Crunchy walnut and pistachio baklava
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2 Nut Delicious Crunchy Baklava

Crunchy walnut and pistachio baklava – a dessert that is so irresistible. Make yourself a cup of coffee (or tea), sit back and enjoy this mouth watering treat.

Making this delicious crunchy 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.

The Ingredients List:

  • For the Syrup
  • 1 cup sugar
  • 3/4 cup water
  • 3 whole cardamom pods (optional)
  • 3 whole cloves (optional)
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • The Filling
  • 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
  • 1 tablespoon cocoa powder (optional)
  • Extra nuts and cinnamon for garnish (optional)

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The Nuts for Crunchy Baklava

My recipe is for two types that are made at the same time. Half the dessert is pistachio and the other half is walnut. One of my kids likes walnuts and the other pistachio, so I had to come up with something to keep them both happy. You can combine the two nuts and spread them over the whole pastry or do what I do and enjoy two separate types at the same time. The walnut bit has a little bit of cocoa, so it has a slight hint of a chocolatey taste.

The dessert is sticky because of the honey syrup that is poured on it. The honey syrup and makes it sticky and delicious. The syrup needs to be made and cooled to room temperature before assembley and baking.

Making the Honey Syrup

To make the syrup, bring the sugar and water to a boil in a pan over medium heat. Once the sugar has melted, add the cardamom and cloves and cook for about 20 mins. Add the honey and salt and cook for a further 5 mins. The whole kitchen will smell extremely sweet and fragrant.

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.

Baklava honey syrup

Making the Nut Mixture

I make two separate nut mixes. In a food processor, combine the walnuts, sugar, cinnamon, cardamom powder, and cocoa powder. Pulse the processor so that the nuts get broken, but don’t turn into dust. Do the same with the pistachio – only skip the cocoa powder this time. Put into bowls and set aside.

Baklava walnuts
Baklava pistachio

Assembling the Dessert

Thaw the pastry as per the package directions. Allow enough time to thaw before you start making the dessert. I thaw it overnight in the fridge and don’t remove it from its plastic package until I am ready to use it.

Once the pastry is completely thawed, coat a 9×11 in baking dish (not tray) with butter. Line one sheet of the pastry in the dish and using a brush, liberally coat with butter. Repeat this until half the pastry is in the dish – remember to brush each layer of pastry with butter.

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.

Baklava nuts on pastry

Assembly and Cutting the Phyllo Pastry

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.

Ready to bake baklava

Baking and Pouring the Syrup

Preheat the oven to 350 degrees F.

Once cut, bake 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.

Crunchy Baklava

Now the waiting game begins. This is the toughest part. You have spent time baking, 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 hrs. I generally let it sit and rest overnight.

Crunchy Baklava

Once all the syrup has been soaked up, 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

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.

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Walnut and Pistachio Crunchy Baklava

Recipe by DeeptiCuisine: Dessert, MediterraneanDifficulty: Moderate
Servings

24

pieces
Prep time

10

minutes
Cooking time

25

minutes
Calories

216

kcal
Baking time

35

minutes
Total time

1

hour 

10

minutes


Makes two types of Baklava – pistachio and walnut. The nuts are placed on each half of the phyllo pastry.

Ingredients

  • For the Syrup
  • 1 cup sugar

  • 3/4 cup water

  • 3 whole cardamom pods (optional)

  • 3 whole cloves (optional)

  • 1/4 teaspoon salt

  • 1/2 cup honey

  • For the Baklava and filling
  • 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

  • 1 tablespoon cocoa powder (optional)

  • Extra nuts and cinnamon for garnish (optional)

Directions

  • Syrup
  • In a medium sized saucepan, bring the sugar and water to a boil over medium heat.
  • Once the sugar water starts to boil, add the cloves and the cardamom.
  • Cook for about 20 mins.
  • Add the honey and salt and let it cook for a further 5 mins.
  • Remove from the heat and let the syrup cool down completely.
  • The nut mixture
  • Place the walnuts, 2 tablespoons sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamon powder (and 1 tablespoon cocoa powder if using) into a food processor.
  • Pulse the processor so that the nuts break down and the spices mix with the nuts. The nuts should not be too fine.
  • Set aside in a bowl.
  • Place the pistachios, 2 tablespoons sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamon powder into a food processor.
  • Pulse the processor so that the nuts break down and the spices mix with the nuts. The nuts should not be too fine.
  • Set aside in a bowl.
  • Assemble the baklava
  • Preheat the over to 350 degrees F.
  • Grease a 9×11 inch baking dish with butter.
  • Melt the butter so it can be easily spread on the sheets with a brush.
  • Line one piece of phyllo pastry in the dish and brush liberally with melted butter. Depending on the size of pastry, you can either fold it in half so it fits the pan, or cut it to size.
  • Line half the package of phyllo pastry in the dish, making sure to butter each sheet.
  • Once half the pastry has been line in the dish, pour the nut mixture over it – half the dish with the pecan mix and the half with the pistachio mix.
  • Repeat steps 3 and 4 until all the pasty is in the dish.
  • Cut the pastry into squares. It is important to cut the pastry before you bake it. If you wait to cut the pastry after you bake it, it flakes and crumbles and doesn’t cut very well.
  • Bake for 30-35 mins. Each oven is different, so baking time depends on your oven. After about 25 mins (without opening the oven), keep an eye on the oven. Once the pastry seems to have browned, remove it from the oven.
  • As soon as you remove the baklava from the oven and it still hot, pour the completely cooled syrup on to the baklava. You will hear a sizzle.
  • Let the baklava cool and set for up to 8 hours. Sprinkle with ground cinnamon, crushed nuts or chocolate sprinkles. Enjoy with a cup of tea or coffee.

Notes

  • – If you buy frozen phyllo pastry, please thaw it as per the package directions before you start assembling.
    – Keep your phyllo pastry covered with a damp tea towel so that it doesn’t dry up as you use it.
    – Make sure the baklava is completely cold before you serve it.
Nutrition for baklava

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