Pistachio Baklava Recipe
Make Pistachio Baklava Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Nut Filling
Baklava Assembly
Syrup
Method
Nut Filling
- 1
Prepare Pistachio Filling
Place the shelled pistachios in a food processor and pulse until coarsely ground. Avoid over-processing into a paste. Transfer to a bowl and mix with sugar and ground cinnamon. Set aside.
Baklava Assembly
- 2
Prepare Phyllo Dough
Carefully unroll the phyllo dough and cover with a slightly damp towel to prevent drying out during assembly.
- 3
- 4
Layer the Phyllo and Filling
Place one sheet of phyllo in the dish and brush with melted butter. Repeat this process for 8 sheets. Spread 1/3 of the pistachio mixture evenly over the phyllo. Add 6 more sheets of phyllo, brushing each with butter, then another 1/3 of the nuts. Repeat with another 6 sheets and remaining nuts. Finish with 8 more phyllo layers, each brushed with butter.
- 5
Cut the Baklava
Using a sharp knife, cut the layered pastry into diamond or square shapes all the way through to the bottom of the pan.
- 6
Bake
Bake in the preheated oven for 45–50 minutes, or until the baklava is golden brown and crisp.
Syrup
- 7
- 8
Add Syrup to Baklava
As soon as the baklava is out of the oven, pour the cooled syrup evenly over the hot pastry. Allow the baklava to sit for at least 4 hours, or overnight, to absorb the syrup fully.
