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5 from 4 votes

Pistachio Baklava

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By: Joanna Cismaru 2 Comments

This post may contain affiliate links. Please read my disclosure policy.

Welcome to day 12 of 12 days of Christmas!

Pistachio Baklava

My Favorite Pistachio Baklava Recipe

I think I’ve saved the best for last. I know it’s not a cookie recipe, but it’s one of my favorites, pistachio baklava.

I love all baklava, but pistachio is my favorite. There’s just something about pistachios, they are my favorite nuts. Maybe it’s the saltiness that I like so much but I could snack on them all the time. You can find them at Costco a lot cheaper than in most other stores. Trust me I know, we were looking for them everywhere.

Baklava is a rich sweet pastry made with sheets of phyllo dough filled with a mixture of nuts and sweetened with honey or syrup. I’m not sure if it originated in Turkey but I know you can find it at middle Eastern restaurants and Greek restaurants. There are many variations of it, and to tell you the truth I haven’t found a baklava that I haven’t liked.

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.

Pistachio Baklava on a plate

Other Delicious Desserts To Try

  • Chocolate Baklava
  • Baklava Recipe
  • Rum Baba
  • Pie Crust Recipe
  • Apple Galette

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of pistachio baklava on a baking sheet
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5 from 4 votes

Pistachio Baklava

Prep 30 minutes
Cook 30 minutes
Total 1 hour
Rate Recipe
Pistachio Baklava pastry recipe, layers of phyllo dough filled with honey and loads of pistachios.
25

Ingredients

For the Baklava

  • 1 pound pistachios (chopped)
  • 1 pound phyllo dough
  • 1 cup butter (melted)
  • ⅓ cup sugar
  • 1 teaspoon cinnamon (ground)
  • ⅓ teaspoon cloves (ground)

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Notes

  1. Recipe adapted from simplyrecipes.com

Nutrition Information

Serving: 1servingCalories: 284kcal (14%)Carbohydrates: 31g (10%)Protein: 5g (10%)Fat: 17g (26%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 20mg (7%)Sodium: 90mg (4%)Potassium: 208mg (6%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 303IU (6%)Vitamin C: 2mg (2%)Calcium: 26mg (3%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of pistachio baklava on a baking sheet

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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2 Comments
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Carm
Carm
Posted: 8 days ago

Hi Joanna we love Baklava and I’m just wondering what size pan would this recipe fit in if I use up all the pastry? Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carm
Posted: 8 days ago

It’s a regular baking sheet 12×17 inches.

0
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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Get our FREE recipe eBook + weekly newsletter!

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