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Pistachio baklava slices with glossy golden pastry layers served beside pistachio-topped ice cream.

Pistachio Baklava

Crisp layers of golden pastry filled with pistachios and finished with sweet syrup. A rich, elegant dessert perfect for holidays, gatherings, and special occasions.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting 4 hours
Total Time 5 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Baklava
  • - 1 package 16 oz phyllo dough, thawed
  • - 2 cups shelled pistachios finely chopped
  • - 1 cup unsalted butter melted
  • - 2 tablespoons granulated sugar
  • - 1/2 teaspoon ground cinnamon optional
  • Syrup
  • - 1 cup granulated sugar
  • - 3/4 cup water
  • - 1/2 cup honey
  • - 1 tablespoon fresh lemon juice
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon orange blossom water or rose water optional
  • Garnish
  • - 1/4 cup finely chopped pistachios

Equipment

  • 1 9x13-inch baking dish
  • 1 pastry brush
  • 1 sharp knife
  • 1 food processor or nut chopper
  • 1 small saucepan
  • 1 Mixing bowl
  • 1 Measuring cup
  • 1 set of measuring spoons
  • 1 clean kitchen towel or damp cloth
  • 1 serving platter

Method
 

  1. Prepare the Nut Filling
  2. Finely chop the pistachios, then combine them with the sugar and cinnamon if using. Set aside.
  3. Prepare the Baking Dish
  4. Preheat the oven to 350°F (175°C). Brush the bottom and sides of a 9x13-inch baking dish with melted butter.
  5. Layer the Phyllo
  6. Place a sheet of phyllo dough in the baking dish and brush lightly with melted butter. Continue layering and buttering the sheets, keeping the unused phyllo covered with a slightly damp towel so it does not dry out.
  7. Add the Pistachio Filling
  8. After several layers of phyllo, sprinkle a portion of the pistachio mixture evenly over the surface.
  9. Continue Layering
  10. Repeat the layers of buttered phyllo and pistachio filling until all the filling is used, finishing with several layers of buttered phyllo on top.
  11. Cut Before Baking
  12. Using a sharp knife, carefully cut the baklava into diamonds, triangles, or squares before placing it in the oven.
  13. Bake
  14. Bake for about 40 to 45 minutes, or until the top is crisp and deeply golden.
  15. Make the Syrup
  16. While the baklava bakes, combine the sugar, water, honey, and lemon juice in a saucepan. Simmer gently for several minutes, then remove from the heat and stir in the vanilla and orange blossom or rose water if using.
  17. Add the Syrup
  18. Slowly pour the warm syrup over the freshly baked baklava, making sure it reaches the cuts between the pieces.
  19. Rest
  20. Let the baklava rest at room temperature for at least 4 hours so the syrup can absorb and the layers can set.
  21. Garnish and Serve
  22. Sprinkle with finely chopped pistachios before serving.

Notes

Keep the unused phyllo covered while assembling so it does not dry out. Let the baklava rest long enough for the syrup to soak into the layers properly. For the best texture, store it covered at room temperature in a cool, dry place and avoid refrigerating unless your specific version contains perishable ingredients.