Hazelnut Pistachio Baklava

Hazelnut Pistachio Baklava


11 people made this

About this recipe: To break out of the norm, this baklava is made from hazelnuts and pistachios. Baklava is known to be cloyingly sweet, this one is no different. Serve with Greek coffee for the perfect treat.


Makes: 60 pieces

  • 225g pistachio nuts, finely chopped
  • 225g hazelnuts, finely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 100g caster sugar
  • 450g unsalted butter, melted
  • 675g filo pastry sheets, thawed if frozen
  • 4 tablespoons whole cloves
  • 600g caster sugar
  • 600ml water
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Prep:1hr  ›  Cook:1hr25min  ›  Ready in:2hr25min 

  1. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves and 100g sugar.
  2. Unroll filo pastry and cover with a damp towel to prevent drying and cracking. Brush a 25x38cm swiss roll tin with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered tin and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.
  3. Preheat the oven to 180 C / Gas 4. Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling and drizzle it evenly over the whole tin.
  4. Bake for 1 hour and 15 minutes in the preheated oven or until evenly golden.
  5. While the pastry is baking, combine the remaining 600g sugar, water, honey, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves in a large saucepan. Bring to the boil, then simmer over medium heat for 15 minutes. Set aside to cool.
  6. When the pastry comes out of the oven, immediately pour the syrup evenly over the entire tin. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

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