• Ingredients: 15
  • Serves: 32
  • Prep: 1 hour
  • Bake: 4 hours (includes cooling time)

Walnut and pistachio baklava with walnuts, natural raw unsalted pistachios, sugar, finely grated lemon peel, ground cinnamon, finely diced dried apple rings, 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed, unsalted butter, melted. To make this walnut and pistachio baklava for 32 persons you will need 1 hour for preaparation and 4 hours (includes cooling time) for baking.




  • 3 cups walnuts
  • 3 cups natural raw unsalted pistachios
  • 3/4 cup sugar
  • 2 tsps. finely grated lemon peel
  • 1 1/2 tsps. ground cinnamon
  • 1/2 cup finely diced dried apple rings
  • 20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed
  • 1 1/2 cups unsalted butter, melted


  • 1/4 cup confectioners’ sugar
  • 4 tsps. ground cinnamon
  • 1/4 cup sliced almonds


For syrup:

  1. Step 1 Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves.

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  2. Step 2 Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely.
  3. Step 3 DO AHEAD: Can be made 1 day ahead.

For baklava:

  1. Step 4 Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Spread walnuts on large rimmed baking sheet.

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  2. Step 5 Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts.

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  3. Step 6 Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture.

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  4. Step 7 Transfer nut mixture to large bowl; mix in dried apples.
  5. Step 8 Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel.
  6. Step 9 Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side.

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  7. Step 10 Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers.

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  8. Step 11 Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total.

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  9. Step 12 Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time.

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  10. Step 13 Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles.

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  11. Step 14 Bake until phyllo is golden, about 45 minutes.
  12. Step 15 Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead.
  13. Step 16 Cover; let stand at room temperature.
  14. Step 17 Cut each baklava rectangle crosswise in half for total of 32 pieces.

Nutrition information

Calories 1,140 Carbohydrates 98 g (33%)
Fat 78 g (121%) Protein 15 g (30%)
Saturated Fat 21 g (107%) Sodium 384 mg (16%)
Polyunsaturated Fat 14 g Fiber 4 g (18%)
Monounsaturated Fat 39 g Cholesterol 23 mg (8%)