Pistachio Almond Baklava Recipe

Name: Pistachio Almond Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: shelled pistachios cup raw; 1/4 cup whole almonds toasted; 2 teaspoons ground cinnamon; 1 cloves; 2 tablespoons sugar; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 6 phyllo; 1/4 cup unsalted butter melted; 1/4 cup water; 1/4 cup amber Greek honey; 1 tablespoon lemon juice

Servings: persons

shelled pistachios cup raw
1/4 cup whole almonds toasted
2 teaspoons ground cinnamon
1 cloves
2 tablespoons sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 phyllo
1/4 cup unsalted butter melted
1/4 cup water
1/4 cup amber Greek honey
1 tablespoon lemon juice

1
Preheat oven to 325 D.In a food processor, combine the pistachios, almonds, cinnamon, cloves and sugar (2 Tbsp.). Pulse until nuts are coarsely chopped. Reserve.
2
Line a medium baking sheet with parchment paper.
3
Combine the remaining sugar (2 Tbsp.) and ground cinnamon in a small bowl.
4
Lay phyllo sheets out and cut into thirds horizontally and vertically, creating nine equal rectangles. Stack them on top of each other.
5
Lay out one rectangle. Brush with butter and sprinkle with cinnamon sugar. Lay a second rectangle on top, off-setting slightly so corners don't match. Brush with butter and sprinkle with more cinnamon sugar. Repeat with two more layers leaving cinnamon sugar off top layer.
6
Place about a tbsp. of nut filling in the middle of each star shaped stack dividing the mixture evenly. Gather up the corners of each rectangle and pinch together creating a little bundle.
7
Transfer bundles to prepared baking sheet and bake for about 35-40 minutes or until browned and crisp. Remove and cool completely.
8
Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan. Bring to a boil and remove from heat. Pour over cooled baklava and let stand about 30-90 minutes before serving for best flavour.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: shelled pistachios cup raw, 1/4 cup whole almonds toasted, 2 teaspoons ground cinnamon, 1 cloves, and more.

Yes, Pistachio Almond Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Almond Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions