Homemade Pistachio Baklava

Golden, flaky baklava filled with crushed pistachios and sweetened with a syrup infused with honey and lemon. This luxurious Middle Eastern dessert has become a favorite for special occasions and celebrations, offering a perfect balance of crunch and sweetness with every bite.

I first made this baklava for a family gathering, and it disappeared almost instantly. It’s one of those dishes that impresses guests without requiring complicated techniques once you get the layering right.

Ingredients

• Phyllo dough: provides the delicate, crispy layers look for a high quality brand and keep it covered with a damp towel to prevent drying out
• Finely chopped pistachios: the star nut offering a rich, buttery flavor and beautiful green color use fresh nuts for best taste
• Walnuts (optional): add extra texture and depth to the nut mixture
• Unsalted butter, melted: essential for brushing every layer and creating the signature flaky texture
• Ground cinnamon: adds warm spice to the nuts and balances the sweetness
• Granulated sugar: forms the base of the syrup for sweetness
• Water: combines with sugar to create the syrup
• Honey: gives the syrup a luxurious, floral sweetness that is classic in Middle Eastern desserts
• Lemon juice: brightens the syrup and cuts through the richness
• Rose water (optional): lends an aromatic floral note
• Crushed pistachios for garnish: adds a final elegant touch and extra crunch

Instructions

Preheat and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit which allows the baklava to bake evenly into a crisp golden crust. Brush a 9 by 13 inch baking dish with melted butter to prevent sticking and add flavor.

Mix the Nut Filling:

In a bowl combine finely chopped pistachios with walnuts if using and stir in ground cinnamon. This mixture forms the rich and spiced filling that balances the sweet layers.

Handle the Phyllo Dough Carefully:

Unroll the phyllo dough sheets carefully and keep them covered with a damp towel so they do not dry and become brittle as you work.

Layer the Phyllo and Nuts:

Begin by layering eight sheets of phyllo in the prepared pan brushing each sheet generously with melted butter. Next sprinkle a thin even layer of the nut mixture over the phyllo. Then add two more sheets of buttered phyllo and repeat sprinkling nuts. Continue layering alternating with buttered phyllo and nuts until all the nut mixture is used finishing with eight top layers of buttered phyllo.

Cut the Baklava:

Using a sharp knife cut the assembled baklava into diamond or square shapes before baking. Cutting beforehand prevents the pastry from cracking later.

Bake Until Golden:

Place the pan in the oven and bake for 45 to 50 minutes watching for a deep golden color and a crisp texture.

Prepare the Syrup:

While the baklava bakes combine sugar water honey lemon juice and rose water in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes to thicken slightly and meld the flavors together.

Pour Syrup Over Hot Baklava:

Once the baklava comes out of the oven immediately pour the warm syrup evenly over the hot dessert. The syrup will soak into the phyllo and nuts infusing sweetness and moisture.

Cool and Garnish:

Allow the baklava to cool completely so the syrup sets. Before serving garnish generously with crushed pistachios for added texture and visual appeal.

Pistachios are my favorite part of this recipe. Their nutty richness combined with the sweet honey syrup always brings back memories of holiday celebrations in my grandmother's kitchen where this dessert was a star. The nutty aroma alone makes the whole house feel festive.

Storage Tips

Store baklava at room temperature in an airtight container for up to five days to maintain crispness. Refrigerating can soften the phyllo so only refrigerate if your kitchen is very warm. To bring back crispness after storage warm briefly in a low oven before serving.

Ingredient Substitutions

If you do not have walnuts you can use almonds or pecans for a different but still delicious nutty profile. For a vegan version use a dairy free butter substitute and a maple syrup based syrup instead of honey.

Serving Suggestions

Baklava pairs beautifully with strong coffee or a rich black tea that contrasts the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream can add a creamy balance to the crisp sticky layers.

Serve warm or at room temperature and enjoy the contrast of crisp phyllo and sticky syrup. This baklava is a showstopping dessert for gatherings.

Common Questions About Recipes

→ What type of nuts are best for this dessert?

Finely chopped pistachios provide the main nutty flavor, with optional walnuts adding extra texture and richness.

→ How do you keep the phyllo from drying out?

Cover the phyllo sheets with a damp towel while layering to prevent them from drying and becoming brittle.

→ What is the purpose of the honey-lemon syrup?

The syrup soaks into the baked layers, adding moisture and balancing sweetness with a subtle citrus note.

→ Can this be made ahead of time?

Yes, it can be prepared a day before to allow flavors to meld. Store covered at room temperature.

→ How should it be stored after baking?

Keep in an airtight container at room temperature to maintain its crisp texture and freshness.

→ What temperature is ideal for baking?

Bake at 350°F (175°C) until the layers are golden brown and crisp, approximately 45-50 minutes.