Homemade Cashew Pistachio Baklava | From Scratch Phyllo Dough | Crispy & Sweet Baklava Recipe

Learn how to make Cashew Pistachio Baklava at home using homemade phyllo dough! This delicious Middle Eastern dessert is perfectly crispy, flaky, and soaked in sweet syrup. Instead of store-bought sheets, we’re making phyllo from scratch for an authentic and fresh taste.
In this video, I’ll guide you step-by-step to create a rich, nutty baklava filled with cashews and pistachios, layered with home made phyllo, and baked to golden perfection.

▶RECIPE◀
Filo Dough Recipe
Check Recipe: https://youtu.be/sMYvbzNCMAc?si=8CtNgZx1UJl6s3Es

▶Method◀
Please check the video

▶Useful Tip◀

Drain the extra ghee after Baking.
Pour Room temp sugar syrup once the Baklava is hot and the ghee is drained.
Drain the extra sugar syrup immediately.
Can be stored at room temperature for a week.

▶Nut Mix◀
200 G Cashew
100 G Pistachio

▶Sugar Syrup◀
200 G Sugar
100 G Water
8 G Lemon Juice
1 G Orange Slice

100-150 Ghee for Baking
▶Equipment and tool suggestion◀
Oven Recommendation: https://www.unox.com/en_in/ovens/bakerlux-shoppro-go-xefr-03eu-egdn/
Breadknife: https://amzn.to/4iRbJwM
Rolling Sticks:https://amzn.to/3OZ8xpj
Rolling pin: https://amzn.to/3P9yEd0

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