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.
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
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Baking Dish: Brush a 9x13-inch baking dish with melted butter.
- Layer Phyllo Dough: Place one sheet of phyllo in the dish and brush with butter. Repeat with half of the sheets, buttering each one.
- Make the Filling: Combine chopped pistachios, cinnamon, and salt in a bowl. Spread evenly over the layered phyllo.
- Finish Layering: Add the remaining phyllo sheets on top, buttering each layer. Cut into diamond or square shapes.
- Bake: Bake for 40-50 minutes until golden brown.
- Prepare Syrup: While baking, heat sugar, water, honey, and vanilla in a saucepan. Boil, then simmer for 10 minutes.
- 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.