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Plate with 2 pieces of baklava showing the thick pistachio layer and flaky layers.
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5 from 55 votes

Pistachio Baklava

Simple Lebanese-style pistachio baklava. If you love pistachios and crispy phyllo dough, this pistachio baklava is amazing. Perfect for any occasion!
Course Dessert
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 481kcal
Author Yumna Jawad


  • 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


  • 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.


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. 
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.


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