Pistachio Baklava Recipe

Make syrup

Combine 1 cup sugar and 3/4 cup water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Let simmer, uncovered, for 8–10 minutes until slightly thickened.

Remove from heat and stir in 1/4 cup honey and 1 tablespoon lemon juice. Let cool for 10 minutes, then add 1 teaspoon orange blossom water (or rose water). Set aside to cool completely. Syrup should be room temperature when poured over hot baklava.

Prepare pistachio filling

Place 3 cups shelled unsalted pistachios in a food processor and pulse to a coarse, even chop (do not over-process to a paste). Transfer to a bowl and stir in 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt until evenly combined.

Prepare phyllo and pan

Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch (or 10x15 cm) baking pan. Unroll phyllo and cover with a lightly damp towel to prevent drying.

Combine 1 cup melted butter with 1 teaspoon neutral oil (optional) to make brushing easier. Using a pastry brush, brush the bottom of the pan with butter.

Place one sheet of phyllo in the pan and brush the top with butter. Repeat layering and brushing with 7 more sheets (total 8 sheets for bottom layer), being careful to smooth out wrinkles gently as you go.

Add filling and top layers

Evenly sprinkle half of the pistachio filling over the layered phyllo, pressing it down lightly with the back of a spoon. Layer another sheet of phyllo on top, brush with butter, then repeat until you have 7–8 sheets in the middle/filler breaks and the remaining half of the nut mixture placed and covered with the remaining 8 phyllo sheets (each sheet brushed with butter). The final top sheet should be brushed generously with butter.

Using a sharp knife, score the assembled baklava into diamonds or squares all the way through to the bottom of the pan. This will make cutting and serving easier after baking.

Bake in the preheated oven for 40–50 minutes, or until the phyllo is crisp and deep golden brown. Rotate pan halfway through baking for even browning.

Add syrup and cool

Remove baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava, making sure to reach the cuts so syrup soaks through the layers. You may spoon the syrup into the scored lines. Let the baklava cool at room temperature for at least 4 hours (preferably overnight) so the syrup is absorbed and layers set.

Once fully cooled and syrup absorbed, garnish the top with 1/4 cup finely chopped pistachios, pressing lightly so they adhere to the surface.

Cut completely along the scored lines and serve at room temperature. Store covered at room temperature for up to 4 days or refrigerate for up to 1 week (bring to room temperature before serving).