Turkish baklava with pistachio and almonds

Ingredients

• 400 g Chopped pistachios (For the pistachio version)
• 400 g Chopped almonds (For the almond version)
• 4 cuillères à soupe White sugar (2 tbsp per version)
• 2 cuillères à café Ground cinnamon (1 tsp per version)
• 200 g Butter (Melted, for brushing the filo sheets)
• 12 feuilles Filo sheets (About 12 sheets per tray)
• 500 g Honey (250 g per tray, pour hot over the baklava out of the oven)

Instructions

1. Prepare pistachio filling

   In a bowl, mix the chopped pistachios, 2 tablespoons of sugar and 1 teaspoon of cinnamon until a homogeneous paste forms.

   Time: PT5M

2. Prepare almond filling

   In a second bowl, mix the chopped almonds, 2 tablespoons of sugar and 1 teaspoon of cinnamon.

   Time: PT5M

3. Protect the filo sheets

   Unroll the filo sheets and immediately cover them with a clean, slightly damp kitchen towel so they do not dry out.

   Time: PT5M

4. Assemble the baklava

   Brush each filo sheet with melted butter using a pastry brush, layer 2‑3 sheets, spread a thin layer of filling (pistachio or almond), repeat until the sheets and filling are exhausted. Finish with a buttered filo layer.

   Time: PT10M

5. Cut the baklava

   Using a long wooden skewer or a sharp knife, cut the baklava into diamonds or squares before baking.

   Time: PT5M

6. Baking

   Preheat the oven to 180°C. Place the tray in the oven and bake for about 15 minutes, until the top is golden and crisp.

   Time: PT15M

   Temperature: 180°C

7. Drizzle with honey

   Remove the baklava from the oven and, while still hot, pour the 250 g of honey (per tray) evenly over the whole surface.

   Time: PT5M

8. Garnish and serve

   Sprinkle the top with chopped pistachios or almonds according to the variant. Let cool slightly before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chopped pistachios: walnuts, cashews
• Instead of Chopped almonds: walnuts, pistachios
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Ground cinnamon: cardamom, pastry spice blend
• Instead of Butter: margarine, vegetable oil (for vegan version)
• Instead of Filo sheets: ready‑made filo dough, phyllo dough
• Instead of Honey: agave syrup, maple syrup

Equipment Needed

• Mixing bowl
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Pastry brush
• Baking tray
• Oven
• Clean kitchen towel
• Long wooden skewer (or carving knife)

Critical Steps — Do Not Skip

• Cover the filo sheets with a damp towel to prevent them from drying out.
• Brush each sheet with butter to achieve a crispy baklava.
• Pour the hot honey immediately after baking so it soaks in properly.

Chef Tips from the Video

• Use clarified butter for a richer flavor and to prevent the milk from burning.
• Lightly toast the almonds before chopping to intensify the aroma.
• Cut the baklava into diamonds before baking to prevent the pieces from separating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each portion in plastic film then freeze up to 1 month.

Room temperature: At room temperature, baklava keeps for a maximum of 2 days.

Make-Ahead Tips

• Prepare both fillings the day before and keep them in the refrigerator.
• Assemble the baklava ahead, cover and refrigerate; bake just before serving.
• Honey can be gently reheated in the microwave if needed.