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Pistachio Baklava Recipe

Pistachio Baklava

This authentic Pistachio Baklava recipe features crispy, buttery layers of phyllo dough filled with finely chopped pistachios and infused with warm cinnamon. It’s soaked in a luscious honey syrup, creating the perfect balance of crisp, chewy, and nutty flavors. Ideal for special occasions or a delightful homemade treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 16 Pieces
Course: Dessert
Cuisine: greek, Middle Eastern, Turkish
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 package of phyllo dough about 16 oz, thawed
  • 2 cups shelled pistachios finely chopped
  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Method
 

  1. Preheat Oven: Set oven to 350°F (175°C).
  2. Prepare Baking Dish: Brush a 9x13-inch baking dish with melted butter.
  3. Layer Phyllo Dough: Place one sheet of phyllo in the dish and brush with butter. Repeat with half of the sheets, buttering each one.
  4. Make the Filling: Combine chopped pistachios, cinnamon, and salt in a bowl. Spread evenly over the layered phyllo.
  5. Finish Layering: Add the remaining phyllo sheets on top, buttering each layer. Cut into diamond or square shapes.
  6. Bake: Bake for 40-50 minutes until golden brown.
  7. Prepare Syrup: While baking, heat sugar, water, honey, and vanilla in a saucepan. Boil, then simmer for 10 minutes.
  8. Soak Baklava: Pour hot syrup over the baked baklava. Let it soak for at least 4 hours or overnight before serving.

Notes

Toast pistachios before chopping. Store in an airtight container at room temperature for up to a week. Add a hint of orange zest to the syrup for a citrusy twist.