Pistachio Baklava
A decadent, golden-brown Middle Eastern pastry featuring layers of crisp phyllo dough, finely chopped pistachios, and a fragrant honey-lemon syrup.
Ingredients
- •1 pound (450g) phyllo dough, thawed
- •2 cups (250g) shelled pistachios, finely chopped
- •1 cup (225g) unsalted butter, melted
- •1/2 cup (100g) granulated sugar
- •1 teaspoon ground cinnamon
- •1/2 cup (120ml) honey
- •1/2 cup (100g) granulated sugar (for syrup)
- •1/2 cup (120ml) water
- •1 tablespoon lemon juice
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan with melted butter.
- 2
In a medium bowl, combine the chopped pistachios, 1/2 cup sugar, and cinnamon; set aside.
- 3
Place two sheets of phyllo dough into the pan, brushing the top sheet lightly with melted butter; repeat this process until you have used about one-third of the dough.
- 4
Sprinkle half of the pistachio mixture evenly over the phyllo layers.
- 5
Repeat the layering process with another third of the phyllo sheets, brushing each with butter, then add the remaining pistachio mixture.
- 6
Top with the final third of the phyllo sheets, brushing the very top layer generously with butter.
- 7
Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.
- 8
Bake for 40 to 45 minutes, or until the pastry is golden brown and crisp.
- 9
While the baklava bakes, combine honey, 1/2 cup sugar, water, lemon juice, and vanilla in a small saucepan; simmer for 5 minutes, then let it cool slightly.
- 10
Immediately pour the warm syrup over the hot, freshly baked baklava, ensuring it reaches all the cuts.
- 11
Allow the baklava to cool completely at room temperature for at least 4 hours to let the syrup soak in before serving.
💡 Chef tips
- Keep your phyllo dough covered with a slightly damp kitchen towel while working to prevent it from drying out and cracking.
- For the best texture, use a sharp knife to cut the baklava before baking, as the pastry becomes too brittle to cut cleanly once cooked.
- Baklava can be stored in an airtight container at room temperature for up to one week, though it is best enjoyed within the first three days.
✅ How it should turn out
The finished baklava should be shatteringly crisp on the outside, moist and nutty on the inside, with a sweet, floral aroma from the honey-lemon syrup.