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Almond Pistachio Baklava

 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 5 minutes. Cool.
  • Preheat oven to 350°. In a food processor, combine pistachios and
  • almonds; cover and process until finely chopped. Transfer to a large
  • bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush
  • a 15x10x1-in. baking pan with some of the butter. Unroll one package
  • of phyllo dough; cut stack into a 10-1/2x9-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 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.