Print

Pistachio Baklava Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

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.

Ingredients

Scale

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

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