Pistachio baklava has a lighter flavor then most baklavas. Every bite has a crunch, followed by the gentle flavor of pistachios and the finish of a light lemon simple syrup. Once you have the Turkish style of baklava, I am convinced it will become your favorite!

Pistachio baklava in a tray with a red rose on top.

If you are intimidated to make this recipe, I get it. I was too! Homemade baklava is very easy. In this recipe, I will walk you through with detailed step-by-step instructions. Take away any fear you might have! Although don’t judge me, after years of making baklava, I still cannot cut perfect triangles. But I can make perfect baklava!

You can enjoy baklava year-round. In the Middle East, it is a popular celebration dessert served at holidays and weddings. I love it as part of a Mediterranean mezze get togethers, where I also serve Turkish grape leaves and Turkish shepherd salad. (Yes, I LOVE Turkish food!)

Pistachio Baklava

At a Glance

EASE: Easy, just takes patience
CUISINE: Middle Eastern, Mediterranean, Turkish
COURSE: Dessert
TIME: 1 hour and 15 minutes
DIET: Traditional recipe uses clarified butter. My blog has vegan, dairy-free and gluten-free instructions included

What Makes Turkish Baklava Unique

Pistachio Baklava is very light in flavor and texture (not syrupy!)
Detailed step-by-step instructions
I have included the traditional way of making baklava + a time saving hack.
Instructions for vegan and gluten-free, making this accessible for most diet styles.

Difference Between Greek and Turkish Baklava

I find it’s always a challenge to define Middle Eastern foods by country. Traditional recipes can vary by region, but not by geographical lines. The recipes move with families to other countries, often combining the best of both. That is important to remember because you can find “Greek baklava” in Turkey and vice versa.

Typically, Turkish baklava filling has sugar syrup, pistachios, and lemon juice. The result is a lighter and less sweet dessert. In Greece, the filling has walnuts, honey, and cinnamon, resulting in a heavier syrup.

Pistachio Baklava Ingredient Notes

Ingredients used in making pistachio baklava.

Butter/Ghee

Baklava gets its crispy layers from butter. Many people love clarified butter, or ghee. Its high milk solids help keep phyllo dough from burning. I prefer butter (actually plant-based butter); it’s fast and easy to use. You can buy ghee at most large grocery stores. Look for it in the international refrigerated section. At my Kroger, it’s stocked near the refrigerated Asian items on an end cap. I recommend using unsalted butter.

Phyllo Dough

I stick with the straightforward phyllo pastry dough I buy at my local grocery store. Look for it in frozen section near the pastry dough and shells. At my local Kroger, it is always on the very top shelf.

Pistachios

In Turkey, they make baklava with raw Antep pistachios. Finding them can be tricky and most often a special order. For pistachios found in stores, look for unsalted or lightly salted. If you do not have enough pistachios, that is ok! Baklava can be made with a variety of different nuts, including walnuts or almonds mixed with pistachios.

Pouring syrup onto baked pistachio baklava.

Step-by-Step Instructions (or How to Make It)

Step One: Before you start thaw the phyllo dough.

Phyllo dough must be completely thawed before you begin, or it will crack and tear.
Transfer the 16-ounce package of frozen phyllo dough (in its packaging) to the refrigerator at least 12 hours in advance.
About 1 hour before assembling, set it on the counter to come to room temperature. Do not unwrap the dough until you’re ready to use it—it dries out very quickly.

Step Two: Prepare the Syrup

In a small saucepan, combine 1 cup granulated sugar and ½ cup water. Bring to a boil, then reduce to a gentle simmer for 10–12 minutes. The syrup should be slightly thickened and light in color.
Stir in 1 tablespoon lemon juice, and simmer for 2 more minutes.
Cool to room temperature, then refrigerate until ready to use.

Adding lemon juice to simple syrup for pistachio baklava.

Step Three: Prepare the Pistachios

Place 2 cups of shelled pistachios in a food processor. Pulse until the nuts are finely ground but not dust—you’re aiming for a coarse meal, not pistachio butter. Stop and scrape down the sides as needed to ensure even texture.Set aside 1 cup for the middle layer and 1 cup for the top layer of the baklava.

Pistachios in a food processor after being gound.

Step Four: Assemble the Baklava

Preheat oven to 350°F (170°C). Brush the bottom of a 9×13-inch baking dish with some of the melted butter. Unwrap the thawed phyllo dough and keep it covered with a damp towel at all times to prevent drying out.
First Layer: Lay down 1 sheet of phyllo, brush with butter. Repeat, layering and buttering, until you have 20 sheets. Evenly sprinkle 1 cup of the ground pistachios over the phyllo.
Second Layer: Add 10 more phyllo sheets, brushing each with butter. Sprinkle the remaining 1 cup of pistachios evenly over the top.
Top Layer: Finish with a final 10 buttered sheets of phyllo. Gently press down on the assembled layers to remove air pockets.

Step Five: Cut into Diamonds

Make vertical cuts (lengthwise)
Using your knife, cut straight down the length of the baklava pan to create even vertical strips, spaced about 1.5 to 2 inches apart.
Tip: Wipe your knife clean between cuts to avoid dragging layers.
Make diagonal cuts (angled). Rotate your pan 90 degrees.
Starting at one corner, begin cutting diagonally across the pan to intersect the vertical lines and form diamonds.
Continue cutting diagonally across the entire pan, maintaining the same spacing (about 1.5 to 2 inches apart).
You should now see a diamond (rhombus) pattern forming.

Baklava cut into diamonds before going into the oven.

Step Six: Bake and Syrup

Bake for 45–50 minutes, until the top is golden brown and crisp.
Immediately after removing from the oven, slowly pour the cold syrup over the hot baklava. Focus on the cut lines to help the syrup seep through the layers. Do not pour it all in one spot—aim for even distribution without soaking the top.
Let the baklava sit uncovered for at least 4 hours, preferably overnight, to allow the syrup to fully absorb and set.

Time Saving Hack

If you’re short on time (or patience), try this five-minute hack from Maureen Abood. Follow the same layering steps as above, but skip the butter for now. Layer the phyllo, sprinkle pistachios, and repeat. Once you assemble the baklava, cut it into diamonds. Melt the butter and pour it across the top. Tilt the pan from side to side in a gentle motion to help the butter soak through all the layers. Let it rest for five minutes, then bake as usual. It won’t be quite as crispy, but it’s close!

Diet Modifications

Vegan – I make this recipe vegan by swapping traditional butter for plant-based butter. It’s an easy swap! If you’re not vegan but want to bring baklava to a gathering, I recommend using plant-based butter. This way, everyone, including those who are vegan or dairy-free, can enjoy it too.
Gluten-Free – There are gluten-free phyllo doughs on the market. You can find them at Whole Foods and sometimes Sprouts.
Vegan and Gluten-Free – This combines the best of both. Use plant-based butter and gluten-free phyllo dough. You’ll have a vegan, gluten-free version of pistachio baklava!

More Turkish Recipes

Frequently Asked Questions

It comes down to the hot and cold contract. The baklava must be hot and the syrup cold, or the baklava cold and the syrup hot. The combination creates the crackle, but without it, the syrup sinks and your baklava is soggy. When storing, you must also loosely cover it. Covering it tightly traps moisture.

Yes, absolutely. Ideally, I go for raw, unsalted pistachios and toast them. If all you can find are roasted and lightly salted pistachios, go for it. In fact, that is what I use because my local Kroger does not carry raw and/or unsalted pistachios.

Yes — and honestly, it’s better that way. The flavors deepen, and the texture settles in perfectly. If you can wait, let it sit overnight on the counter lightly covered. If it is tightly covered, then it will create moisture and lose its crispy texture.

Store at room temperature, lightly covered, for up to five days. No need to refrigerate.

To freeze before you have baked it, assemble and cut it, then wrap it tightly and freeze. Bake straight from frozen (don’t thaw), and add 5–10 minutes to the bake time. Make sure you pour cold syrup over the hot, baked baklava — not before freezing.

To freeze after you have baked it, Let it cool completely, then wrap and freeze. Thaw at room temperature, uncovered. No need to reheat — it holds up beautifully!

If you tried this pistachio baklava recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.

Pistachio Baklava

5 from 1 vote

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Course: Dessert

Cuisine: Middle Eastern, Turkish

Diet:

Servings: Diamonds

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Ruth Grindeland

Equipment

▢
1 sharp chef knife
▢
1 9×13-inch baking dish

Ingredients

▢ 1 package phyllo dough 16 oz, thawed
▢ 1 cup unsalted butter 2 sticks, melted
▢ 2 cups shelled and unsalted, or lightly salted, pistachios.
▢ 1 cup granulated sugar
▢ ½ cup water
▢ 1 tablespoon fresh lemon juice