Pistachio Baklava Recipe
This Pistachio Baklava Recipe combines layers of golden phyllo pastry, rich ghee, and finely chopped pistachios, all drizzled with a citrus-infused syrup. It's a classic Middle Eastern dessert, perfect for holidays or special occasions.
12 Servings
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
To make this gluten-free:
- 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.