Pistachio Honey Baklava (Print Version)

Layers of crisp phyllo with chopped pistachios and fragrant honey syrup create a sweet, nutty delight.

# Components:

→ Pastry

01 - 16 oz phyllo dough, thawed
02 - 1 cup unsalted butter, melted

→ Nut Filling

03 - 2 cups shelled pistachios, finely chopped
04 - 1/2 cup granulated sugar
05 - 1 tsp ground cinnamon

→ Honey Syrup

06 - 1 cup honey
07 - 3/4 cup water
08 - 1/2 cup granulated sugar
09 - 1 tbsp fresh lemon juice
10 - 1 tsp orange blossom water, optional

# Directions:

01 - Preheat oven to 350°F. Brush a 9x13-inch baking dish with melted butter.
02 - In a bowl, combine finely chopped pistachios, 1/2 cup sugar, and cinnamon. Set aside.
03 - Layer 8 sheets of phyllo in the baking dish, brushing each with melted butter.
04 - Sprinkle 1/3 of the pistachio mixture evenly over the phyllo base.
05 - Layer 4 more phyllo sheets, brushing each with butter. Add another 1/3 of the nut mixture.
06 - Repeat with 4 more phyllo sheets and remaining nuts. Finish with 8 final phyllo sheets, each brushed with butter.
07 - Using a sharp knife, cut the assembled baklava into diamonds or squares.
08 - Bake for 35 to 40 minutes until golden and crisp.
09 - While baklava bakes, combine honey, water, 1/2 cup sugar, and lemon juice in a saucepan. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes. Stir in orange blossom water if desired.
10 - Remove baklava from oven and immediately pour hot syrup evenly over the pastry. Allow to cool completely before serving.

# Expert Advice:

01 -
  • The contrast between crispy, buttery layers and that silky honey syrup is basically edible magic.
  • Once you nail the technique, you can make two dozen pieces from one baking dish, which means your kitchen will smell incredible for days.
  • It tastes somehow fancier than it is, so nobody needs to know you spent less than an hour on it.
02 -
  • Hot syrup poured over hot pastry is non-negotiable—it's the difference between baklava that soaks through and baklava that stays crisp on top while absorbing sweetness underneath.
  • Phyllo dough is stubborn when it dries out, so keep your unused sheets covered with a damp kitchen towel while you work, and don't let it sit exposed or it'll shatter in your hands.
03 -
  • Make your honey syrup while the baklava bakes so you can pour it immediately—this timing is everything.
  • If phyllo tears as you're layering, don't panic; just patch it with a small piece of buttered phyllo from another sheet, and nobody will know the difference.
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