Baklava with Walnuts and Pistachios

Ingredients

• 1 package phyllo dough (Thawed according to package instructions; approximately 30 sheets, trimmed to fit the pan)
• 1 cup unsalted butter (Melted; used for brushing the pan and phyllo, with the remainder distributed on top)
• 1 cup shelled pistachios (Coarsely chopped; reserve some finely crushed pistachios for garnish if desired)
• 1 cup walnuts (Coarsely chopped)
• 0.5 cup sugar (For the syrup)
• 2 cup water (For the syrup)
• 1 slice lemon (For the syrup)
• pistachios (Finely crushed, for garnish if desired)

Steps

1. 1

   Prepare the syrup first. Put the sugar, water, and lemon slice in a pot.

2. 2

   Heat the syrup mixture until it boils, then let it simmer over medium-low heat for 15 minutes. Remove it from the heat and let it cool completely.

3. 3

   Thaw the phyllo sheets according to the package instructions. Trim the sheets together so they fit a 9 × 13 × 2-inch baking pan; the recipe uses about 30 sheets.

4. 4

   Cover the trimmed phyllo sheets with a damp cloth while working so they do not dry out.

5. 5

   Prepare a 9 × 13 × 2-inch baking pan and brush its interior with some of the melted butter.

6. 6

   Place one sheet of phyllo in the pan and brush it with a little melted butter.

7. 7

   Repeat the layering and butter-brushing process until approximately one-third of the phyllo has been used.

8. 8

   Distribute half of the chopped pistachio-and-walnut mixture evenly over the top phyllo layer.

9. 9

   Continue assembling the baklava one sheet at a time with another one-third of the phyllo, brushing each layer with a little melted butter.

10. 10

    Distribute the remaining half of the nut mixture evenly over the top phyllo layer.

11. 11

    Finish with the remaining one-third of the phyllo, laying in one folded sheet at a time and brushing each layer with melted butter.

12. 12

    Distribute the remaining melted butter evenly over the top of the assembled pastry.

13. 13

    Using a sharp knife, cut the pastry into square-shaped pieces.

14. 14

    Bake at 350°F for 30 to 35 minutes, or until lightly golden brown and the edges appear slightly crisp.

15. 15

    Spoon the completely cooled syrup over the hot baklava.

16. 16

    Let the baklava cool uncovered for at least 4 hours.

17. 17

    Garnish with finely crushed pistachios if desired.

Notes

The source does not specify the amount of butter used for each brushing step or the exact amount of garnish. Keep the phyllo covered with a damp cloth while assembling, and cool the syrup completely before pouring it over the hot baklava.

Nutrition per serving

• dessert
• baked
• Middle Eastern
• vegetarian
• contains nuts
• make-ahead
• holiday