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Pistachio Baklava Recipe

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This Pistachio Baklava Recipe features layers of flaky phyllo dough filled with a sweet pistachio mixture, baked to golden perfection and soaked in a fragrant orange blossom syrup. A classic Middle Eastern dessert that combines buttery richness and nutty crunch with a delicate floral sweetness.

Ingredients

Baklava

  • ¾ cup ghee (melted, plus more for brushing)
  • 1 pound box of phyllo dough (9"x14" sheets, room temperature)
  • 3 cups pistachios (finely chopped)
  • ½ cup granulated sugar

Simple Syrup

  • 1 cup granulated sugar
  • ¾ cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange blossom water

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Brush the bottom of a 9 x 13 inch baking pan thoroughly with melted ghee to prevent sticking and help crisp the bottom layers of phyllo.
  2. Make nut filling: In a large bowl, combine the finely chopped pistachios and ½ cup granulated sugar, mixing well to evenly distribute the sugar among the nuts.
  3. Prepare phyllo sheets: Unroll both sleeves of phyllo dough sheets and trim about an inch from the ends so they properly fit inside your 9 x 13 pan without overhang or folding.
  4. Layer phyllo and nuts: Place one sleeve of 20 phyllo sheets into the prepared pan, then add about 10 more phyllo sheets from the second sleeve on top. Spread the pistachio-sugar mixture evenly across this layer of phyllo, then cover with the remaining phyllo sheets to complete the layering.
  5. Add ghee and score baklava: Pour the melted ghee evenly over the entire assembled baklava, tilting the pan gently to ensure full coverage. Using a sharp knife, cut the baklava into diamond shapes by making 4 longitudinal cuts and 9 diagonal crosscuts.
  6. Bake: Place the baklava in the preheated oven and bake for approximately 45–50 minutes, or until the top is golden brown and crisp, rotating the pan halfway through baking to ensure even color.
  7. Make syrup: While baking, prepare the simple syrup by combining 1 cup sugar, ¾ cup water, and 1 tablespoon lemon juice in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer, stirring occasionally until sugar fully dissolves and the syrup thickens but remains clear (about 5–7 minutes). Remove from heat and stir in 1 tablespoon orange blossom water. Allow to cool.
  8. Combine syrup and baklava: When the baklava finishes baking, immediately remove it from the oven and pour the cooled simple syrup evenly over the hot baklava. This allows the syrup to soak in perfectly, creating a moist, sweet treat.
  9. Cool and serve: Allow the baklava to cool completely at room temperature for at least 2 hours to fully absorb the syrup before serving. This resting time enhances the flavors and texture.

Notes

  • Trimming the phyllo dough sheets ensures they fit neatly into the pan, preventing uneven edges or folds.
  • Using ghee instead of butter adds a rich, nutty depth to the baklava and helps crisp the layers better.
  • Cutting the baklava before baking prevents the delicate phyllo from cracking or breaking afterward.
  • The syrup should be poured hot over the hot baklava to maximize absorption for the best texture.
  • Orange blossom water provides a unique floral aroma typical to Middle Eastern desserts, but can be substituted with rose water if unavailable.
  • Store leftover baklava in an airtight container at room temperature for up to 3 days.

Find it online: https://simpleplatter.com/pistachio-baklava-recipe/