Pistachio Baklava

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This Easy Pistachio Baklava is the perfect sweet and salty dessert. It’s a traditional Lebanese recipe that features layers of crispy phyllo dough, and finely chopped pistachios and is subtly coated with a delicious, simple syrup. If you’re looking for an indulgent treat, this pistachio baklava recipe is just what you need. It has the perfect blend of salty, crunchy, sweet yet buttery, and baked to golden brown perfection.

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If you love baklava and pistachios, get ready to have your socks knocked off! This recipe is so easy to put together! Seriously, the hardest part is waiting for it to bake while having to smell the sugared pistachios and dough as it crisps. It takes all my willpower to resist taking it out of the oven too soon so I can dig in! The wait is beyond worth it, though. The end result is a delicious Middle Eastern dessert featuring flaky layers and a crunchy nutty filling that is mouthwateringly good.

Why you’ll love this easy pistachio baklava recipe

• Easy baklava recipe. Most recipes instruct to brush butter between each phyllo pastry sheet, a very time-consuming task. But I’ve learned you can still achieve the same flaky, buttery texture by pouring melted ghee over your baklava dessert.
• Visual stunning. Pistachio baklava is not only delicious but also visually stunning, with its layers of golden phyllo pastry and green pistachios peeking through. It can be a beautiful addition to any dessert table or gathering, making it a crowd-pleaser.
• Versatility: Pistachio baklava can be enjoyed in various ways. It can be served warm or cold, with a scoop of ice cream or whipped cream on top, or even paired with a cup of tea or coffee. This versatility adds to its appeal, making it a dessert that can be enjoyed in different settings and occasions.
• Rich, nutty flavor: Pistachios are known for their distinct, nutty taste, which blends perfectly with the sweetness of honey and syrup in baklava. This flavor combination creates a deliciously rich taste that people will love.
• Baklava is a great make-ahead dessert. In fact, it tastes better in the days to come, so feel free to make this ahead of time.

Ingredients to make pistachio baklava

• Phyllo dough: A delicate, paper-thin pastry that gives baklava its signature flaky texture. You can find phyllo dough in the freezer section of most grocery stores. 
• Ghee or Clarified Butter: Ghee has a rich buttery flavor that pairs well with pistachios and layers of phyllo. Using ghee instead of regular butter also helps achieve a crispy texture.
• Pistachios: Finely chopped pistachios are tucked between layers of phyllo dough, adding a nutty flavor and crunchy texture to the baklava dessert.
• Sugar: Tossed with the chopped pistachios helps create that sweetened filling in the baklava and helps balance the saltiness of the nuts and ghee. Use granulated sugar for the best texture.
• Simple syrup: A simple syrup of sugar, water, lemon juice, and orange blossom water are poured over the baked baklava to seep into layers of phyllo dough and nuts, creating a sticky and sweet topping. This also helps to keep the dessert moist and flavorful.

How to make Pistachio baklava

Homemade baklava may appear intimidating, but once you break down the recipe, there’s nothing to it. When making baklava dessert, it helps to think of it in three simple steps: making the nut filling, simmering the simple syrup, and layering the phyllo dough. From there, let your oven do the rest.

Prepare nut mixture

1. Finely chop the pistachios into a coarse crumbs and add them to a bowl with the granulated sugar.
2. Stir the pistachios and sugar together until well combined.

How to make simple syrup

1. Combine water, sugar, and lemon juice in a small saucepan. Bring the mixture to a boil. You’ll want to gently simmer the simple syrup until the sugar is dissolved.
2. Remove syrup from the heat and add the orange blossom water. Set aside to cool.

How to layer pistachio baklava

1. Add the first set of phyllo sheets to the prepared back pan.
2. Add the pistachio mixture, spreading it evenly across the phyllo dough.
3. Lay out the remaining phyllo sheets over the nuts. Pour melted ghee over the baklava and cut the baklava into diamonds.
4. Bake baklava until golden brown.

Tips for making the best pistachio baklava

1. Add simple syrup to hot baklava. Pour the cooled syrup over the baklava immediately after removing it from the oven so the phyllo layers can adequately absorb it. This will ensure crispy baklava.
2. Trim the phyllo dough. Depending on your phyllo dough, you may need to trim an inch at the end to make them fit into a standard 9X13 pan.
3. Know your dough. Phyllo dough can be tricky to work with. Ensure it’s thoroughly thawed first, so it doesn’t fall apart but not too warm where it is too sticky to work with. You can do this by letting it thaw in the fridge overnight and then setting it out at room temperature 30 minutes or so before you’re ready to make your baklava. 
4. Don’t dry out the phyllo. Keep the pastry dough covered with a damp kitchen towel while coming to room temp to prevent the layers from drying out.
5. Use a sharp knife. For clean edges, use a sharp knife to cut through the pastry layers and nuts easily. And ensure that you are cutting all the way through to the bottom of the pan. This is essential for the clarified butter to seep through to all the phyllo layers.

Popular substitutions & additions

• Try other nuts. Use this same method and technique but try crushed cashews, hazelnuts, or walnuts for an excellent walnut baklava. Or consider a blend of multiple types of nuts for a different flavor profile.
• Cut the baklava into different shapes. Diamond cuts are very popular but consider cutting baklava into squares or rectangles. For triangle baklava, cut the pieces into squares, then slice diagonally through the squares to separate them into two triangles.
• Spice it up. Add a pinch of cinnamon, cardamom, or ground cloves to the nut mixture for warm and cozy flavors.
• Make honey syrup. If you want to reduce the amount of refined sugar, consider replacing the sugar in the simple syrup with half a cup of honey. Gently simmer that mixture on the stovetop until the honey dissolves and thickens.

How to store & reheat pistachio baklava

Store pistachio baklava in an air-tight container for up to 7 days at room temperature. Keeping this dessert at room temperature will preserve the crispy texture. If you still have leftover baklava after that time, it’s best to transfer it to the refrigerator.

If you need to re-crisp your baklava, you can do so in the oven at 300°F for 10 to 15 minutes. You’ll want to keep an eye on it as it can start to char very fast.  

How long will pistachio baklava last in the fridge?

Pistachio baklava can be stored in the refrigerator in an airtight container for up to 2 weeks. Note, it will most likely get soggy when stored in the fridge I highly advise you keep it at room temperature.

Can i freeze baklava dessert?

You can freeze baklava if properly stored and sealed. To freeze, wrap individual pieces of baklava dessert tightly in plastic wrap and place them in a freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature or overnight in a refrigerator. It may not hold the texture if frozen, but it will still taste amazing!

Frequently asked questions

This easy baklava recipe is a Lebanese staple that everyone loves! And with the simple ghee pouring technique, you can enjoy this any time of the year without the hassle of brushing every single layer with butter. Try this recipe and see for yourself how easy making homemade baklava can be. Enjoy!

More Middle Eastern Desserts:

• Date Cookies
• Tahini Chocolate Chip Cookies
• Pistachio Cookies
• Almond Milk Rice Pudding
• Lebanese Baklava
• Maamoul

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Review

Pistachio Baklava

Simple Lebanese-style pistachio baklava. If you love pistachios and crispy phyllo dough, this pistachio baklava is amazing. Perfect for any occasion!

5 from 55 votes

Author Yumna Jawad

Servings 12 servings

Course Dessert

Calories 481

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

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Ingredients

  

1x2x3x

• ▢ ¾ cup ghee melted, plus more for brushing
• ▢ 1 pound box of phyllo 9"x14" sheets, room temperature
• ▢ 3 cups pistachios finely chopped
• ▢ ½ cup granulated sugar

For the Simple Syrup

• ▢ 1 cup granulated sugar
• ▢ ¾ cup water
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon orange blossom water

Instructions

• Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with ghee.
• In a large bowl, stir together the pistachios and granulated sugar until well combined.
• Unroll the two sleeves of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
• Lay one sleeve (20 phyllo sheets) in the prepared pan. Add about 10 more phyllo sheets on top from the second sleeve. Spread the nut mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the nuts.
• Pour the melted ghee over the baklava and tilt the pan carefully to spread the ghee all over. Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise on the diagonal.
• Bake until golden brown all the way into the cut lines, about 45-50 minutes, rotating the baklava halfway through baking.
• Meanwhile, make the simple syrup by combining the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool.
• When the baklava is done cooking, remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for at least 2 hours before serving.

Equipment

• Rectangular 9×13 Cake Pan
• Ceramic Nonstick Cookware Set
• Mixing Bowl Set
• Basting Brush

Notes

Nutrition label is about 2.5 pieces per serving (12) depending on size.

Storage: Store pistachio baklava in an air-tight container for up to 7 days at room temperature. Keeping this dessert at room temperature will preserve the crispy texture. If you still have leftover baklava after that time, it’s best to transfer it to the refrigerator.

If you need to re-crisp your baklava, you can do so in the oven at 300°F for 10 to 15 minutes. You’ll want to keep an eye on it as it can start to char very fast. 

Tips:

Add simple syrup to hot baklava. Pour the cooled syrup over the baklava immediately after removing it from the oven so the phyllo layers can adequately absorb it. This will ensure crispy baklava.

Trim the phyllo dough. Depending on your phyllo dough, you may need to trim an inch at the end to make them fit into a standard 9X13 pan.

Nutrition

Calories: 481kcal, Carbohydrates: 53g, Protein: 9g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Cholesterol: 29mg, Sodium: 184mg, Potassium: 345mg, Fiber: 4g, Sugar: 27g, Vitamin A: 128IU, Vitamin C: 2mg, Calcium: 37mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Lebanese

Course: Dessert