Pistachio Walnut Baklava Spirals
- Â Large mixing bowl
- Food processor
- 9×13-inch/23×33 cm baking dish
- Chef's knife
INGREDIENTS
- 18 ounces/510 grams phyllo dough
- 8 ounces/225 grams unsalted butter, melted (plus 4 ounces/115 grams if needed)
- 4 cups/400 grams walnuts
- 2 cups/200 grams pecans
- 1 cup/120 grams pistachios
- 2 tablespoons ground cinnamon
- 3 tablespoons brown sugar
- 1 cup/120 grams ground pistachios, for garnish
- Dried rose petals, optional, for garnish
- 2 cups/480 milliliters water
- 2 cups/400 grams sugar
- 1 cinnamon stick
- 2 drops rose water
- Juice of 1/4 lemon
INSTRUCTIONS
- In a food processor, pulse the walnuts, pecans, and pistachios until finely ground. Transfer to a large bowl and mix in the cinnamon and brown sugar. Set aside.
- In a saucepan, combine the water, sugar, cinnamon stick, rose water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes. Remove from heat and let cool slightly.
- Preheat the oven to 350°F (175°C).
- Place a sheet of phyllo on a clean work surface and brush it generously with melted butter. Spoon a narrow strip of the nut filling along the long side. Fold the sheet in half lengthwise over the filling and roll into a log. Cut the log in half and coil each piece into a spiral.
- Place the spirals in a well-buttered 9×13-inch/23×33 cm baking dish. Repeat with the remaining phyllo and filling. Brush the tops generously with more melted butter.
- Bake for 30 to 35 minutes, or until the spirals are golden and crisp. Immediately pour the warm syrup evenly over the hot baklava. Let sit for 15 minutes to absorb.
- Top with ground pistachios and rose petals before serving.
FAQ
How can I prevent the phyllo from tearing when making the baklava?
keep the dough covered with a lightly damp kitchen towel while you work. Phyllo sheets dry out quickly when exposed to air, becoming brittle and hard to handle. Work with one sheet at a time and brush gently but thoroughly with melted butter to help it stay pliable. If a sheet tears, you can still use it by layering or patching with another piece—since the baklava is rolled and coiled, imperfections won’t show once baked.
Is it necessary to use clarified butter in pistachio walnut baklava?
Clarified butter is not strictly necessary, but it improves the final texture and flavor of pistachio walnut baklava. It removes the milk solids that can burn during baking, resulting in a cleaner, more golden finish. To clarify butter at home, melt it gently and skim off the foam, then pour off the clear liquid and discard the solids at the bottom. If you use regular melted butter, stir frequently while brushing to keep the milk solids evenly distributed and avoid burning in the oven.
Can I make pistachio walnut baklava in advance
Pistachio walnut baklava is a great make-ahead dessert. You can fully assemble and bake it up to two days in advance. Once baked, pour the syrup over while the baklava is still hot, then let it soak and cool completely. Cover loosely with foil and store at room temperature. Avoid the refrigerator, which can cause the phyllo to lose its crisp texture. If you want to freeze it, do so before baking and without syrup, then thaw and bake fresh before serving.
How should I store the baklava to keep it crisp?
In an airtight container at room temperature. Avoid refrigeration, which introduces moisture and softens the phyllo layers. If your kitchen is very humid, place a piece of parchment or paper towel in the container to absorb excess moisture. Leftovers will stay crisp for about 3 to 4 days. If they soften, you can re-crisp them in a 300°F (150°C) oven for 5 to 10 minutes before serving.
Can I freeze pistachio walnut baklava before or after baking?
You can freeze pistachio walnut baklava either before or after baking, depending on your needs. For best results, freeze the assembled but unbaked spirals on a tray until solid, then transfer to an airtight container or freezer bag. When ready to bake, brush with butter and bake from frozen, adding about 5 to 10 extra minutes. If freezing after baking, wait until the syrup is fully absorbed and the baklava is cool. Wrap tightly and freeze for up to a month. Thaw at room temperature and rewarm in the oven for a few minutes to refresh.
Can I substitute other nuts in this recipe?
You can substitute with almonds, hazelnuts, or more walnuts. Just make sure the total volume of nuts remains the same—around 7 cups/720 grams. For the best texture, always grind the nuts finely but not into a paste. If you want a more budget-friendly version, increase the ratio of walnuts and reduce the pistachios, as pistachios tend to be more expensive.
What’s the best way to get even, golden browning?
Brush each phyllo sheet generously and evenly with melted butter, including the edges. This helps the dough crisp up uniformly. Use a light-colored metal baking dish, which promotes even heat distribution. Rotate the pan halfway through baking if your oven has hot spots. Bake on the center rack, not too high or too low, and avoid opening the oven door frequently, which can drop the temperature and result in uneven coloring.
Can I add rosewater or orange blossom water to the filling?
Yes, adding rosewater or orange blossom water to the filling is a traditional and fragrant variation. Add only 1 to 2 teaspoons to avoid overpowering the nuts. Mix it into the nut mixture after grinding and before assembling. Make sure not to add too much liquid, or the filling can become pasty and hard to spread. You can also add a drop or two directly to the butter for a more aromatic effect as the phyllo bakes.
