Pistachio baklava is a classic Mediterranean and Middle Eastern dessert made with layers of buttery, flaky phyllo dough and filled with a rich mixture of chopped pistachios, all soaked in a fragrant honey syrup.
This sweet, crunchy treat is perfect for special occasions or when you want to impress guests with an elegant dessert.
The combination of crispy layers and sweet, nutty flavors makes this baklava simply irresistible.
Let’s make this delicious pistachio baklava!
- Prep Time: 50 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour, 40 minutes
- Yield: 24–30 pieces 1x
Ingredients
For the baklava:
- 1 package (16 oz) phyllo dough, thawed
- 2 cups pistachios, shelled and finely chopped
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
For the honey syrup:
- 1 cup granulated sugar
- 1 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cinnamon stick (optional)
Instructions
- Preheat the oven and prepare the baking dish (5 minutes):
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with melted butter.
- Prepare the pistachio filling (5 minutes):
- In a bowl, mix the finely chopped pistachios with 1 teaspoon of ground cinnamon, if using. Set aside.
- Layer the phyllo dough and filling (20 minutes):
- Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
- Place one sheet of phyllo dough in the prepared baking dish and brush it with melted butter. Repeat this process, layering and buttering each sheet, until you have layered about 8-10 sheets.
- Sprinkle a layer of the chopped pistachios evenly over the top.
- Continue layering the remaining phyllo dough, adding 8-10 more sheets, brushing each layer with butter. Add another layer of pistachios.
- Repeat the process until all the pistachios and phyllo dough are used, finishing with a top layer of 8-10 buttered sheets of phyllo.
- Cut the baklava (5 minutes):
- Using a sharp knife, cut the baklava into diamond or square shapes before baking. Be sure to cut all the way through the layers.
- Bake the baklava (45-50 minutes):
- Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
- Make the honey syrup (10 minutes):
- While the baklava is baking, prepare the honey syrup. In a medium saucepan, combine the sugar, honey, water, lemon juice, vanilla extract, and cinnamon stick.
- Bring to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes. Remove from heat and discard the cinnamon stick.
- Pour the syrup over the baklava (5 minutes):
- Once the baklava is done baking, immediately pour the warm honey syrup evenly over the top, making sure to cover every piece.
- Let the baklava cool completely, allowing the syrup to soak into the layers.
- Serve:
- Once cooled, remove the pieces from the dish and serve. Enjoy your pistachio baklava with a cup of tea or coffee!
Notes
For the best flavor, let the baklava sit for several hours or overnight so the syrup can fully absorb into the layers.
You can also customize the recipe by mixing different nuts like walnuts or almonds with the pistachios.
Stored in an airtight container, baklava can stay fresh at room temperature for up to a week.
This Pistachio baklava is a wonderful, sweet treat that’s perfect for sharing with family and friends!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 piece based on 30 pieces
- Calories: 220
- Sugar: 18g
- Sodium: 20mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
