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Homemade Walnut, Pistachio, and Hazelnut Baklava with Honey Syrup Recipe

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★★★★★

4.9 from 408 reviews

This homemade baklava recipe features a luscious blend of coarsely chopped pistachios, walnuts, and hazelnuts layered between crisp, buttery phyllo dough sheets, drenched in a fragrant honey syrup infused with orange extract, cloves, and fresh lemon juice. Baked to golden perfection, this classic Middle Eastern dessert offers a perfect balance of crunch, sweetness, and warm spices—a perfect treat for special occasions or any time you crave a sweet, nutty delight.

Ingredients

Scale

Nut Mixture

  • 6 oz shelled pistachios, coarsely chopped
  • 6 oz walnuts, coarsely chopped
  • 6 oz hazelnuts, coarsely chopped
  • 1/4 cup sugar
  • 1 to 2 tbsp ground cinnamon
  • large pinch of ground cloves

Phyllo Pastry

  • 16-oz package phyllo dough, thawed
  • 1 1/2 to 2 sticks unsalted butter (12 to 16 tbsp), melted

Honey Syrup

  • 3/4 cup sugar
  • 1 cup cold water
  • 1 cup honey
  • 1 tbsp orange extract (optional)
  • 5 whole cloves
  • 1 lemon, juice of

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava.
  2. Make the Honey Syrup: Place sugar and water in a saucepan and heat on the stovetop, stirring occasionally until sugar dissolves. Add honey, optional orange extract, and whole cloves. Bring to a boil, then reduce heat and simmer for about 25 minutes. Remove from heat and let cool to lukewarm. Stir in lemon juice and remove the whole cloves.
  3. Prepare Nut Mixture: Using a food processor fitted with a blade, pulse pistachios, walnuts, and hazelnuts a few times to chop coarsely. Transfer to a large bowl and mix in sugar, cinnamon, and ground cloves until evenly combined.
  4. Prepare Phyllo Pastry: Unroll thawed phyllo dough sheets and place between two clean kitchen towels to prevent tearing while handling.
  5. Assemble Baklava – Layer 1: Grease a 9”x13”x2” baking pan with melted butter. Lay one sheet of phyllo (folded in half if desired) in the pan and brush with melted butter. Repeat for about one-third of the phyllo sheets, buttering each layer.
  6. Add First Nut Layer: Evenly distribute half of the nut mixture over the top phyllo layer.
  7. Assemble Baklava – Layer 2: Continue layering phyllo sheets one by one, brushing each with butter, using another third of the phyllo sheets.
  8. Add Second Nut Layer: Spread the remaining half of the nut mixture evenly over the phyllo layers.
  9. Assemble Baklava – Final Layer: Complete the baklava with the last third of phyllo sheets, layering and buttering each sheet, and brush the top layer generously with butter.
  10. Cut Pastry: Using a sharp knife, cut the assembled baklava into 24 diamond-shaped pieces, or up to 36 smaller pieces if preferred.
  11. Bake: Place the baking pan on the middle rack of the oven. Bake for 35 to 45 minutes until the top is golden brown and a skewer inserted in the center comes out clean. Check halfway to monitor doneness as ovens may vary.
  12. Add Syrup: Immediately after removing from the oven, pour the cooled honey syrup evenly over the hot baklava to soak in.
  13. Cool and Serve: Allow baklava to cool and absorb syrup for at least one hour, ideally a few hours. Cut completely through the previously scored pieces and optionally garnish with chopped pistachios before serving.

Notes

  • Keep phyllo pastry covered with a damp towel while assembling to prevent it from drying out.
  • Butter brushing in each layer is essential for a crisp and flaky texture.
  • Syrup should be lukewarm when poured over hot baklava for best absorption.
  • Allow baklava to rest to let the syrup soak fully, ensuring moist yet crunchy layers.
  • Adjust cinnamon amount to taste, starting with less if unsure.
  • You can substitute or omit orange extract if preferred.
  • Whole cloves are removed from syrup before pouring to avoid biting into them.

Keywords: baklava, homemade baklava, honey syrup, phyllo dough, nut dessert, pistachios, walnuts, hazelnuts, Middle Eastern dessert

Find it online: https://leofoster.com/homemade-walnut-pistachio-and-hazelnut-baklava-with-honey-syrup-recipe/