Ms Glenda just did a trip and she had Pistacio Baklava in Greece..so my thought is use whatever nuts you like...

Yes it can be frozen.. Not sure how long it lasts outside of the freezer or fridge.

Almonds are totally fine. I've seen many baklava recipes calling for almonds or half almonds and half walnuts. Pistachios are traditional in Turkey and I've also seen versions with hazelnuts (filberts), so basically use what you like.

And if you also like chocolate, here's an almond-chocolate version posted by a member of the King Arthur Flour Baking Circle (Bakin Gal). She found it in "Cooking Pleasures" but reduced the almond, among other things.

Her comments:

This is a variation of a recipe found in Cooking Pleasures.
I love almond extract, but felt the original recipe was almond over-kill, so I cut down on the amounts. Be sure to cut the Baklava well before baking or you'll have problems serving it. Also be sure to pour the syrup over hot Baklava right out of the oven or the syrup will not distribute evenly. Enjoy!
Gal

 Syrup:
 1 Cup sugar
 1/2 Cup water
 1/4 Cup Honey
 1/2 Teaspoon almond extract

 Filling:
 1-1/2 Cups toasted whole blanched almonds*
 1/4 Cup sugar
 3 oz. bittersweet chocolate, finely chopped

 Phyllo:
 1 Cup unsalted butter, cut up
 1/4 Teaspoon almond extract
 24 sheets frozen phyllo dough, thawed

Combine all syrup ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened. Cool. (syrup will thicken as it cools)

Place half of the almonds in food processor; process until finely chopped. Repeat with remaining almonds. In medium bowl, stir together all filling ingredients.

Heat butter in microwave-safe measuring cup in microwave on high 40-60 seconds or until melted; skim and discard foam off top. Pour clear butter into small cup; discard remaining milky substance at bottom. Stir in 1/4 tsp. almond extract.

Heat oven to 350F. Butter 13x9 inch pan. Unroll phyllo onto cutting board; cut to 13x9 inches. Discard excess. (some people cover the phyllo at this point with a towel, I don't)
Lay 1 phyllo sheet in bottom of pan; brush with butter mixture. Repeat, using 12 phyllo sheets. Evenly sprinkle filling over phyllo. Top with remaining 12 phyllo sheets, brushing each layer with butter mixture.

Cut baklava crosswise int 1-1/2 inch strips, cutting all the way to the bottom. Cut diagonally to create diamond shapes, or cut into squares. Bake 25 to 30 minutes or until golden brown. Place on a wire rack; immediately pour cooled syrup over baklava. Cool completely.

*Toasting almonds: Place on baking sheet, bake at 375F for 5-8 minutes or until golden brown

Enjoy,

Carol

thanks for the information ladies and carol, thanks for that recipe it sounds delicious - i saved it to try. i have some excess phyllo dough and want to use it.

maryanne

Why is it about Baklava, that the mere mention, instantly makes me dyspraxic?

My grandma taught me how to make Baklava, and she would use nuts that were available to her at that time e.g. walnuts, pistachios, almonds. Baklava has a remarkably good shelf life; they'll be fine, stored at room temperature for several weeks -maybe longer- but, as all good things go, Baklava never lasts that long here.

Sol

I always make baklava for a 4th of July potluck. This year I discovered I was out of walnuts. I used pecans instead - no one noticed or they didn't say anything if they did. Not sure how long it lasts - it rarely makes it to the 5th of July around here.

Lorri

My BIL used Cashews once, because the Almonds were a little harder.
LOU

I've never made Baklava with any other nuts than walnuts so I can't speak to that but having made Baklava with a friend who is mediterrean of descent I have to say that making the syrup from sugar and lemon water as opposed to honey made a much lighter and [according to my friend] more authentic version. It holds up far better over time as well. My brother [who I've mentioned before is a Johnson & Wales grad] put Baklava on his christmas list again this year specifying "Homemade Only!!" after I made it for him years back when money was tight. Very sweet, makes me feel special that only I can fulfill that request.