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Almond Pistachio Baklava

Total Time

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


about 4 dozen

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 other nuts to create a yummy almond and pistachio baklava.
Almond Pistachio Baklava Recipe photo by Taste of Home


  • 3 cups sugar, divided
  • 1-1/2 cups water
  • 1/2 cup honey
  • 5 teaspoons lemon juice
  • 3 cups unsalted pistachios
  • 2-1/4 cups unsalted unblanched almonds
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 cups butter, melted
  • 2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed


  1. In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool.
  2. Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; 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.
  3. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture.
  4. Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer.
  5. Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.

Nutrition Facts

1 piece: 273 calories, 15g fat (5g saturated fat), 17mg cholesterol, 178mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 5g protein.

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