Pistachio Baklava Recipe

Introduction

Pistachio baklava is a rich, flaky dessert that combines layers of crisp phyllo dough with a sweet pistachio filling. This classic Middle Eastern treat is soaked in a fragrant syrup, making every bite deeply flavorful and perfectly sweet.

Ingredients

• ¾ cup ghee (melted, plus more for brushing)
• 1 pound box of phyllo (9″x14″ sheets, room temperature)
• 3 cups pistachios (finely chopped)
• ½ cup granulated sugar (for filling)
• 1 cup granulated sugar (for syrup)
• ¾ cup water
• 1 tablespoon lemon juice
• 1 tablespoon orange blossom water

Instructions

1. Step 1: Preheat the oven to 350°F. Brush the bottom of a 9 x 13-inch pan with melted ghee.
2. Step 2: In a large bowl, mix the finely chopped pistachios with ½ cup granulated sugar until well combined.
3. Step 3: Unroll the phyllo sheets and trim about an inch off the ends so they fit neatly into the pan.
4. Step 4: Layer the phyllo in the pan by placing one sleeve (20 sheets) first, followed by about 10 sheets from the second sleeve. Spread the nut mixture evenly on top, then cover with the remaining phyllo sheets.
5. Step 5: Pour the melted ghee evenly over the entire baklava, tilting the pan to spread it thoroughly. Use a sharp knife to cut the baklava into diamond shapes with 4 lengthwise and 9 crosswise diagonal cuts.
6. Step 6: Bake for 45–50 minutes, or until golden brown and crisp, rotating the pan halfway through baking.
7. Step 7: While baking, prepare the simple syrup by combining 1 cup sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a boil, then lower heat and simmer, stirring occasionally until the syrup thickens but remains clear, about 5–7 minutes. Remove from heat and stir in the orange blossom water. Let cool.
8. Step 8: Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the top. Allow to cool at room temperature for at least 2 hours before serving to let the syrup soak in.

Tips & Variations

• Use unsalted pistachios for the best balance of flavor and avoid an overly salty baklava.
• For a different twist, substitute half the pistachios with walnuts or almonds.
• Be patient when layering the phyllo, as keeping the sheets covered with a damp towel prevents them from drying out and tearing.
• If you want a nuttier aroma, lightly toast the pistachios before chopping.

Storage

Store baklava in an airtight container at room temperature for up to 3 days. Avoid refrigeration, which can soften the crisp layers. Leftovers can be gently reheated in a low oven to refresh the crunch before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of ghee?

Yes, melted unsalted butter works well if you don’t have ghee, though ghee adds a richer, nuttier flavor that’s traditional in this recipe.

How do I keep phyllo sheets from drying out?

Keep the phyllo covered with a clean, slightly damp kitchen towel while working to prevent them from drying and becoming brittle.

Pistachio Baklava Recipe

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Indulge in the rich and flaky layers of Pistachio Baklava, a classic Middle Eastern dessert featuring crisp phyllo dough, fragrant pistachios, and a delicate orange blossom-scented syrup. This recipe combines melted ghee to add golden crispness and a sweet, tangy syrup that soaks into every layer, delivering an irresistible treat perfect for any special occasion.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 70 minutes (including cooling time)
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

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Phyllo and Nut Mixture

• ¾ cup ghee, melted (plus more for brushing)
• 1 pound box of phyllo dough (9″ x 14″ sheets, room temperature)
• 3 cups pistachios, finely chopped
• ½ cup granulated sugar

Simple Syrup

• 1 cup granulated sugar
• ¾ cup water
• 1 tablespoon lemon juice
• 1 tablespoon orange blossom water

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously brush the bottom of a 9 x 13-inch baking pan with melted ghee to prevent sticking and add flavor.
2. Mix Nuts and Sugar: In a large bowl, combine the finely chopped pistachios with ½ cup of granulated sugar, stirring until thoroughly mixed to create the nut filling.
3. Prepare Phyllo Sheets: Unroll both sleeves of phyllo dough and trim about one inch from the ends so the sheets fit neatly into your baking pan.
4. Layer Phyllo and Nuts: Place one sleeve containing approximately 20 phyllo sheets into the prepared pan, then add about 10 more sheets from the second sleeve on top. Evenly spread the pistachio mixture over these layers, then cover with the remaining phyllo sheets for a layered effect.
5. Add Ghee and Score: Pour the remaining melted ghee evenly over the entire baklava, tilting the pan as needed to distribute it thoroughly. Using a sharp knife, carefully score the baklava into diamond shapes with 4 lengthwise cuts and 9 diagonal crosswise cuts.
6. Bake the Baklava: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the baklava is golden brown throughout, including along the cut lines. Rotate the pan halfway through baking for even coloring.
7. Make Simple Syrup: While the baklava bakes, prepare the syrup by combining 1 cup sugar, ¾ cup water, and 1 tablespoon lemon juice in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer and cook for 5 to 7 minutes, stirring occasionally until the sugar dissolves and the syrup thickens but remains clear. Remove from heat and stir in the orange blossom water. Allow to cool slightly.
8. Soak Baklava with Syrup: Once baking is complete, immediately remove the baklava from the oven and pour the cooled simple syrup evenly over the hot pastry. Let the baklava cool at room temperature for at least 2 hours to absorb the syrup before serving.

Notes

• Ensure phyllo dough is kept covered with a damp towel while working to prevent it from drying out and tearing.
• Chopping the pistachios finely helps the nuts meld evenly through the baklava layers.
• Cutting the baklava before baking facilitates even cooking and easier serving.
• Allowing the baklava to cool and soak for at least 2 hours is essential for optimal flavor and texture.
• Orange blossom water adds a subtle floral note typical of Middle Eastern desserts but can be omitted if unavailable.

Keywords: Pistachio Baklava, Middle Eastern dessert, phyllo dough, pistachios, baklava recipe, orange blossom syrup, layered pastry