Baklava with Pistachio or Walnut

Baklava consists of thin pastry layers enclosing nuts, baked and finished with sweet syrup. In Özlem Warren’s walnut preparation, butter is brushed between filo sheets and the filling combines chopped walnuts with cinnamon. The layered pastry is cut into diamonds before baking, and cooled sugar-and-lemon syrup is poured over it while hot.^[1]

Pistachio baklava is particularly associated with Gaziantep. GoTürkiye describes the city’s preparation as layers of fine filo, crushed pistachios, butter and semolina cream, finished with sugar-and-lemon syrup. Warren serves her walnut version with ground pistachios sprinkled on top.^[2][1]