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Walnut and pistachio baklava recipe
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Irresistible overnight baklava with layers of sweetness, crunchy walnuts and pistachios. A guaranteed crowd pleaser!
Ingredients:
  • 300g walnut kernels
  • 250g unsalted pistachios
  • 100g (1/2 cup) caster sugar
  • 2.50 gm ground cinnamon
  • Large pinch of ground cloves
  • 2 x 375g pkt filo
  • 200g unsalted butter, melted
  • Greek-style yoghurt scented with a little rosewater, to serve (optional)
  • 185ml (3/4 cup) honey
  • 21.00 gm fresh lemon juice
  • 4 peeled strips of lemon zest
  • 6 whole cloves
Instructions:
  • In a food processor, finely chop the walnuts. Be mindful not to over-process to prevent the nuts from becoming oily. Transfer to a large bowl. Repeat with the pistachios, then add them to the same bowl. Mix in the sugar, cinnamon, and cloves until fully blended.
  • Prepare the roasting pan by greasing it with butter. Lay a filo sheet on a clean work surface and cover it with a slightly damp tea towel to prevent it from drying out. Brush the filo sheet with melted butter, then layer another sheet on top and brush with more butter. Continue layering a total of 10 filo sheets, brushing each one with butter in between.
  • Place the filo stack in the pan so it extends up the sides. Sprinkle half of the nut mixture evenly over the top.
  • Continue the delightful process of buttering and layering with an additional 6 sheets of filo pastry. Carefully place this stack on top of the nut filling in the pan. Sprinkle the remaining nut mixture over the stack and spread evenly. Repeat the indulgent buttering and layering with 10 more filo sheets. Gently place this stack over the second layer of nut filling. Use your hands to gently press down on the filo to compress it slightly. Trim off any excess filo hanging over the edges for a neat finish.
  • Preheat the oven to 180C/160C fan forced. Score the top layers of filo with a small, sharp knife in a diamond pattern by cutting parallel to the long sides of the pan at 5cm intervals, then make cuts at a 45° angle to the first cuts. Brush the top with the remaining butter and bake for 55 minutes until golden brown.
  • For the syrup, simply mix all ingredients and 250ml (1 cup) water in a saucepan. Heat on low, stirring until sugar dissolves. Increase heat to medium, simmer for 3 minutes, then cool briefly.
  • Drizzle the syrup over the warm baklava in the pan. Let it sit for at least 4 hours, or overnight, until the syrup is fully absorbed and the baklava has cooled. Cut the baklava into pieces along the scored marks using a sharp knife, and enjoy with yogurt, if desired.

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