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Baklava with Pistachios

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Brush a 9×13 inch baking dish with melted butter.
  2. In a bowl, mix chopped pistachios, walnuts (if using), and cinnamon.
  3. Unroll phyllo dough and cover with a damp towel to prevent drying.
  4. Layer 8 sheets of phyllo in the pan, brushing each sheet with butter before adding the next.
  5. Sprinkle a thin layer of the nut mixture over the phyllo.
  6. Add two more sheets of phyllo, buttering each one, followed by more nuts. Repeat until all nuts are used.
  7. Finish with 8 final layers of buttered phyllo on top.
  8. Using a sharp knife, cut baklava into diamond or square shapes.
  9. Bake for 45–50 minutes, until golden and crisp.
  10. 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.
  11. Once baklava is out of the oven, immediately pour warm syrup over the hot baklava.
  12. 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

Find it online: https://yumfoodusa.com/baklava-with-pistachios/