This Pistachio Baklava Recipe combines flaky phyllo, buttery ghee, pistachios, and a citrus-kissed syrup. A perfect dessert for any celebration.
You ever taste something that instantly transports you back to a moment? For me, that’s baklava.
The first time I really fell in love with it, I was visiting family during the holidays. My grandmother—who never believed in shortcuts—had made a giant tray of pistachio baklava from scratch. No recipe cards, no measuring cups, just instinct and decades of experience.
I remember sneaking into the kitchen, hoping to snag a piece before dinner. The layers were so golden and crisp, and when I bit into it—that crunch followed by the syrup-soaked pistachios? Absolute heaven.
Of course, when I finally tried making it myself, I ended up with soggy layers and way too much syrup. It took a few (okay, more than a few) tries, but I finally figured out the balance. And now? It’s my go-to for holidays, potlucks, or just because Tuesday needed something special.
Why You’ll Love This Pistachio Baklava Recipe?
- Golden and Crispy: Every layer of phyllo gets brushed with ghee for that perfect flaky texture.
- Rich and Nutty: Pistachios add a rich, slightly sweet crunch that pairs beautifully with the syrup.
- Sweet but Balanced: The syrup is citrusy, floral, and just sweet enough without being overwhelming.
- Simpler Than You Think: No fancy equipment. Just layers, nuts, and syrup magic.
- Perfect for Sharing: This recipe makes a big batch, ideal for gifting or family gatherings.
Ingredient Notes:
Let’s break down the essentials—simple ingredients, but they all matter:
- Phyllo Dough: Paper-thin sheets that bake into delicate, crispy layers. Let it thaw fully before working with it.
- Pistachios: Use unsalted, finely chopped pistachios for the best results.
- Ghee: Clarified butter gives this dessert a deep, nutty richness. Melted butter works too but won’t be quite as rich.
- Orange Blossom Water: This is a game-changer! It adds a subtle floral note to the syrup without overpowering.
- Granulated Sugar: Used both in the nut mixture and syrup for sweetness.
- Lemon Juice: Just a touch balances the sweetness and keeps the syrup from crystallizing.
How To Make Pistachio Baklava?
This recipe is all about layering and a bit of patience—but so worth it.
Step 1: Prep the Pan
Preheat your oven to 350°F (180°C) and brush a 9×13-inch baking pan with melted ghee.
Step 2: Mix the Pistachios and Sugar
In a bowl, combine chopped pistachios and sugar. Give it a good stir to evenly distribute the sweetness.
Step 3: Trim and Layer the Phyllo
Unroll your phyllo dough and trim the edges if they’re larger than your pan.
Place one sleeve of phyllo sheets (around 20 layers) into the baking dish, brushing each sheet with melted ghee as you go.
Step 4: Add the Pistachio Mixture
Evenly sprinkle the entire pistachio mixture over the layered phyllo. Try to spread it evenly for a perfect nutty bite in every piece.
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Step 5: Top with More Phyllo
Lay the remaining phyllo sheets over the nuts, brushing each layer with ghee just like before.
Step 6: Cut the Baklava
Use a sharp knife to cut the baklava into diamond shapes. Make 4 vertical cuts and 9 diagonal cuts—you want those gorgeous diamonds! Cutting before baking lets the syrup soak in perfectly later.
Step 7: Bake to Golden Perfection
Bake for 45-50 minutes or until the phyllo turns deep golden brown. Rotate the pan halfway through for even browning.
Step 8: Make the Syrup
While the baklava bakes, combine sugar, water, and lemon juice in a saucepan. Bring it to a boil, then reduce to a gentle simmer for 5-7 minutes. Remove from heat and stir in the orange blossom water.
Step 9: Syrup Time!
Once the baklava is golden brown and crisp, remove it from the oven and immediately pour the cooled syrup evenly over the hot layers.
Listen for that sizzle! Let it cool for at least 2 hours so the syrup fully absorbs before serving.
Storage Options:
- Room Temp: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps for up to 7 days, though it might lose some crispiness.
- Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
Variations and Substitutions:
- Nut Blend: Mix pistachios with walnuts or almonds for a fun twist.
- Rose Water: Swap the orange blossom water for rose water if you prefer a floral touch.
- Extra Spice: A dash of cinnamon mixed into the pistachios? Yes, please!
- Vegan: Use melted coconut oil instead of ghee.
What to Serve with Pistachio Baklava?
This dessert already steals the spotlight, but it pairs beautifully with:
- Mint Tea: Refreshing and classic.
- Espresso: Strong coffee balances the sweetness perfectly.
- Vanilla Ice Cream: Warm baklava + melting ice cream? Chef’s kiss.
- Fresh Berries: To cut through the richness.
Frequently Asked Questions:
Can I make baklava ahead of time?
Absolutely! Baklava tastes even better a day after the syrup fully soaks in.
How do I prevent soggy baklava?
Make sure the syrup is cooled before pouring it over the hot baklava. Hot syrup + hot baklava = soggy layers.
Can I use pre-ground nuts?
You could, but chopping them yourself keeps them chunkier for better texture.
So, there you have it—my all-time favorite Pistachio Baklava Recipe. Whether you’re making it for a special occasion or just craving something sweet and crunchy, this dessert never disappoints.
I’d love to hear how it turns out for you! Did you go classic or try a twist? Share your version in the comments—I love hearing your kitchen stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pistachio Baklava Recipe
Ingredients
For the Baklava:
- ¾ cup ghee melted (plus extra for brushing)
- 1 pound phyllo dough sheets 9"x14", thawed
- 3 cups pistachios finely chopped
- ½ cup granulated sugar
For the Syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
Instructions
Prepare the Baking Dish and Oven
- Preheat the oven to 350°F (180°C). Brush the bottom and sides of a 9x13 inch baking dish with melted ghee, ensuring it is well coated to prevent sticking.
Mix the Pistachio Filling
- In a large bowl, combine the finely chopped pistachios and granulated sugar. Stir well to ensure the sugar is evenly distributed throughout the nuts.
Prepare the Phyllo Dough
- Unroll the phyllo dough carefully and trim any excess to ensure it fits neatly into the baking dish. Keep the sheets covered with a damp towel while working to prevent them from drying out.
Layer the Phyllo Sheets
- Place one sleeve of phyllo sheets (approximately 20 sheets) into the baking dish. Brush each sheet generously with melted ghee as you layer them.
Add the Pistachio Mixture
- Evenly distribute the pistachio and sugar mixture over the layered phyllo sheets, ensuring an even spread for consistent flavor in every bite.
Top with Remaining Phyllo Sheets
- Layer the remaining phyllo sheets on top of the pistachio mixture, again brushing each sheet with melted ghee. Ensure all edges are coated with ghee to achieve a golden finish.
Cut the Baklava
- Using a sharp knife, score the baklava into diamond-shaped pieces by making 4 vertical cuts and 9 diagonal cuts. Ensure the knife reaches all layers for even syrup absorption later.
Bake the Baklava
- Place the baklava in the preheated oven and bake for 45-50 minutes, rotating the pan halfway through to ensure even browning. The top should be golden brown and crisp when finished.
Prepare the Syrup
- While the baklava bakes, prepare the syrup. In a medium saucepan, combine sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce to a simmer for 5-7 minutes until slightly thickened but still clear.
- Remove from heat and stir in the orange blossom water. Set aside to cool.
Apply the Syrup
- Once the baklava has finished baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. The syrup will sizzle as it absorbs into the layers.
- Allow the baklava to cool at room temperature for at least 2 hours before serving to ensure the syrup fully soaks in.
Notes
- Use gluten-free phyllo dough, available in specialty stores.
- Ensure the pistachios and other ingredients are certified gluten-free.
- Substitute cornstarch or a gluten-free flour blend if you wish to dust the phyllo sheets lightly.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
