Pistachio Baklava

By
Saad Fayed
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 07/4/21
Pistachio baklava

Sumbul/Getty Images
Prep: 15 mins
Cook: 50 mins
Chill and Rest : 8 hrs
Total: 9 hrs 5 mins
Servings: 16 servings
Nutrition Facts (per serving)
245 Calories
22g Fat
13g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 245
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 61%
Cholesterol 49mg 16%
Sodium 34mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 1g
Vitamin C 0mg 2%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This traditional Turkish treat is beloved all over the world and especially in the Middle East and Northern Africa. Made out of pistachios, this nutty and sweet baklava has the perfect balance of crunchy and chewy. Although it's very rich, it's made of wholesome ingredients that make it a healthier alternative to other processed desserts laden with preservatives and artificial flavorings.

Our recipe requires very few ingredients other than the critically important phyllo dough, which you can easily find in any well-stocked grocery store in the freezer aisle, near the pie crusts and other pre-made doughs. The second most important ingredient for successful baklava is clarified butter or ghee, used to brush the dough and moisten the nuts. Plain melted butter can burn quickly and ruin the dessert. When making ghee, solids and water are removed and the resulting liquid is pure fat with a high smoking point, ideal for brushing this type of dough.

Making this baklava is not difficult at all and can be a fun family project. Serve with a cup of tea or coffee for a delicious pick-me-up.

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Ingredients

  • 3/4 cup pistachio nuts, finely chopped

  • 1 1/2 cups ghee, divided; plus more for greasing the pan

  • 1 16-ounce package phyllo dough, thawed

For the Syrup:

  • 1/3 cup sugar

  • 1/3 cup honey

  • 2 teaspoons ground cinnamon

  • 2 teaspoons lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Grease a 15x10 x1-inch baking pan. In a bowl, combine pistachio nuts and 1/2 cup of ghee.

  3. Take eight sheets of phyllo dough and layer them in the greased pan, brushing each sheet with melted butter as you go.

  4. Spread about half of the nut mixture over phyllo dough.

  5. Cover with six sheets of dough, brushing each with ghee as you layer.

  6. Add remaining nut mixture and top with remaining sheets of phyllo dough, brushing each sheet with ghee.

  7. Using a knife, cut baklava into 1 1/2-inch diamonds.

  8. Bake for 50 minutes, or until golden brown on top.

  9. While baklava bakes, combine sugar, honey, cinnamon, and lemon juice in a small saucepan. Bring to a boil, making sure that sugar is completely dissolved.

  10. Reduce heat and allow mixture to simmer for 5 minutes. Allow syrup to come down to room temperature before using.

  11. When baklava is done, take it out of oven and allow it to cool.

  12. Once syrup is tepid, drizzle it on top of baklava. Let baklava rest for 6 to 8 hours so it soaks up syrup and flavors develop further.

Can I Use a Different Nut?

Either because of an allergy to pistachios or because you don't like pistachios, it is possible to use other nuts. Although pistachios are the number one nut for making baklava, walnuts come in a close second. For our recipe, simply replace the same amount of pistachios with finely chopped walnuts and follow the instructions without making any further changes. The walnut baklava is as delicious and moist as the original one.

How to Store Baklava

Baklava can be kept at room temperature for up to 10 days. Don't cover it or wrap it tightly because the phyllo dough will become soggy, taking away the characteristic crispiness of the dessert. Place it in a plastic or glass container with a lid. If you don't mid a chewier texture and want to preserve the baklava for longer, place it in the refrigerator for up to 2 weeks.

If you have too many leftovers, go ahead and freeze your baklava. To do so, wrap it tightly in plastic wrap and keep it in the freezer for up to 3 months. Thaw it overnight in the refrigerator and allow it to come up to room temperature before eating.