Walnut and Pistachio Baklava with Lemon Syrup
Golden filo pastry layered with walnuts and pistachios and finished with lemon syrup.
This baklava layers crisp filo with chopped nuts, bakes until golden and is soaked with a cooled fragrant syrup. The source’s assembly order is difficult to follow, so this version places nuts between filo layers and adds syrup after baking. Keep filo covered with a barely damp towel while working, brush each sheet lightly with butter and cut the tray before it goes into the oven. Let it rest several hours for the syrup to absorb. Simmer sugar and water 8 minutes. Stir in lemon juice and honey, then cool completely. Mix walnuts, pistachios and cinnamon. Heat oven to 170°C (340°F). Brush a 23-by-33-cm pan with butter. Layer half the filo sheets, brushing each lightly with butter and keeping unused sheets covered.
Recipe card
Walnut and Pistachio Baklava with Lemon Syrup
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Make syrup
Simmer sugar and water 8 minutes. Stir in lemon juice and honey, then cool completely.
Prepare filling
Mix walnuts, pistachios and cinnamon. Heat oven to 170°C (340°F).
Layer filo
Brush a 23-by-33-cm pan with butter. Layer half the filo sheets, brushing each lightly with butter and keeping unused sheets covered.
Add nuts and top
Spread nut mixture evenly. Layer remaining filo on top, buttering each sheet.
Cut and bake
Cut through the layers into diamonds or squares. Bake 45 to 55 minutes until evenly golden.
Syrup and rest
Pour cooled syrup evenly over hot baklava. Leave uncovered at least 4 hours before serving.
How to tell when it is ready
Pour cooled syrup evenly over hot baklava. Leave uncovered at least 4 hours before serving.
Tips
- Simmer sugar and water 8 minutes.
- Mix walnuts, pistachios and cinnamon.
- Brush a 23-by-33-cm pan with butter.
- Spread nut mixture evenly.
Troubleshooting
- If filo tears, patch it with another buttered sheet.
- If top browns early, tent loosely with foil.
Substitutions
- Use dairy-free baking blocks instead of butter.
- Use one type of nut if needed.
Variations
- Add orange zest to the syrup.
- Use almonds in place of some walnuts.
Serving suggestions
- Serve with unsweetened tea or coffee.
- Add a few pistachios on top.
- Cut small pieces as it is rich.
- Offer fresh citrus.
Make ahead
Prepare components ahead and store safely. Keep covered at cool room temperature for up to 5 days. Do not refrigerate if you want to preserve crispness.
Storage
Keep covered at cool room temperature for up to 5 days. Do not refrigerate if you want to preserve crispness.
Food safety
Cool syrup before pouring; handle filo and hot pans carefully. Store away from heat and moisture.
Frequently asked questions
Why is my baklava soggy?
The syrup may have been poured while both syrup and pastry were hot, or the pastry was not baked until crisp and golden.
How should I store baklava?
Keep covered at cool room temperature for up to 5 days. Do not refrigerate if you want to preserve crispness.
Serve with unsweetened tea or coffee. Keep covered at cool room temperature for up to 5 days. Do not refrigerate if you want to preserve crispness.
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