Golden, flaky baklava filled with crushed pistachios, delicately sweetened with aromatic syrup, and finished with a light sprinkle of nuts — this luxurious Middle Eastern dessert offers layers of buttery, crisp phyllo pastry and a rich nutty core. Perfect for festive occasions or indulgent moments, this pistachio baklava captures the essence of traditional celebration desserts across the Middle East and Mediterranean.
Why You’ll Love This Recipe
Baklava with pistachios is more than just a dessert — it’s a celebration of texture, flavor, and tradition. Here’s why this recipe deserves a place in your kitchen:
- Authentic Taste: Inspired by classic Middle Eastern and Mediterranean flavors with pistachios, cinnamon, and fragrant syrup.
- Perfectly Crisp Layers: The phyllo dough bakes into golden, delicate layers that shatter with every bite.
- Elegant Presentation: Its diamond or square cuts and crushed pistachio topping make it ideal for serving guests or during holidays.
- Customizable Filling: Add walnuts or other nuts to tailor the flavor to your preference.
- Make-Ahead Friendly: Great for preparing in advance — it only gets better as the syrup soaks in over time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Phyllo dough
- Pistachios, finely chopped
- Walnuts, finely chopped (optional)
- Unsalted butter, melted
- Ground cinnamon
- Granulated sugar
- Water
- Honey
- Lemon juice
- Rose water (optional)
- Crushed pistachios (for garnish)
Directions
- Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter.
- In a bowl, combine the chopped pistachios, walnuts (if using), and ground cinnamon.
- Unroll the phyllo dough and keep it covered with a damp towel to prevent drying out.
- Layer 8 sheets of phyllo in the pan, brushing each sheet with melted butter as you go.
- Sprinkle a thin layer of the nut mixture over the phyllo.
- Add two more sheets of buttered phyllo, then another layer of nuts. Repeat this layering until all the nut mixture is used.
- Top with 8 final sheets of phyllo, buttering each one.
- Using a sharp knife, cut the baklava into diamond or square pieces.
- Bake for 45–50 minutes, or until the top is golden and crisp.
- While the baklava bakes, prepare the syrup: Combine sugar, water, honey, lemon juice, and rose water in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat.
- As soon as the baklava is out of the oven, pour the warm syrup evenly over the hot pastry.
- Allow it to cool completely and soak up the syrup. Garnish with crushed pistachios before serving.
Servings and timing
- Servings: 20 pieces
- Prep Time: 25 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Calories per serving: 310 kcal
Variations
- Nut Blend: Use a combination of almonds, cashews, or hazelnuts along with pistachios for a unique flavor twist.
- Spice Additions: Add a pinch of ground cardamom or cloves for extra warmth and complexity.
- Syrup Twist: Substitute orange blossom water for rose water or add orange zest for a citrusy finish.
- Vegan Version: Use plant-based butter and maple syrup instead of honey to make it vegan-friendly.
- Mini Baklava Cups: Bake in muffin tins using smaller phyllo squares for individual servings.
Storage/Reheating
- Storage: Store baklava at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate it for up to 2 weeks, though it may lose some crispness.
- Freezing: Baklava freezes well. Layer pieces with parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature.
- Reheating: For a crisp texture, warm in a 300°F (150°C) oven for 5–10 minutes. Avoid microwaving as it can make the pastry soggy.
FAQs
How do I keep phyllo dough from drying out while assembling baklava?
Keep the phyllo sheets covered with a damp kitchen towel at all times while assembling. This prevents them from drying and becoming brittle.
Can I use only pistachios without adding walnuts?
Yes, pistachios alone make a deliciously rich and flavorful baklava. The walnuts are optional and add depth but not essential.
Is rose water necessary for the syrup?
Rose water adds a traditional floral note, but it is optional. You can omit it or replace it with orange blossom water for a different flavor.
Why is my baklava soggy?
Baklava can become soggy if the syrup is too hot or too cold when poured over the pastry. Always pour warm syrup over hot baklava or cooled syrup over baked baklava — never hot-on-hot or cold-on-cold.
Can I make baklava ahead of time?
Yes, baklava is an excellent make-ahead dessert. It actually improves in flavor and texture after sitting for a day, allowing the syrup to fully soak in.
Should baklava be refrigerated?
It’s best stored at room temperature in a sealed container for a few days. Refrigeration can affect the texture, making it less crisp.
Can I reduce the sweetness?
Yes, reduce the amount of sugar in the syrup slightly or use more lemon juice to balance the sweetness without compromising the texture.
What’s the best way to cut baklava before baking?
Use a sharp knife to slice the baklava into diamonds or squares before baking. This ensures clean edges and allows the syrup to soak evenly after baking.
How do I know when baklava is done baking?
The top should be golden brown and crisp. You can also check that the bottom layers are cooked by lifting a corner gently with a knife.
Is it okay to use store-bought syrup?
It’s best to make the syrup fresh, as it allows you to control the flavor and sweetness. Store-bought syrups may lack the same depth or may be overly sweet.
Conclusion
Baklava with pistachios is a timeless dessert that embodies the rich culinary traditions of the Middle East. With its buttery, flaky layers and sweet nutty filling, it’s a perfect treat for holidays, special occasions, or anytime you want to indulge. Whether served with tea or coffee, this homemade version is sure to impress and satisfy.
PrintBaklava with Pistachios
Golden, flaky baklava filled with crushed pistachios and sweetened with a syrup infused with honey and lemon, topped with a dusting of nuts. A luxurious Middle Eastern dessert perfect for celebrations or special occasions.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 package phyllo dough (16 oz), thawed
- 2 cups finely chopped pistachios
- 1 cup walnuts, finely chopped (optional)
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
- Crushed pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Brush a 9×13 inch baking dish with melted butter.
- In a bowl, mix chopped pistachios, walnuts (if using), and cinnamon.
- Unroll phyllo dough and cover with a damp towel to prevent drying.
- Layer 8 sheets of phyllo in the pan, brushing each sheet with butter before adding the next.
- Sprinkle a thin layer of the nut mixture over the phyllo.
- Add two more sheets of phyllo, buttering each one, followed by more nuts. Repeat until all nuts are used.
- Finish with 8 final layers of buttered phyllo on top.
- Using a sharp knife, cut baklava into diamond or square shapes.
- Bake for 45–50 minutes, until golden and crisp.
- While baking, make the syrup: combine sugar, water, honey, lemon juice, and rose water in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat.
- Once baklava is out of the oven, immediately pour warm syrup over the hot baklava.
- Let cool completely. Garnish with crushed pistachios before serving.
Notes
- Keep phyllo dough covered with a damp towel to prevent it from drying out.
- Rose water adds a floral aroma but can be omitted if preferred.
- Baklava tastes even better the next day after the syrup is fully absorbed.
- Store in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg