Archive for November 16th, 2010

Original Recipe from Food Network Canada Christine Cushing

Pistachio Hazelnut Baklava

  • 1/4 cup shelled, unsalted pistachios
  • 1/2 cup shelled, roasted hazelnuts
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 finely grated lemon rind
  • 2 tbsp unsalted butter, melted
  • 6 sheets phyllo pastry
  • 2 tbsp sugar
  • 1/2 tsp cinnamon


  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a food processor, combine the pistachios, hazelnuts, cloves, 1/4 cup of the sugar and 2 tsp. of the cinnamon.
  3. Pulse until nuts are coarsely chopped. Set aside.
  4. In a small bowl, stir together the remaining 2 tbsp. sugar and 1/2 tsp. cinnamon.
  5. Lay out 1 sheet of phyllo (keep remaining phyllo under a damp tea towel) and brush gently with some melted butter.
  6. Sprinkle with a little of the cinnamon mixture.
  7. Lay another piece of phyllo on top and repeat the brushing and sprinkling of cinnamon mixture, ending with a layer of phyllo that is only brushed with butter.
  8. Sprinkle with nut mixture and the remaining sugar.
  9. Roll the phyllo into a cigar shape.
  10. Transfer the roll to prepared baking sheet and bake for about 35 to 40 minutes or until browned and crisp.
  11. Remove from oven and cut the roll into 9 pieces.
  12. Let cool completely.
  13. Transfer pieces to a baking dish just large enough to hold them.
  14. Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan.
  15. Bring to a boil, stirring, and remove from heat.
  16. Pour over cooled baklava and let stand about 30 to 90 minutes before serving; for best flavour pour honey about 2 days ahead of serving. Store in an air tight container.

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