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Walnut and Pistachio Baklava

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Introduction

Discover the rich flavors and textures that Walnut and Pistachio Baklava brings to your table. This time-honored dessert is a fusion of Middle Eastern culinary traditions, perfecting an art form in layers of crispy phyllo pastry filled with nutty goodness.

Tips for this recipe

  • Work quickly to prevent the phyllo dough from drying out when uncovered during preparation.
  • Ensure even heat distribution by preheating your baking pan and adjusting oven temperature as needed.
  • Let your Baklava cool completely before cutting to avoid the filling from leaking out of the layers.

Why you will love this recipe

Walnut and Pistachio Baklava is a symphony of sweet, nutty flavors. Its delightful crunch contrasted with its rich syrup makes it an unforgettable treat for any occasion. The perfect blend of textures and depths of taste ensures that each bite leaves you craving more.

Ingredients

  • 2 cups sugar
  • 2/3 cup honey (preferably Greek)
  • 2 cinnamon sticks
  • 2 tablespoons fresh lemon juice
  • 3 cups walnuts (10 to 11 ounces)
  • 3 cups natural raw unsalted pistachios (13 to 14 ounces)
  • 3/4 cup sugar
  • 2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup finely diced dried apple rings (1 1/2 ounces)
  • 20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed
  • 1 1/2 cups (3 sticks) unsalted butter, melted

Adviced equipments

  • Baking Pan (9-Inch): A cornerstone for even baking and presentation of your Baklava.
  • Phylomela Stick: Your secret weapon to seamlessly layer phyllo dough without any tears.
  • Digital Kitchen Scale: Achieve culinary precision with every ingredient measurement.
  • Pie Dish (9-Inch): A perfect vessel for assembling your Baklava, ensuring a uniform bake.
  • Mixing Bowls Set: Your mixing haven for combining all the nuts and spices to perfection.
  • Silicone Spatula: The multi-tasker that will help you mix, spread, and scrape with ease.
  • Strainer: A necessary tool for any chef who wants to avoid soggy ingredients in their dish.
  • Baking Sheet Set: With a rack included, they provide even heat distribution and ideal browning.
  • Hand Blender (optional): For those who prefer to make the syrup by blending ingredients for a smoother consistency.
  • Pastry Rolling Pin: While not always used, it’s there if you choose to roll out your phyllo dough with flair.
  • Microplane Grater: For finely grating nuts that are the essence of this recipe’s flavor profile.

History of the recipe

The origins of Baklava trace back to the Byzantine Empire, evolving through various cultures and cuisines along its journey. Walnut and Pistachio variations highlight a rich blend of Middle Eastern spices with influences from Ottoman palaces’ luxurious spreads.

Fun facts about this recipe

Did you know that Baklava is often associated with hospitality and celebration in many cultures? It’s not uncommon for families to make Baklava during special occasions, symbolizing a gesture of love and generosinas. The layering technique used here represents the intricate weave of traditions it has passed through over centuries.

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Walnut and Pistachio Baklava

Walnut and Pistachio Baklava

amanda

Equipment

  • - Baking Pan (9-Inch) - Essential for evenly baking layers of phyllo dough and filling.

  • - Phylomela Stick - Used to spread butter or oil between sheets of phyllo without tearing them.

  • - Digital Kitchen Scale - Ensures precise measurements of ingredients like nuts, sugar, and spices.

  • - Pie Dish (9-Inch) - Perfect for assembling and baking Baklava in a deep, even layered shape.

  • - Mixing Bowls Set - For combining ingredients such as crushed pistachios, walnuts, sugar, and spices.

  • - Silicone Spatula - Versatile tool for mixing and spreading fillings onto phyllo sheets.

  • - Strainer - Helps in removing any excess liquid from nuts or filling ingredients.

  • - Baking Sheet Set - Includes one baking sheet with a rack, ideal for Baklava to ensure proper heat circulation and browning.

  • - Hand Blender - Useful for making the syrup by dissolving sugar more efficiently if needed.

  • - Pastry Rolling Pin - To roll out phyllo dough layers (optional, as it's not always used directly in Baklava recipes).

  • - Microplane Grater - Ideal for grating nuts finely without clumps and to enhance the flavor profile.

Ingredients

  • 2 cups sugar

  • 2/3 cup honey (preferably Greek)

  • 2 cinnamon sticks

  • 2 tablespoons fresh lemon juice

  • 3 cups walnuts (10 to 11 ounces)

  • 3 cups natural raw unsalted pistachios (13 to 14 ounces)

  • 3/4 cup sugar

  • 2 teaspoons finely grated lemon peel

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 cup finely diced dried apple rings (1 1/2 ounces)

  • 20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed

  • 1 1/2 cups (3 sticks) unsalted butter, melted

Instructions

1

Instruction 1

Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2

Instruction 2

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Spread walnuts on large rimmed baking sheet. Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts. Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture. Transfer nut mixture to large bowl; mix in dried apples.
3

Instruction 3

Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel. Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total. Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles. Bake until phyllo is golden, about 45 minutes.
4

Instruction 4

Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.
5

Instruction 5

Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.
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