Pistachio Baklava

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This Pistachio Baklava features crisp, buttery layers of phyllo dough filled with fragrant pistachios, perfectly sweetened with homemade syrup.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: Mediterranean

Servings: pieces

Author: Shadi HasanzadeNemati

Ingredients

Syrup

1 cup Water
1½ cups Granulated sugar
1 tsp Lemon juice

Baklava

2 cups Shelled pistachios
1 cup Unsalted butter (2 sticks)
16 oz Phyllo Dough

US Customary - Metric

Instructions

Syrup

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.

Baklava

Preheat oven to 350°F.
Melt the butter and set aside to slightly cool.
Pulse pistachios in a food processor until finely chopped. Make sure not to pulse them too much so they turn into powder.
Brush bottom of a 9x13-inch pan generously with melted butter. Layer phyllo sheets, brushing every two sheets lightly with melted butter until you've used half the pack.
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 top layer with butter yet.
Cut the baklava, ensuring you're cutting thoroughly through the phyllo dough layers, into squares or rectangles.
Pour the remaining melted butter evenly onto the baklava in pan and tilt to ensure butter seeps into layers of phyllo dough.
Bake for about 1 hour to 1 hour and 20 minutes until the baklava is golden brown on the top.
Remove from oven and immediately pour cooled syrup evenly over the hot baklava. Let rest for at least 2-3 hours for the baklava to absorb the syrup.
Optionally, sprinkle ground pistachios over the top for extra flavor and visual appeal. Serve in pan or individual pieces in plates.

Video

Notes

Melted Butter: The larger portion of melted butter won't be used in brushing phyllo dough sheets, but will be poured over the baklava after you've cut it before baking it.

Layer Phyllo Quickly and Efficiently: Phyllo dough dries out rapidly. Assemble your layers quickly, keeping unused phyllo covered with a slightly damp cloth to prevent drying and cracking.

Brush Butter Gently: Avoid heavy brushing of butter, as it may compress the delicate layers. A gentle, light touch ensures crisp, flaky layers.

Let the Syrup Rest Properly: Allow your syrup to fully rest and cool completely to room temperature before use. This ensures perfect consistency and proper absorption, resulting in ideal sweetness and crispness.

Nutrition