Pistachio & Honey Baklava (Printable Version)

Crisp phyllo layered with finely chopped pistachios, baked and drizzled with honey syrup for a sweet finish.

# What You Need:

→ Pastry

01 - 16 oz phyllo dough, thawed
02 - 1 cup unsalted butter, melted

→ Nut Filling

03 - 2 cups shelled pistachios, finely chopped
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon

→ Honey Syrup

06 - 1 cup honey
07 - 3/4 cup water
08 - 1/2 cup granulated sugar
09 - 1 tablespoon lemon juice
10 - 1 teaspoon orange blossom water

# How-To Steps:

01 - Preheat oven to 350°F. Brush a 9x13-inch baking dish with melted butter.
02 - In a bowl, combine chopped pistachios, 1/2 cup sugar, and cinnamon. Set aside.
03 - Layer 8 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter.
04 - Sprinkle 1/3 of the pistachio mixture evenly over the phyllo base.
05 - Layer 4 more phyllo sheets, brushing each with butter. Distribute another 1/3 of the pistachio mixture over the top.
06 - Layer 4 additional phyllo sheets with butter. Add remaining pistachio mixture. Finish with final 8 phyllo sheets, each brushed with butter.
07 - Using a sharp knife, cut the assembled baklava into diamonds or squares through all layers.
08 - Bake for 35 to 40 minutes until golden brown and crisp.
09 - While baklava bakes, combine honey, water, 1/2 cup sugar, and lemon juice in a saucepan. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes. Stir in orange blossom water.
10 - Remove baklava from oven and immediately pour hot syrup evenly over the pastry. Allow to cool completely before serving.

# Expert Advice:

01 -
  • The layers shatter and give way all at once, releasing honey and pistachio flavors that feel luxurious but require less skill than you'd think.
  • Once you nail the technique, you can make it ahead and impress people without the stress of last-minute assembly.
02 -
  • If you add the syrup too early or too late, the pastry either doesn't absorb it properly or gets soggy, so timing the baklava's exit from the oven with the syrup's readiness is everything.
  • Phyllo tears easily, but those tears don't matter because the butter and neighboring sheets hold everything in place, so don't stress over perfection.
03 -
  • Keep phyllo thawed overnight in the refrigerator instead of at room temperature so it's pliable but not warm when you work with it.
  • If you can't find orange blossom water, skip it rather than substituting, because most substitutes cheapen the final flavor instead of enhancing it.
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