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Pistachio Baklava Recipe

Middle Eastern · Dessert · 75 min total

A rich, sweet pastry made with layers of flaky phyllo dough, filled with finely chopped pistachios and drenched in a fragrant honey-lemon syrup.

Ingredients

• 1 pound phyllo dough, thawed
• 1 1/2 cups unsalted pistachios, finely chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 cup unsalted butter, melted
• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a bowl, mix chopped pistachios, 1/2 cup sugar, cinnamon, and cardamom.
3. Unroll phyllo dough; cover with a damp towel to prevent drying. Layer 8 sheets in the dish, brushing each with melted butter.
4. Sprinkle about 1/3 of the nut mixture over the phyllo. Repeat layers: 4 buttered phyllo sheets, then 1/3 nuts; repeat twice more. Top with remaining 8 buttered phyllo sheets.
5. Using a sharp knife, cut into diamond or square shapes (about 24 pieces). Pour remaining butter over top.
6. Bake 40-45 minutes until golden and crisp.
7. While baklava bakes, make syrup: combine water, 1 cup sugar, honey, lemon juice, and vanilla in a saucepan. Bring to a boil, then simmer 10 minutes. Cool slightly.
8. Immediately after removing baklava from oven, pour warm syrup evenly over the hot pastry. Let cool completely (at least 4 hours) before serving.

Tips

• Store in an airtight container at room temperature for up to 1 week.
• For best texture, allow baklava to sit overnight before serving.
• To prevent phyllo from drying, keep it covered with a damp cloth while working.

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