2 Nut Delicious Crispy Baklava
My 2 nut delicious crispy baklava is flaky, nutty, sweet, and just irresistible. Make yourself a cup of coffee (or tea), sit back, and enjoy this mouth watering treat.
Making this delicious 2 nut delicious crispy baklava is time consuming, but it is definitely worth it in the end. It is a multi-step process and tastes best when allowed to sit for 8 – 12 hours before eating (I make it and leave it overnight, so the syrup gets evenly absorbed). Waiting to eat it is the most difficult part of the recipe.
Ingredients for Baklava
Some nuts, some fragrant spices, some phyllo pastry and we are all set to make a delicious dessert.
Ingredients List for 2 Nut Delicious Crispy Baklava:
For the Syrup
- 1 and 1/2 cups sugar
- 1 and 1/2 cups water
- 3 whole cardamom pods
- 1/4 teaspoon salt
- 1/2 cup honey
For the Baklava
- 1 package phyllo pastry
- 1 cup unsalted butter
- 2 cups walnuts
- 2 cups pistachio
- 1/4 cup (4 tablespoons) sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground green cardamom seeds
- Extra nuts and cinnamon for garnish (optional)
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Making the Honey Syrup
The first step to making delicious crispy baklava is to make the syrup. To make the syrup,
- Add 1 and 1/2 cups of water and 1 and 1/2 cups of sugar to a pan.
- bring the sugar and water to a boil over medium heat.
- Once the sugar has melted, add 1/2 cup of honey and 1/4 teaspoon of salt.
- Add three cardamom pods and cook for about 20 minutes.
- The whole kitchen will smell extremely sweet and fragrant.
- Allow the syrup to thicken.
- Set the pan aside and let the syrup cool completely. I try and make the syrup the night before when I get the pastry dough out of the freezer to thaw.
Making the Nut Mixture
I make two separate nut mixes.
- In a food processor, combine 2 cups of walnuts, 2 tablespoons of sugar, and 1 teaspoon of cinnamon.
- Pulse the processor so that the nuts get broken, but don’t turn into dust. We are looking for a sandy consistency.
- Do the same with the pistachio. Put into bowls and set aside while you prepare your phyllo pastry.
Assembling the Crispy Baklava
Thaw the pastry as per the package directions. I usually remove the phyllo from the freezer the night before and set it in the fridge to thaw. Once the pastry is completely thawed
- Melt 1 cup of butter
- Using a kitchen brush, coat a 9×11 inch baking dish (not a tray) with butter.
- Line one sheet of the pastry in the dish and using the brush, liberally coat it with butter.
- Repeat this until half the pastry is in the dish – remember to brush each layer of pastry with butter.
Adding the nuts to the Phyllo
Let’s add the nuts
- Once half the pastry is in the pan, pour the nut mix on top of it. I pour the pistachio mix onto one half of the pastry and the walnut mix onto the other half of the pastry.
Assembly and Cutting the Phyllo Pastry
Now that the nuts are in place, we can complete the layering of the phyllo.
- Continue to line the remaining sheets on top of the nuts one sheet at a time.
- Butter each layer as you go.
- Once you are done layering all of them, butter the last sheet as well.
- Using a sharp knife, cut the pastry into squares or rectangles. It is important to cut the pastry before you bake it. If you cut the pastry after it’s baked, it flakes and crumbles and you will not get any proper shapes.
Baking and Pouring the Syrup
Preheat the oven to 350 degrees F.
- Once cut, place the baking dish into the preheated oven and bake it for 30-35 mins.
- You want to make sure that the pastry looks nice and brown before you remove it from the oven.
- As soon as you remove it from the oven, pour the cooled syrup on the baked phyllo. You will hear a sizzle and that’s a good thing. Sizzle means the syrup is getting absorbed right away.
Now the waiting game begins. This is the toughest part. You have spent time baking, and the whole house smells delicious, but you can’t eat it just yet. You need to let it cool down and absorb the syrup for at least 8 hours. I generally let it sit and rest overnight.
Once all the syrup has soaked, garnish it with cinnamon powder, more nuts, or even chocolate sprinkles. Make a cup of coffee (or tea) and enjoy the sticky delicious dessert.
Storing the 2 Nut Delicious Crunchy Baklava
It can be stored in an air tight container for up to 3 days on the counter. Since I make a larger batch, I save it in the fridge and it lasts at least a week.
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2 Nut Delicious Crunchy Baklava
Cuisine: Dessert, MediterraneanDifficulty: Moderate24
pieces10
minutes25
minutes216
kcal35
minutes1
hour10
minutes
My 2 nut delicious crispy baklava is flaky, nutty, sweet, and just irresistible. Make yourself a cup of coffee (or tea), sit back, and enjoy this mouth watering treat.
Ingredients
- For the Syrup
1 and 1/2 cups sugar
1 and 1/2 cups water
3 whole cardamom pods (optional)
3 whole cloves (optional)
1/4 teaspoon salt
1/2 cup honey
- For the Baklava and filling
1 package phyllo pastry
1 cup unsalted butter
2 cups walnuts
2 cups pistachio
1/4 cup (4 tablespoons) sugar
2 teaspoon ground cinnamon
1 teaspoon ground green cardamom seeds
Extra nuts and cinnamon for garnish (optional)
Directions
- Syrup
- In a medium sized saucepan, bring the sugar and water to a boil over medium heat.
- Once the sugar water starts to boil, add the cloves and the cardamom.
- Cook for about 20 mins.
- Add the honey and salt and let it cook for a further 5 minutes.
- Remove from the heat and let the syrup cool down completely.
- The nut mixture
- Place the walnuts, 2 tablespoons sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamon powder (and 1 tablespoon cocoa powder if using) into a food processor.
- Pulse the processor so that the nuts break down and the spices mix with the nuts. The nuts should not be too fine.
- Set aside in a bowl.
- Place the pistachios, 2 tablespoons sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamon powder into a food processor.
- Pulse the processor so that the nuts break down and the spices mix with the nuts. The nuts should not be too fine.
- Set aside in a bowl.
- Assemble the baklava
- Preheat the over to 350 degrees F.
- Grease a 9×11 inch baking dish with butter.
- Melt the butter so it can be easily spread on the sheets with a brush.
- Line one piece of phyllo pastry in the dish and brush liberally with melted butter. Depending on the size of the pastry, you can either fold it in half so it fits the pan, or cut it to size.
- Line half the package of phyllo pastry in the dish, making sure to butter each sheet.
- Once half the pastry has been lined in the dish, pour the nut mixture over it – half the dish with the pecan mix and half with the pistachio mix.
- Repeat steps 3 and 4 until all the pasty is in the dish.
- Cut the pastry into squares. It is important to cut the pastry before you bake it. If you wait to cut the pastry after you bake it, it flakes and crumbles and doesn’t cut very well.
- Bake for 30-35 mins. Each oven is different, so baking time depends on your oven. After about 25 mins (without opening the oven), keep an eye on the oven. Once the pastry seems to have browned, remove it from the oven.
- As soon as you remove the baklava from the oven and it is still hot, pour the completely cooled syrup onto the baklava. You will hear a sizzle.
- Let the baklava cool and set for up to 8 hours. Sprinkle with ground cinnamon, crushed nuts, or chocolate sprinkles. Enjoy with a cup of tea or coffee.
Notes
- – If you buy frozen phyllo pastry, please thaw it as per the package directions before you start assembling.
– Keep your phyllo pastry covered with a damp tea towel so that it doesn’t dry up as you use it.
– Make sure the baklava is completely cold before you serve it.
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Traditional crispy baklava is made with phyllo pastry, nuts of choice, some fragrant spices, and a honey syrup.
Traditionally baklava syrup is made with sugar, water, honey, and spices such as whole cloves and whole cardamom.
Crispy baklava is generally made with walnuts or pistachio nuts. However, I have made it with pecans and it’s just as delicious. Some people make it with a mix of nuts instead of one type.
