Pistachio Baklava Recipe

Introduction

Pistachio baklava is a rich, flaky dessert that combines layers of delicate phyllo dough with a sweet pistachio filling. This traditional treat is soaked in fragrant syrup, making it a perfect indulgence for special occasions or whenever you crave a little luxury.

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 the nut mixture)
• 1 cup granulated sugar (for the 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 ghee.
2. Step 2: In a large bowl, stir together the finely chopped pistachios and ½ cup granulated sugar until well combined.
3. Step 3: Unroll the two sleeves of phyllo sheets and trim an inch off the ends so they fit the 9 x 13 pan.
4. Step 4: Lay one sleeve (about 20 phyllo sheets) in the prepared pan. Top with about 10 sheets from the second sleeve. Spread the nut mixture evenly over the phyllo, then cover with the remaining phyllo sheets.
5. Step 5: Pour the melted ghee evenly over the baklava, tilting the pan gently to coat all layers. Cut the baklava into diamond shapes with 4 lengthwise and 9 crosswise diagonal cuts.
6. Step 6: Bake until golden brown throughout the cut lines, about 45–50 minutes, rotating halfway through baking for even cooking.
7. Step 7: While baking, make the simple syrup by combining 1 cup sugar, ¾ cup water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, then simmer until sugar dissolves and syrup thickens but stays clear, about 5–7 minutes. Remove from heat and stir in the orange blossom water. Set aside to cool.
8. Step 8: When the baklava is done, remove it from the oven and immediately pour the cooled syrup evenly over the top. Let it cool at room temperature for at least 2 hours before serving to allow the syrup to soak in.

Tips & Variations

• Use high-quality, fresh pistachios for the best flavor and crunch.
• Keep phyllo sheets covered with a damp towel while working to prevent them from drying out.
• For a more floral note, increase the orange blossom water slightly or substitute with rose water.
• Brush ghee carefully between every few layers to ensure even flakiness and richness.

Storage

Store pistachio baklava covered at room temperature for up to 3 days. It maintains its crispness best without refrigeration. To reheat, warm slices in a low oven for a few minutes to refresh the flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter for ghee?

Yes, you can use melted unsalted butter instead of ghee. Ghee has a higher smoke point and a nuttier flavor, but butter works well if ghee is unavailable.

How do I keep phyllo from drying out while assembling?

Cover the phyllo sheets with a clean, slightly damp kitchen towel as you work to prevent them from drying and breaking.

Pistachio Baklava Recipe

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This Pistachio Baklava recipe features flaky layers of golden phyllo dough filled with a sweet, nutty pistachio mixture and soaked in fragrant orange blossom-scented syrup. Baked to crisp perfection and served with a sticky syrup glaze, this classic Middle Eastern dessert is sure to impress with its rich flavors and delicate texture.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Baklava

• ¾ cup ghee, melted, plus more for brushing
• 1 pound box of phyllo sheets (9″x14″, 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 the pan: Preheat your oven to 350°F. Brush the bottom of a 9 x 13-inch baking pan generously with melted ghee to prevent sticking and add richness to the baklava.
2. Mix the pistachio filling: In a large bowl, combine the finely chopped pistachios and ½ cup granulated sugar. Stir until the mixture is evenly blended to create the nut filling.
3. Prepare the phyllo sheets: Unroll both sleeves of phyllo sheets and trim about an inch from the ends to fit the dimensions of the 9 x 13 pan. Be careful when handling phyllo as it is delicate and can dry out quickly.
4. Layer the phyllo and nuts: Lay one sleeve (about 20 sheets) of phyllo into the prepared pan. Layer 10 more sheets from the second sleeve on top. Evenly spread the pistachio mixture over the phyllo layers. Cover the nuts with the remaining phyllo sheets, creating multiple flaky layers.
5. Apply ghee and cut baklava: Pour the melted ghee evenly over the assembled baklava, tilting the pan slowly to ensure thorough coating. Using a sharp knife, cut the baklava diagonally into diamond shapes by making 4 lengthwise cuts and 9 crosswise cuts.
6. Bake the baklava: Place the pan in the preheated oven and bake for 45 to 50 minutes until the baklava is golden brown and crisp, including along the cut lines. Rotate the pan halfway through baking for even color.
7. Prepare the simple syrup: While the baklava bakes, combine 1 cup sugar, ¾ cup water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer. Stir occasionally until the sugar dissolves and the syrup thickens but remains clear, about 5 to 7 minutes. Remove from heat and stir in the orange blossom water. Let the syrup cool.
8. Syrup the baklava and cool: As soon as the baklava comes out of the oven, pour the cooled simple syrup evenly over it. Allow the baklava to cool at room temperature for at least 2 hours so the syrup can soak in, resulting in a moist, luscious dessert ready to serve.

Notes

• Use room temperature phyllo sheets and keep them covered with a damp towel while working to prevent drying and cracking.
• Melted ghee adds a traditional nutty flavor, but clarified butter can be used as a substitute.
• Cutting the baklava before baking makes it easier to serve later without crumbling.
• Allow the baklava to cool completely so the syrup can set and the layers can meld for the best texture and flavor.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week. Reheat slightly before serving if desired.

Keywords: Baklava, Pistachio Baklava, Middle Eastern Dessert, Phyllo Pastry, Nut Dessert, Sweet Syrup Dessert