Golden flaky baklava pistachios

This baklava with pistachios brings a crispy, golden texture harmonized with layers of fragrant nuts and a honey-lemon syrup that seeps into every flaky bite. It is a Middle Eastern dessert that shines at celebrations but is simple enough to enjoy anytime you want to impress with a classic treat. The combination of buttery phyllo and the aromatic nut filling makes it an unforgettable experience.

I first made this baklava when learning Middle Eastern desserts and was amazed at how the syrup infused the layers. Now, it’s a go—to for special occasions in my home.

Ingredients

• Phyllo dough: the thin, delicate layers create the flaky texture make sure it is fully thawed but still cold to handle without tearing
• Finely chopped pistachios: the star nut in this recipe fresh pistachios give the best flavor and vibrant green color
• Walnuts (optional): adds a mild richness that balances the pistachios use fresh and unsalted for the best taste
• Unsalted butter: essential for brushing to keep each phyllo layer crisp and flavorful use good quality for best aroma
• Ground cinnamon: adds warmth and subtle spice to the nut mixture
• Granulated sugar: for the syrup base, making it both sweet and light
• Water: to dissolve the sugar and make the syrup
• Honey: gives the syrup a rich floral sweetness and sticky texture
• Lemon juice: brightens the syrup and balances sweetness with a bit of acidity
• Rose water (optional): adds a fragrant floral note traditional in Middle Eastern sweets
• Crushed pistachios: for garnish adding color and a fresh nutty crunch on top

Instructions

Sauté the Nuts Mix:

In a bowl, combine finely chopped pistachios, walnuts if using, and ground cinnamon This blend will be evenly layered between the phyllo to ensure consistent flavor and texture

Prepare Phyllo Dough:

Carefully unroll the phyllo dough and cover with a damp towel to prevent it drying out Phyllo can tear easily if exposed to air, so working quickly but gently is key

Layer the Phyllo and Nuts:

Brush a 9 by 13 inch baking dish with melted butter Place the first sheet of phyllo in the pan and brush it with butter Continue layering and buttering eight sheets total Then evenly sprinkle a thin layer of the nut mixture Add two more sheets of phyllo, buttering each, followed by another layer of nuts Repeat this alternating process of phyllo and nuts until all nut mixture is used Finish with eight final phyllo sheets buttered on top

Score the Baklava:

Using a sharp knife, carefully cut the layered baklava into diamond or square shapes Scoring before baking helps the syrup soak in later and makes it easier to serve

Bake Until Golden:

Place the pan in a preheated 350 degrees Fahrenheit oven Bake for about 45 to 50 minutes until the phyllo is crisp and a deep golden brown

Prepare the Syrup:

While the baklava bakes, combine granulated sugar, water, honey, lemon juice, and rose water in a saucepan Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes Remove from heat and let cool slightly

Soak with Syrup:

As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot pastry to soak in fully This step is what makes the baklava moist but still crispy

Cool and Garnish:

Allow the baklava to cool completely at room temperature so the syrup sets inside Before serving, sprinkle with crushed pistachios for a beautiful and tasty finishing touch

Pistachios are my favorite here not only for taste but their vibrant green hue that brightens the pastry. This dessert always evokes warm memories of holiday gatherings where family and friends share stories over sweet bites.

Storage tips

Baklava keeps beautifully at room temperature for up to 5 days covered loosely with foil or in an airtight container Avoid refrigerating because it can soften the crisp texture For longer storage, freeze tightly wrapped and thaw at room temperature before serving

Ingredient substitutions

If pistachios are hard to find or costly, almonds or mixed nuts can work in a pinch though the flavor will differ Substitute maple syrup or agave for honey if preferred Rose water is optional but adds authentic aroma orange blossom water is a nice alternative

Serving suggestions

Serve baklava on its own with strong black tea or coffee to balance the richness It also pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for an indulgent contrast

This baklava is an impressive yet approachable dessert that brings celebration to any table. Make it ahead and freeze for easy entertaining.

Common Questions About Recipes

→ What type of nuts are used in this dish?

Finely chopped pistachios are the primary nuts, often combined with walnuts for added texture and flavor.

→ How is the syrup prepared?

Sugar, water, honey, lemon juice, and optional rose water are simmered together to create a sweet, fragrant syrup that is poured over the warm layers.

→ What is the baking temperature and time?

The layers are baked at 350°F (175°C) for about 45 to 50 minutes until golden and crisp.

→ Can the nut mixture be customized?

Yes, walnuts can be omitted or adjusted according to preference, while pistachios remain the key ingredient.

→ What role does the butter play?

Melted butter is brushed on each phyllo layer, contributing to the flaky texture and rich flavor.

→ Is there a resting period after baking?

Yes, letting the layered dessert cool completely allows the syrup to soak in fully, enhancing its moistness and taste.