Pistachio Baklava

There’s nothing quite like homemade baklava—especially when it’s made with rich, flavorful pistachios. If you’ve ever felt intimidated by baklava, I’m here to simplify it for you. My method of making pistachio baklava is straightforward, incredibly delicious, and perfect for impressing your guests.

If you don’t already know, I lived in Turkey for many years. It was there that I learned so much about making baklava. I’m confident you’ll find my foolproof tips and tricks useful to make the best baklava at home. This pistachio baklava (antep fıstıklı baklava) has perfectly crisp layers and is just sweet enough to be perfect with a cup of tea.

My version is simple while remaining authentic. Just pistachios, phyllo dough, butter, and syrup—no complicated ingredients. My technique for making this recipe is tried-and-tested, making serving clean and easy. A few other simple and authentic treats to try include my walnut baklava, revani cake, and baklava cheesecake.

Ingredient Spotlight: Pistachios

Pistachios offer a unique nutty flavor, slightly sweet and buttery. They are a fan favorite as a baklava nut filling. When using pistachios in baking, make sure to choose unsalted pistachios.

Unlike my walnut baklava recipe, I didn’t opt to blend the pistachios with sugar and cinnamon. I really wanted the pure pistachio flavor to come through strong and that’s what makes this recipe unique.

For the garnish, you can crush a handful in your chopper or blender. You can even crush some using a mortar and pestle. Be sure to store extra pistachios in an airtight container in your refrigerator to maintain freshness.

Common Mistakes When Making Baklava

You might be thinking what could go wrong with this easy pistachio baklava recipe. Here are a few common mistakes that you might run into and how to avoid them.

Overly Fine Nut Mixture: Processing nuts into a fine powder can lead to a dense filling that lacks texture. Aim for a coarsely chopped consistency to maintain a crunch.​

Incorrect Syrup Temperature: Pouring hot syrup over hot baklava can result in sogginess. Ensure the syrup is cooled to room temperature before drizzling over hot baklava to preserve its crispness.​

Insufficient Resting Time: Cutting into baklava too soon prevents the syrup from fully absorbing, leading to uneven sweetness. Allow the baklava to rest for at least 2-3 hours, or preferably overnight, before serving.​

Covering Baklava While Cooling: Covering baklava immediately after adding syrup traps steam, making it soggy. Let it cool uncovered to maintain its signature crisp layers.​

Improper Phyllo Dough Handling: Working with phyllo that’s too cold or allowing it to dry out can make the process difficult. Thaw frozen phyllo in the refrigerator overnight and bring to room temperature before use. While making the baklava, keep unused sheets covered with a damp towel to prevent drying.​

Inadequate Butter Application: Skipping butter between phyllo layers leads to uneven baking and dryness. Brush each two layers lightly with melted butter to achieve a golden, flaky texture.​

Not Pre-Cutting Before Baking: Attempting to cut baklava after baking can cause the pastry to crumble. Pre-slice into desired shapes before baking for clean, precise pieces.​

Uneven Baking Temperature: Baking at too high a temperature can brown the top layers too quickly, leaving inner layers undercooked. Bake at a moderate temperature (around 350°F or 180°C) to ensure uniform crispness throughout.​

Using Low-Quality Ingredients: The flavor of baklava heavily depends on the quality of its components. Opt for fresh, high-quality nuts and pure butter to enhance the overall taste.​

How to Make Pistachio Baklava

If working with phyllo dough at home seems intimidating, following this step-by-step recipe for pistachio baklava will make you feel differently. See how easy it is for yourself!

Step 1: Make the Syrup First

Combine water and sugar in a saucepan over medium-high heat.

Bring to a simmer and cook for 15 minutes, stirring occasionally.

Add lemon juice, turn off heat, and let cool completely at room temperature.

Step 2: Prepare the Baklava

Preheat oven to 350°F. Melt butter and set aside.

Pulse pistachios in a food processor until finely chopped (but not powdered).

Next, brush bottom of a 9×13-inch pan generously with melted butter.

Layer phyllo sheets, brushing every two sheets lightly with melted butter until you’ve used half the pack.

Now, spread the pistachios evenly and gently press with a spatula.

Layer remaining phyllo sheets on top, brushing each two sheets with butter. Make sure not to brush the final layer with butter, yet.

Step 3: Cutting and Baking

Cut the pastry into squares or rectangles. Make sure you’re cutting through all the layers. Now pour the remaining butter over the phyllo dough and tilt your pan to ensure the butter seeps in between all the layers.

Bake for about 1 hour to 1 hour and 20 minutes until the golden brown on top.

Remove from oven and immediately pour cooled syrup evenly over the hot baklava.

Let the baklava rest uncovered for 2-3 hours for it to absorb all the syrup.

Step 4: Garnish and Serve

Sprinkle ground pistachios over the top. Serve in the pan or in individual pieces.

Storage Tips

At Room Temperature: Store baklava uncovered or loosely covered at room temperature to maintain its crispy texture. Covering it tightly traps moisture, causing the baklava to become soggy.

Refrigeration: If your room temperature is warm or humid, loosely cover and refrigerate baklava to extend freshness for up to a week. Allow it to reach room temperature before serving.

Freezing: For longer storage, wrap baklava tightly in plastic wrap and then in aluminum foil or place it in airtight freezer-safe containers. It can stay fresh in the freezer for up to 3 months. Thaw overnight at room temperature before serving.

Frequently Asked Questions