Print Options

Back to Almond Pistachio Baklava >

Full Page
3x5
4x6

Include these items:

Photos
Reviews

Select reviews >

Almond Pistachio Baklava

I discovered this traditional recipe at a Greek cultural event and often get requests for it. The original version called for walnuts, but I substituted almonds and pistachios with yummy results.

44 ServingsPrep: 1-1/2 hours Bake: 35 min. + standing

Ingredients

3-3/4 cups sugar, divided
2 cups water
3/4 cup honey
2 tablespoons lemon juice
4 cups unsalted pistachios
3 cups unsalted unblanched almonds
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1-3/4 cups butter, melted
3 packages (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed

Directions

In a small saucepan, bring 2-3/4 cups sugar, water, honey and lemon
juice to a boil. Reduce heat; simmer for 5 minutes. Cool.
In a food processor, combine pistachios and almonds; cover and
process until finely chopped. Transfer to a large bowl. Stir in the
cinnamon, nutmeg and remaining sugar; set aside. Brush a 15-in. x
10-in. x 1-in. baking pan with some of the butter. Unroll one
package of phyllo dough; cut stack into a 10-1/2-in. x 9-in.
rectangle. Repeat with remaining phyllo. Discard scraps.
Line bottom of prepared pan with two sheets of phyllo dough (sheets
will overlap slightly). Brush with butter. Repeat layers 14 times.
(Keep dough covered with plastic wrap and a damp towel until ready

2 of 2

Almond Pistachio Baklava (continued)

Directions (continued)

to use to prevent it from drying out.) Sprinkle with a third of the
nut mixture.
Top with 15 layers of buttered phyllo dough and a third of the nut
mixture; repeat layers. Top with remaining phyllo dough, buttering
each layer.
Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at
350° for 35-40 minutes or until golden brown. Place pan on a
wire rack. Slowly pour cooled sugar syrup over baklava. Cover and
let stand overnight. Yield: about 4 dozen.