Pistachio Baklava Recipe

Prepare the Phyllo

Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan over low heat. Unroll the phyllo pastry sheets and cover them with a damp towel to prevent drying out.

Layer the Baklava

Brush a 9x13 inch baking dish with melted butter. Place one sheet of phyllo pastry in the dish and brush it with melted butter. Repeat this process, layering 8 sheets of phyllo, brushing each with butter. In a bowl, mix the chopped pistachios, sugar, and cinnamon. Sprinkle one-third of the pistachio mixture over the phyllo. Layer 4 more sheets of phyllo, brushing with butter in between. Repeat the pistachio layering two more times, finishing with 8 layers of phyllo on top, each brushed with butter.

Cut and Bake

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about 45-50 minutes until golden brown and crisp.

Make the Syrup

While the baklava is baking, combine water and honey in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and let cool slightly.

Finish the Baklava

Once the baklava is done baking, remove it from the oven and immediately pour the honey syrup over the hot baklava. Allow it to soak for at least 4 hours, preferably overnight, before serving.