Baklava Recipe

Prepare pistachio filling

Preheat oven to 350°F (175°C). On a baking sheet, spread the shelled pistachios and toast in the oven for 6–8 minutes until fragrant but not browned. Let cool. Using a food processor, pulse the cooled pistachios to a coarse meal (do not grind to a paste): you want small crumbly pieces. Transfer to a bowl and stir in 1/4 cup granulated sugar, 1/4 tsp ground cinnamon, lemon zest, and 1/2 tsp vanilla extract. Mix until evenly combined.

Prepare phyllo and butter

Melt 4 tablespoons unsalted butter in a small saucepan or microwave and keep warm. Lay out a clean kitchen towel, then lay one sheet of phyllo on a clean flat surface and cover remaining sheets with the towel to prevent drying.

Assemble two-piece rolls

Working with one phyllo sheet at a time, brush the entire sheet lightly with melted butter. Place a second sheet on top and brush it with butter as well. Starting at one short end of the stacked phyllo, spoon an even line of pistachio filling (about 1/4 to 1/3 cup) along the edge about 1 inch from the border. Fold the edges of the phyllo over the filling to enclose, then roll tightly into a log to form a neat roll. Repeat to make two individual rolls (use remaining filling and phyllo). Place the two rolls seam-side down on a parchment-lined small baking sheet or in a small baking dish with space between them. Brush the tops and sides generously with remaining melted butter.

Cut and score (optional)

If desired, use a sharp knife to lightly score the top of each roll into diagonal slices to make it easier to serve after baking. This is optional for two-piece servings.

Bake

Bake in the preheated 350°F (175°C) oven for 20–25 minutes, or until phyllo is golden brown and crisp. Keep an eye to avoid burning; rotate pan once at halfway point for even browning. Remove from oven and let sit 5 minutes before adding syrup.

Make syrup

While rolls bake, combine 1/2 cup water, 1/2 cup granulated sugar (for syrup), and 2 tablespoons honey in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5–7 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/2 teaspoon orange blossom water (if using). Let cool for a few minutes — syrup should be warm but not hot when poured over baked phyllo.

Soak with syrup

When phyllo rolls have been removed from the oven and rested 5 minutes, spoon the warm syrup evenly over both rolls so it penetrates between layers. Allow baklava to soak and cool to room temperature for at least 30 minutes; syrup will be absorbed and phyllo will crisp slightly.

Once cooled and syrup-set, sprinkle the 2 tablespoons of finely chopped pistachios over the top for garnish. Slice each roll into 2–3 bite-sized pieces if desired (for two pieces you can serve each whole roll or cut each into two). Serve at room temperature. Store leftover baklava in an airtight container at room temperature for up to 3 days (syrup may continue to soften phyllo over time).