Traditional Homemade Greek Baklava with Walnuts and Pistachios

Ingredients

For the Nut Filling:
1 1/4 c walnuts, finely chopped
1 1/4 c pistachios, finely chopped
2 tablespoon granulated sugar
1 teaspoon ground cinnamon

For the Phyllo Layers:
25 – 30 phyllo dough sheets, thawed
1 c unsalted butter, melted

For the Honey Syrup:
1 c water
1 c granulated sugar
3/4 c honey
1 tablespoon lemon juice

Optional Topping:
Extra crushed pistachios, for garnish

Directions

Pulse the walnuts and pistachios in a food processor or chop finely with a knife. Combine with sugar and cinnamon. Set aside.

Unroll the thawed phyllo dough and cover with a damp towel to prevent drying. Preheat oven to 165°C (325°F). Brush a 9×13 inch baking dish with melted butter.

Lay 8–10 phyllo sheets in the dish, brushing each with melted butter before adding the next. Work quickly to keep phyllo from drying out.

Sprinkle one-third of the nut mixture over the layered phyllo.

Add 5 more phyllo sheets (buttering each), then another third of the nuts. Repeat once more, ending with a top layer of 10–12 buttered phyllo sheets.

Trim the edges if needed. Use a sharp knife to cut the unbaked baklava into diamond or square shapes.

Bake uncovered for 60–70 minutes, or until the top is golden brown and crisp.

While baking, combine water, sugar, honey, and lemon juice in a saucepan. Bring to a boil, reduce to simmer, and cook for 10 minutes. Let cool slightly.

Immediately after baking, pour the warm syrup evenly over the hot baklava. It will sizzle — that’s normal!

Allow baklava to rest at room temperature for at least 4 hours before serving. This helps the syrup soak into all the layers.

Optionally sprinkle with crushed pistachios before serving.