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Ingredients
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Syrup
Filling
Dough & Assembly
Method
Syrup
- 1
Make syrup
Combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer, uncovered, for 6–8 minutes until slightly thickened. Remove from heat; stir in 1/4 cup honey, 1 tablespoon lemon juice, 1 teaspoon orange blossom water and 1/2 teaspoon vanilla. Let cool to room temperature while preparing baklava (syrup must be cool or warm, never hot, when poured over hot pastry).
Filling
- 2
Prepare pistachio filling
In a bowl, combine 2 cups finely chopped pistachios and 1/2 cup coarsely chopped pistachios. Add 1/4 cup sugar, 1/4 teaspoon ground cinnamon, 1 teaspoon lemon zest and 1/2 teaspoon orange zest. Toss until evenly mixed. The mixture should be slightly sandy but hold together lightly when pressed; pulse briefly in a food processor if needed, keeping some coarse bits for texture.
Dough & Assembly
- 3
Prep oven and pan
Preheat oven to 350°F (175°C). Brush a 9x5-inch loaf pan (or similar small rectangular pan sized to yield 3 pieces) with a little melted butter and 1 tablespoon neutral oil. Optionally sprinkle 1 teaspoon fine cornmeal or semolina over the bottom to prevent sticking and add texture.
- 4
Layer phyllo
Unroll phyllo and keep sheets covered with a lightly damp towel to prevent drying. Place one phyllo sheet in the prepared pan and brush the entire surface lightly with melted butter. Repeat with 4 more sheets (5 layers total), brushing each with butter. Ensure edges extend to corners; trim if necessary to fit cleanly.
- 5
Add filling and top layers
Spread half of the pistachio filling evenly over the layered phyllo in the pan, pressing gently to compact. Place 3 phyllo sheets on top of the filling, brushing each with butter. Spread the remaining pistachio filling evenly, then top with the remaining 4 phyllo sheets, again brushing each sheet with butter.
- 6
Score
Using a sharp knife, score the assembled baklava into 3 equal rectangular pieces (lengthwise cuts) for serving. Cut all the way through to the bottom so syrup will penetrate.
- 7
Bake
Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and crisp. Rotate the pan halfway through baking for even color. Watch closely toward the end to avoid burning.
- 8
Finish and syrup
When baklava is out of the oven, immediately and evenly pour the cooled syrup over the hot pastry, ensuring it soaks into the scored cuts. Start by pouring slowly so syrup penetrates; use all syrup. Sprinkle the 2 tablespoons coarsely chopped pistachios on top while syrup is still tacky.
- 9
Cool and serve
Allow the baklava to cool completely at room temperature (2–4 hours) so syrup sets and flavors meld. Once fully cool, use the pre-scored lines to separate into 3 pieces. Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate to extend shelf life (bring to room temperature before serving).