to 350 degrees F (175 degrees C). Grab your thawed phyllo dough and unroll it. Keep it covered with a damp towel while you work so it doesn’t get all dry and brittle – that’s super important! Brush a 10×15-inch jellyroll pan generously with some of that melted butter. Lay down one sheet of phyllo, then brush it with more butter. Repeat this, brushing each layer with butter, until you have about 8 sheets stacked up. Sprinkle a good amount of your nut mixture over this layer. Then, lay down another 3 buttered sheets of phyllo, followed by more nut mixture. Keep going with this pattern – 3 buttered layers of phyllo, then a layer of nuts – until you’ve used up all your nut filling. Make sure to reserve about 8 layers of phyllo for the very top, and butter every single sheet as you go. Honestly, don’t skimp on the butter; it’s what makes it so flaky and delicious!

Baking and Syrup Application for Pistachio Hazelnut Baklava

Once all those layers are stacked, it’s time to cut it. Use a sharp knife to cut the pastry into strips first, then into little diamond shapes. You want them to be on the smaller side because this baklava is super rich and sweet! If you’re using those optional whole cloves, now’s the time to stud each diamond with one. Then, take the remaining melted butter (it should be hot, maybe even boiling a little – careful!) and drizzle it evenly all over the top. Pop that pan into your preheated oven and bake for about 1 hour and 15 minutes, or until it’s a beautiful golden brown all over. While it’s baking, get your syrup ready by simmering the remaining sugar, water, honey, cinnamon, and cloves for about 15 minutes. Once the baklava is out of the oven, immediately and carefully pour that hot syrup all over it. Be super cautious here because the hot syrup hitting the hot butter can cause some splattering. Just let it soak it all in as it cools.

Tips for Achieving Baklava Perfection

Making baklava is a labor of love, and a few little tricks can make all the difference! First off, handling that delicate phyllo dough is key. Make sure it stays covered with a damp towel while you work; if it dries out, it’ll crack and tear, and nobody wants that! Don’t be shy with the butter – brushing each layer generously is what gives you that incredible flaky crispness. When you pour the syrup, do it evenly all over the hot baklava right out of the oven. This helps it soak in beautifully and creates that signature sticky, sweet finish. If you want extra crispy baklava, you can even leave the oven door slightly ajar for the last 10 minutes of baking. And remember, patience is a virtue here! Let it cool completely so the syrup has time to set and the layers firm up. It’s worth the wait, I promise!

Frequently Asked Questions About Pistachio Hazelnut Baklava

Got questions about this Pistachio Hazelnut Baklava? I’ve got answers! It’s a bit of a process, but so worth it.

Q1. My phyllo dough keeps drying out and tearing. What am I doing wrong?
This is the most common baklava battle! The key is to keep that phyllo dough covered. As soon as you unroll it, cover the stack with a damp (not soaking wet!) kitchen towel. Work relatively quickly, buttering one layer and then immediately covering the rest. If a piece tears a little, don’t panic! Just piece it together and keep going. The butter and the nut layers will help hide any little imperfections.

Q2. Can I use different nuts for this baklava?
Absolutely! While the pistachio and hazelnut combo is divine, feel free to experiment. Walnuts are a classic choice and work beautifully. You could also try almonds, or even a mix of your favorites. Just make sure they’re finely chopped so they distribute evenly and don’t poke holes through the phyllo layers.

Q3. How long does the syrup need to cool before pouring?
It’s a bit of a race against time! The baklava needs to be hot when the syrup is poured on, and the syrup should be cooled. So, as the baklava is finishing its bake, you’ll want to have your syrup simmering and then let it cool slightly on the side while you take the baklava out. The syrup should be warm, not piping hot, but definitely not cold. This temperature difference helps create that lovely crisp texture.

Q4. How do I cut the baklava into neat diamond shapes?
Use a really sharp knife! It makes all the difference. First, cut the entire pan into long strips, about 1 to 1.5 inches wide. Then, go back and cut diagonally across those strips to create the diamonds. Don’t worry about perfection; rustic charm is part of the appeal! Some folks like to cut all the way through before baking, while others prefer to cut halfway and then finish the cut after it comes out of the oven.

Storing and Reheating Your Pistachio Hazelnut Baklava

Leftover Pistachio Hazelnut Baklava? Lucky you! To keep it tasting its best, store it at room temperature. Don’t refrigerate it, as that can make the phyllo dough soggy. Just pop it into an airtight container, and it should stay wonderfully crisp for a good few days. If you find it’s lost a little of its crunch after a day or two, reheating is your friend!

Method	Instructions
Storing	Store in an airtight container at room temperature for up to 5 days. Avoid refrigeration.
Reheating (for crispiness)	Place a piece or two on a baking sheet and warm in a 300°F (150°C) oven for 5-8 minutes, or until crisp.

Estimated Nutritional Information for Pistachio Hazelnut Baklava

Please remember that these nutritional values are estimates and can vary based on exact ingredient measurements and brands used. This delicious Pistachio Hazelnut Baklava is a rich treat! For more information on general nutritional guidelines, you can refer to resources like the USDA MyPlate.

Nutrient	Amount per serving (approx.)
Serving Size	1 piece
Calories	182
Sugar	13g
Sodium	73mg
Fat	11g
Saturated Fat	4g
Unsaturated Fat	7g
Trans Fat	0g
Carbohydrates	20g
Fiber	1g
Protein	2g
Cholesterol	16mg

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