Ingredients
- 12 sheets phyllo dough
- 200 g pistachios
- 100 g walnuts
- 120 g melted butter
- 1 teaspoon cinnamon
- For the syrup: 200 g sugar
- 150 g water
- 50 g honey
- Juice of 1/2 lemon
- 1 teaspoon orange blossom water
Step-by-step
Using a different robot? Switch it here:
- Put the pistachios and walnuts in the mixing bowl and blend 4 sec/speed 5, keeping some texture. Mix with the cinnamon.
- For the syrup, put the sugar, water, honey, lemon and orange blossom water. Cook 10 min/100°C/speed 1. Let cool.
- Brush a baking dish with butter and layer 6 phyllo sheets, brushing each one.
- Spread the nut filling and cover with the remaining 6 sheets, brushing each one.
- Cut into diamonds before baking and drizzle with butter on top.
- Bake at 170°C for about 35 min until golden. Pour the cold syrup over the hot baklava and let rest several hours.
Tips
- The secret is pouring cold syrup over hot baklava so it stays crispy.
- Let it rest overnight so it soaks up the syrup.
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