Desserts · The home kitchen
Mixed Hot Baklava
A mixed baklava plate gives a table more than one nutty flavor without requiring several separate batches of pastry. This home recipe divides a single pan between pistachio and walnut fillings, then uses the same buttered phyllo layers and fragrant syrup for both. The distinction stays visible when the pieces are arranged together. Bake the pastry thoroughly before adding cooled syrup, and allow plenty of resting time before serving it warm. The result is an original home assortment inspired by the menu’s description, with enough small pieces for sharing after dinner.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Mixed Hot Baklava recipe
- Serves
- 12
- Prep
- 35 min
- Cook
- 45 min
- Rest / chill
- 120 min
- Total
- 200 min
Ingredients
- 250 g thawed phyllo pastry
- 130 g unsalted butter, melted
- 120 g shelled unsalted pistachios, finely chopped
- 120 g walnuts, finely chopped
- 1/2 tsp ground cinnamon
- 200 g granulated sugar
- 180 ml water
- 1 tbsp lemon juice
- 1 tsp orange blossom water
Method
Heat the oven to 170°C / 340°F. Butter a 20 cm square metal baking pan. Trim the phyllo to fit, keeping unused sheets covered with a slightly damp towel.
Combine sugar, water and lemon juice in a saucepan. Simmer for 6 minutes after dissolving the sugar, remove from the heat, stir in orange blossom water and leave to cool.
Separate the phyllo into three roughly equal stacks. Lay the first stack in the pan one sheet at a time, brushing each lightly with butter.
Spread 60 g pistachios over the left half and 60 g walnuts mixed with 1/4 teaspoon cinnamon over the right half. Add the second stack of buttered phyllo, then repeat the same divided nut fillings.
Finish with the last stack, buttering each sheet. Brush the top with remaining butter. Cut all the way through into 24 small squares before baking.
Bake for 40–45 minutes until deeply golden and crisp. If the top colors too quickly, cover loosely with foil for the remaining time.
Pour the cooled syrup slowly over the hot pastry. Leave uncovered for at least 2 hours so the layers absorb it.
For a warm assortment, heat only the required pieces at 150°C / 300°F for 5 minutes. Serve one pistachio piece and one walnut piece per person.
Make it your own.
- Keep each nut variety on its own side to make an identifiable mixed assortment.
- Cut before baking so the crisp top does not shatter when portioned.
- Let syrup soak in before reheating; serving immediately after soaking makes the texture less settled.