Pistachio Baklava Recipe

Inspired by Doya

Time1h 30m

Serves12

Make Pistachio Baklava Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat the Oven
Preheat your oven to 350°F (175°C).
2
Prepare the Phyllo Dough
Thaw the phyllo dough according to package instructions. Once thawed, keep it covered with a damp cloth to prevent it from drying out.
3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.

4
Prepare the Filling
In a food processor, combine the pistachios, sugar, and ground cinnamon. Pulse until the mixture is coarsely ground but not a paste.
5
Layer the Phyllo Dough
Brush the bottom of a 9x13 inch baking dish with melted butter. Lay down 5 sheets of phyllo dough, brushing each layer with melted butter before adding the next.
6
Add the Filling
Sprinkle a portion of the pistachio filling evenly over the phyllo layers. Repeat the layering process – adding 5 more sheets of phyllo, brushing with butter and then adding more filling until all the filling is used, finishing with 5 layers of phyllo on top.

7
Cut the Baklava
Using a sharp knife, cut the baklava into diamond or square shapes before baking.
8
Bake
Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crisp.

9
Prepare the Syrup
In a saucepan, combine the water, sugar, honey, and vanilla extract. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally. Remove from heat and let it cool.
10
Pour the Syrup
Once the baklava is out of the oven, immediately pour the cooled syrup over it, ensuring all pieces are covered. Let it sit for a few hours to absorb the syrup.

11
Serve
Once the baklava has cooled and absorbed the syrup, cut any remaining sections if needed and serve at room temperature.