Pistachio Baklava

Crispy phyllo pastry layered with buttery pistachios and soaked in honey-lemon syrup – a traditional Middle Eastern pistachio baklava made simple.

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Course: Dessert

Cuisine: Middle Eastern, Turkish

Prep Time: 30

Cook Time: 45

Resting Time: 3

Total Time: 4 15

Servings: pieces

Calories: 280kcal

Cost: $15–$18

Equipment

1 Rectangular baking pan For layering phyllo
1 Pastry brush For butter application
1 Sharp knife For scoring and cutting
1 Medium saucepan For syrup preparation
1 Mixing bowl For pistachio filling
1 Kitchen towel To cover phyllo sheets
1 Measuring cups/spoons For accuracy

Ingredients

1 lb Phyllo dough sheets Fresh, thawed
2 cups Shelled pistachios Roughly chopped
1 cup Unsalted butter Melted/clarified
0.5 cup Granulated sugar Mixed with pistachios
0.5 cup Honey For syrup
0.5 cup Water For syrup
2 tablespoon Lemon juice Fresh
1 teaspoon Orange blossom water Optional, floral note
1 teaspoon Ground cinnamon Mixed with pistachios
Sea salt Pinch, balances sweetness

Instructions

Chop the pistachios roughly.
Mix chopped pistachios with sugar, cinnamon, and a pinch of salt in a bowl.
In a saucepan, combine honey, water, lemon juice, and orange blossom water. Bring to a boil, then simmer for 10 minutes. Let cool.
Brush a rectangular baking pan with melted butter.
Layer half the phyllo sheets in the pan, brushing each with butter.
Spread the pistachio filling evenly.
Layer the remaining phyllo sheets, brushing each layer with butter.
Score the top layer into diamond or square shapes using a sharp knife.
Bake at 350°F (175°C) for about 45 minutes or until golden and crisp.
While still hot, pour the cooled syrup evenly over the baklava.
Let the baklava cool and rest for at least 3 hours to absorb syrup.
Cut fully and serve.

Notes

Cover phyllo sheets with a kitchen towel while working to prevent drying out. You can substitute orange blossom water with rose water or omit entirely.

Nutrition