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This Pistachio Baklava is the epitome of pastry perfection; imagine layers upon layers of buttery phyllo dough, generously filled with a fragrant blend of finely chopped pistachios, sugar, and warm spices. Each bite is a delightful crunch of golden perfection, made even more irresistible when drenched in a sweet, aromatic syrup infused with lemon and cinnamon.
My Favorite Pistachio Baklava Recipe
This pistachio baklava is a delightful treat, bringing together crunchy layers and a sweet, nutty filling. Every bite is a burst of flavor. And the best part? Even with its impressive appearance, it’s surprisingly simple to make, guiding you through a few easy steps to culinary perfection.
It’s become a tradition at my house to make baklava at Christmas. It’s such a decadent dessert that it’s worthy of such a holiday.
- Phyllo Handling: Phyllo dough can dry out quickly. Always keep unused sheets covered with a damp kitchen towel to maintain its moisture. This prevents them from becoming brittle and tearing easily.
- Even Buttering: Use a soft-bristled pastry brush to ensure that each sheet of phyllo gets a consistent coat of butter. This helps in achieving that desired golden, flaky texture upon baking.
- Sharp Knife: Before baking, ensure you use a very sharp knife to cut your baklava. Clean cuts prevent the layers from bunching up and ensure that the finished product looks and feels professional.
- Syrup Temperature: Pouring the cooled syrup over the hot baklava ensures it absorbs better and gives the dessert its signature sweetness without becoming too soggy.
- Patience is Key: After drizzling the syrup, let the baklava sit for several hours, ideally overnight. This resting period allows the syrup to be thoroughly absorbed, making each bite perfectly sweet and flavorful.
Other Delicious Desserts To Try
For the Baklava
For the Syrup
- 1 cup water
- 1 cup sugar
- ½ cup honey
- 2 tablespoon lemon juice
- 1 cinnamon stick
- Finely ground pistachios for garnish (optional)
- Lightly grease a cookie sheet and set the oven to 350°F
- Thaw the phyllo dough according to manufacturer’s directions (this may take overnight). When thawed, roll out the dough. Cover with a damp towel to keep it from drying out.
- Pulse the pistachios in a food processor together with sugar, cinnamon and cloves until fine crumbs. In a separate bowl, melt the butter in the microwave.
- Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being brushed with the butter.
- Spoon on a thin layer of the pistachio mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.
- Cut into equal sized squares using a sharp knife.
- Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
- While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
- Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
- Recipe adapted from simplyrecipes.com
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.