Pistachio Baklava

5 from 1 vote

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: Middle Eastern, Turkish

Diet:

Servings: Diamonds

Calories: 129kcal

Author: 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

Instructions

Step One: 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

The syrup must be fully cooled before pouring over the hot baklava—this hot/cold contrast creates the signature crisp texture.
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.

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.

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

Using your knife, cut down the middle of the longest part of the tray. Then cut each half into a second half. You should have made three cuts with four sections. Each sections should be spaced about 1.5 to 2 inches apart.
Tip: Wipe your knife clean between cuts to avoid dragging layers.
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.

Step Six: Bake and Add 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.

Notes

Storing Instructions

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!

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.

Nutrition