clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pistachio baklava

Honey Pistachio Baklava

  • Author: Lilian B.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 24 1x
  • Diet: Vegetarian


This honey pistachio baklava is absolutely delicious with the honey pistachio nut mixture stuffed in between crispy buttery filo layers. 


  • 1 lb frozen filo dough
  • 1 lb walnuts
  • 8 ounces shelled pistachios
  • 1/2 cup honey
  • 4 tablespoons flower water
  • 2 tablespoons orange blossom water
  • 2 1/2 cups sugar
  • 3 sticks of butter melted


Make Simple Syrup

  1. In a pot, add 1 cup of water and 2 cups of sugar.
  2. Bring to a boil. Add 1 tsp of lemon juice, 2 tbsp of flower water, and 1 tbsp of orange blossom water.
  3. Boil for 5 minutes. Remove from heat and allow to cool down.

Prepare Nut Mixture

  1. Add 1 lb of walnuts and 8 ounces of pistachios to the food processor. Pulse on high until nuts are crushed. This should take about 10 pulses. Pour crushed nuts into a large bowl.
  2. Set aside about 1/4 cup of the crushed nut mixture to use as a topping later.
  3. In a separate bowl, add 2 tbsp of flower water and 1 tbsp of orange blossom water. Add 1/2 cup of honey and 1/2 cup of sugar. Add 3 tbsp of the hot simple syrup.
  4. Mix all of the honey/sugar ingredients together.
  5. Pour honey/sugar ingredients over crushed nut mixture. Mix well.

Assemble Baklava

  1. Unwrap the thawed filo dough. Individual sheets are very fragile and can break easily.
  2. Prepare an area where the unrolled filo dough can be laid. Place a damp towel over the filo when not in use.
  3. Heat butter or ghee on the stovetop. If using butter, scrape the top and discard it.
  4. Place a parchment paper on the bottom of the 9" x 13" pan.
  5. The filo dough is twice the size of the pan. Just fold the filo dough in the middle and lay it on the baking dish.
  6. Using a brush or soft spatula, spread melted butter all over the fil dough layer.
  7. Continue layering filo and butter until you have completed 4 filo sheets (the equivalent of 8 layers) on the bottom. Spread 1/3 of the nut mixture in a thin layer. Next, continue layering filo and butter for 3 filo sheets (or the equivalent of 6 layers). Again, spread 1/3 of the nut mixture in a thin layer. Then, continue layering filo and butter for 3 filo sheets (or the equivalent of 6 layers). Make the last nut mixture layer. Layer the filo and butter for 3 more filo sheets (or the equivalent of 6 layers) for the top layer of the filo dessert.
  8. Spread butter on the top.
  9. Cut the baklava prior to baking.
  10. Bake in the oven for about 25 minutes at 375 ℉ (190 ℃).
  11. Remove from the oven and immediately pour the cooled simple syrup mixture into the cracks.
  12. Let the baklava cool.
  13. Add crushed pistachios and walnuts to the top of the baklava.


  • Place the frozen filo dough from the freezer in the fridge the night or day before making the recipe. This is very important!
  • You can use ghee instead of butter.
  • Sugar can be substituted in lieu of honey.

You can make this with only walnuts or only pistachios. Or, you can change the mixture ratio as per your liking.

  • Category: Dessert
  • Method: Baking
  • Cuisine: Lebanese


  • Serving Size: 1 piece
  • Calories: 333
  • Sugar: 28 g
  • Sodium: 264 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Keywords: pistachio baklava, filo pastry pie, best baklava recipe, easy baklava, pastry with pistachios and walnuts

Recipe Card powered byTasty Recipes