Pistachio Baklava – Rich, Buttery & Irresistibly Nutty Layers

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1. Introduction

If you’re craving a dessert that’s crunchy, nutty, and decadently sweet, look no further than Pistachio Baklava. Originating in the Middle East and loved around the world, this treat layers thin sheets of buttery phyllo pastry with ground pistachios, baked to perfection, and drenched in aromatic syrup. It’s the perfect centerpiece for celebrations, holidays, or an indulgent tea-time snack.

2. Ingredients Breakdown

  • Phyllo Dough – Ultra-thin pastry sheets for crisp, flaky layers.
  • Pistachios – Unsalted and fresh for the best flavor and vibrant color.
  • Butter – Melted, to brush between every pastry sheet.
  • Sugar & Honey – For the sticky-sweet syrup.
  • Water – Base for the syrup.
  • Lemon Juice – Balances sweetness and prevents crystallization.
  • Cinnamon or Cardamom (Optional) – Adds warm spice notes to the syrup.

3. Step-by-Step Instructions

  1. Prep the Syrup – In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a simmer for 10–15 minutes until slightly thickened. Let cool completely.
  2. Chop the Pistachios – Pulse pistachios in a food processor until finely chopped (but not a paste).
  3. Layer the Phyllo – Brush a baking dish with butter. Lay a sheet of phyllo, brush with butter, repeat for 8 layers.
  4. Add Pistachios – Spread a layer of chopped pistachios evenly over the pastry.
  5. Repeat Layers – Alternate between pastry layers and pistachios until all are used, finishing with 8–10 layers of buttered pastry.
  6. Cut Before Baking – Using a sharp knife, cut into diamonds or squares.
  7. Bake – Bake at 350°F (175°C) for 40–50 minutes until golden brown.
  8. Add Syrup – Immediately pour cooled syrup over hot baklava. Let soak for at least 4 hours before serving.

4. Tips and Variations

  • Extra Fragrance – Add rose water or orange blossom water to the syrup.
  • Mixed Nuts – Combine pistachios with almonds or walnuts for variety.
  • Make Ahead – Baklava tastes even better the next day after the syrup soaks in.
  • Crispness Tip – Keep phyllo covered with a damp towel while working to prevent drying out.

5. Serving Suggestions

  • Serve with Turkish coffee or mint tea.
  • Garnish with crushed pistachios for a fresh pop of color.
  • Plate with a drizzle of chocolate for a modern twist.

6. Storage Instructions

  • Room Temperature – Store in an airtight container for up to 1 week.
  • Fridge – Keeps for up to 2 weeks, but pastry may soften.
  • Freezer – Freeze unbaked baklava for up to 3 months, then bake from frozen.

7. Nutrition Information (Per Piece)

NutrientAmount
Calories230
Fat14g
Saturated Fat6g
Carbohydrates25g
Sugar14g
Fiber2g
Protein4g
Sodium70mg

Values are estimates and may vary based on ingredients used.

8. Recipe Card Summary

Course: Dessert
Cuisine: Middle Eastern / Mediterranean
Servings: 24 pieces
Prep Time: 25 minutes
Cook Time: 50 minutes
Resting Time: 4 hours
Total Time: 5 hours 15 minutes

Ingredients

  • 1 lb (450g) phyllo dough, thawed
  • 2 cups unsalted pistachios, finely chopped
  • 1 cup unsalted butter, melted
  • 1 cup sugar
  • 1 cup water
  • ½ cup honey
  • 1 tbsp lemon juice
  • ½ tsp cinnamon or cardamom (optional)

Instructions

  1. Prepare syrup and let cool.
  2. Chop pistachios finely.
  3. Layer 8 sheets of buttered phyllo, add pistachios.
  4. Repeat layers, ending with 8–10 sheets of phyllo.
  5. Cut into diamonds before baking.
  6. Bake at 350°F (175°C) for 40–50 minutes.
  7. Pour cooled syrup over hot baklava, let soak 4 hours.

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