Pistachio Baklava Recipe

Toast the pistachios in a 350°F (175°C) oven for 6–8 minutes until fragrant. Allow to cool completely.

Pulse the cooled pistachios in a food processor in 2–3 short bursts until coarsely ground. You want small pieces, not a paste—stop before it becomes nut butter.

Transfer ground pistachios to a bowl and stir in the 1 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Mix thoroughly and set aside.

Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch (23x33 cm) baking pan or line with parchment leaving an overhang.

Unwrap the phyllo and keep the sheets covered with a slightly damp towel to prevent drying out. Gently stir the melted butter (and optional oil) to combine.

Layering base

Brush the bottom of the prepared pan with melted butter. Place one sheet of phyllo into the pan, letting the edges hang over if needed; brush the sheet with butter. Repeat layering 6 phyllo sheets, brushing each with butter before adding the next.

Add filling

Evenly spread half of the pistachio filling across the phyllo base in an even layer.

Middle layers

Continue layering phyllo: place 3–4 sheets, brushing each with butter. Spread the remaining pistachio filling over those layers. Top with the remaining phyllo sheets (about 6), brushing each sheet with butter. Reserve about 2–3 tablespoons of butter for brushing the top before baking.

Trim and score

Using a sharp knife, trim any uneven phyllo overhang so the edges are neat. Score the assembled baklava into diamond or square pieces all the way to the bottom (cut through phyllo layers) to allow syrup penetration during soaking.

Brush the top with the reserved melted butter. Sprinkle the surface lightly with the 1/4 cup finely chopped pistachios for garnish (reserve some for after baking if preferred).

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

While the baklava bakes, make the syrup. In a medium saucepan combine 1 cup water, 1 cup granulated sugar, 1/2 cup honey, 1 tablespoon fresh lemon juice, the cinnamon stick and whole cloves.

Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat and stir in the orange zest if using. Let the syrup cool for 10–15 minutes (it should be warm but not hot when poured over hot baklava).

As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot baklava, making sure to get syrup into the scored cuts. Pour slowly so syrup soaks in rather than pooling.

Allow the baklava to cool completely at room temperature for at least 4 hours, preferably overnight, so the syrup is fully absorbed and layers set.

Once set, re-cut along the scored lines if needed. Garnish with additional chopped pistachios before serving. Store covered at room temperature for up to 3 days or refrigerate up to 7 days (bring to room temperature before serving).