2 Nut Delicious Crispy Baklava

Making this delicious 2 nut delicious crispy baklava is time consuming, but it is definitely worth it in the end. It is a multi-step process and tastes best when allowed to sit for 8 – 12 hours before eating (I make it and leave it overnight, so the syrup gets evenly absorbed). Waiting to eat it is the most difficult part of the recipe.

Ingredients for Baklava

Some nuts, some fragrant spices, some phyllo pastry and we are all set to make a delicious dessert.

Ingredients List for 2 Nut Delicious Crispy Baklava:

For the Syrup

• 1 and 1/2 cups sugar
• 1 and 1/2 cups water
• 3 whole cardamom pods
• 1/4 teaspoon salt
• 1/2 cup honey

For the Baklava

• 1 package phyllo pastry
• 1 cup unsalted butter
• 2 cups walnuts
• 2 cups pistachio 
• 1/4 cup (4 tablespoons) sugar
• 2 teaspoon ground cinnamon 
• 1 teaspoon ground green cardamom seeds
• Extra nuts and cinnamon for garnish (optional)

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Making the Honey Syrup

The first step to making delicious crispy baklava is to make the syrup. To make the syrup,

• Add 1 and 1/2 cups of water and 1 and 1/2 cups of sugar to a pan.
• bring the sugar and water to a boil over medium heat.
• Once the sugar has melted, add 1/2 cup of honey and 1/4 teaspoon of salt.
• Add three cardamom pods and cook for about 20 minutes.
• The whole kitchen will smell extremely sweet and fragrant.
• Allow the syrup to thicken.

• Set the pan aside and let the syrup cool completely. I try and make the syrup the night before when I get the pastry dough out of the freezer to thaw.

Making the Nut Mixture

I make two separate nut mixes.

• In a food processor, combine 2 cups of walnuts, 2 tablespoons of sugar, and 1 teaspoon of cinnamon.
• Pulse the processor so that the nuts get broken, but don’t turn into dust. We are looking for a sandy consistency.
• Do the same with the pistachio. Put into bowls and set aside while you prepare your phyllo pastry.

Assembling the Crispy Baklava

Thaw the pastry as per the package directions. I usually remove the phyllo from the freezer the night before and set it in the fridge to thaw. Once the pastry is completely thawed

• Melt 1 cup of butter
• Using a kitchen brush, coat a 9×11 inch baking dish (not a tray) with butter.
• Line one sheet of the pastry in the dish and using the brush, liberally coat it with butter.
• Repeat this until half the pastry is in the dish – remember to brush each layer of pastry with butter.

Adding the nuts to the Phyllo

Let’s add the nuts

• Once half the pastry is in the pan, pour the nut mix on top of it. I pour the pistachio mix onto one half of the pastry and the walnut mix onto the other half of the pastry.

Assembly and Cutting the Phyllo Pastry

Now that the nuts are in place, we can complete the layering of the phyllo.

• Continue to line the remaining sheets on top of the nuts one sheet at a time.
• Butter each layer as you go.
• Once you are done layering all of them, butter the last sheet as well.
• Using a sharp knife, cut the pastry into squares or rectangles. It is important to cut the pastry before you bake it. If you cut the pastry after it’s baked, it flakes and crumbles and you will not get any proper shapes.

Baking and Pouring the Syrup

Preheat the oven to 350 degrees F.

• Once cut, place the baking dish into the preheated oven and bake it for 30-35 mins.
• You want to make sure that the pastry looks nice and brown before you remove it from the oven.

• As soon as you remove it from the oven, pour the cooled syrup on the baked phyllo. You will hear a sizzle and that’s a good thing. Sizzle means the syrup is getting absorbed right away.

Now the waiting game begins. This is the toughest part. You have spent time baking, and the whole house smells delicious, but you can’t eat it just yet. You need to let it cool down and absorb the syrup for at least 8 hours. I generally let it sit and rest overnight.

Once all the syrup has soaked, garnish it with cinnamon powder, more nuts, or even chocolate sprinkles. Make a cup of coffee (or tea) and enjoy the sticky delicious dessert.

Storing the 2 Nut Delicious Crunchy Baklava

It can be stored in an air tight container for up to 3 days on the counter. Since I make a larger batch, I save it in the fridge and it lasts at least a week.

Tried and Liked the Recipe?

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