Print

Pistachio Baklava Recipe

Print Recipe

★★★★★

5 from 119 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/pistachio-baklava-recipe/