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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


  • 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


  • 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.