Baklava with Pistachios, Almonds, and Walnuts

Name: Baklava with Pistachios, Almonds, and Walnuts
Total time: 3600 s
Yield: Serves 5–8 servings
Ingredients: 1 cup high-quality butter (about 225 grams); 2 2/3 cups shelled pistachios (about 400 grams; reserve 2/3 cup or 150 grams for topping); 1 1/3 cups almonds, toasted (about 200 grams); 1 1/3 cups walnuts (about 200 grams); 2 tablespoons plain dry breadcrumbs; 1 teaspoon ground cinnamon; 1 package phyllo dough; 2 cups water (475 ml); 2 cups sugar (400 grams); 2 tablespoons honey; 1 orange; 1 cinnamon stick; 3 whole cloves

thanasis Athanasiadis @paok100178

Γερμανία Ratingen

This was my first time making it and it turned out very tasty! I toasted the almonds, but if you can find shelled pistachios, that's even better—it took me 30 minutes to shell 400 grams (about 14 ounces)!

thanasis Athanasiadis @paok100178

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Ingredients

About 1 hour

Serves 5–8 servings

1 cuphigh-quality butter (about 225 grams)
2 2/3 cupsshelled pistachios (about 400 grams; reserve 2/3 cup or 150 grams for topping)
1 1/3 cupsalmonds, toasted (about 200 grams)
1 1/3 cupswalnuts (about 200 grams)
2 tablespoonsplain dry breadcrumbs
1 teaspoonground cinnamon
1 packagephyllo dough
For the syrup:
2 cupswater (475 ml)
2 cupssugar (400 grams)
2 tablespoonshoney
1orange
1cinnamon stick
3whole cloves

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Steps

About 1 hour

1

First, make the syrup because it's best to pour cold syrup over hot baklava. Combine all the syrup ingredients in a saucepan. Once it starts to boil, let it simmer for 5 minutes, then remove from heat. Also remove the orange, cinnamon stick, and cloves.
2

Preheat the oven to 300–325°F (150–160°C). Pulse the nuts in a food processor, but don't over-process—they shouldn't turn to powder. Reserve some pistachios for topping. Generously butter a baking pan. Layer 3 sheets of phyllo dough on the bottom, brushing each with butter. In a bowl, mix the nuts with cinnamon and breadcrumbs. Spread a layer of the nut mixture over the phyllo, then add 2 more sheets, brushing each with butter.
3

Continue layering, brushing each sheet with butter and adding the nut mixture between layers. After using all the filling, top with the remaining phyllo sheets, brushing each with butter. Pour any leftover butter on top. Score the baklava into pieces. Bake for about 30 minutes, depending on your oven. Remove from the oven and immediately pour the cooled syrup over the hot baklava. Sprinkle the reserved pistachios on top. Enjoy!