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Turkish
Pistachio Baklava Dessert
75 min total30 prep45 cook12 servings320 cal
VegetarianClassicContains glutenContains tree nutContains dairy
Layers of buttered phyllo filled with pistachios and soaked in fragrant honey-lemon syrup. A jewel-like Turkish dessert with shatteringly crisp layers and sticky sweetness.
Ingredients
bakery
- 1 packphyllo dough
pantry
- 2 cuppistachios
- 1 cupgranulated sugar
- 0.5 cuphoney
- 0.75 cupwater
- 2 tbsplemon juice
- 0.5 tspground cinnamon
dairy
- 1 cupunsalted butter
Steps
- Finely chop pistachios and mix with cinnamon; melt butter.
- Layer half the phyllo in a baking dish, brushing each sheet with butter.
- Spread pistachio mixture evenly over the phyllo.
- Top with remaining phyllo sheets, brushing butter between each layer.
- Cut into diamond shapes with a sharp knife before baking.
- Bake at 350°F (175°C) 40–45 minutes until golden and crisp.
- Simmer sugar, water, honey, and lemon juice into a syrup; cool completely.
- Pour cooled syrup evenly over hot baklava right from the oven.
- Let rest at least 4 hours before serving.
- Garnish with extra chopped pistachios if desired.
Tips
- Cut baklava before baking so syrup penetrates every piece.
- Pour cooled syrup over hot baklava for the best absorption.
- Use a sharp knife to cut through layers without crushing them.
- Let rest several hours before serving so syrup sets.
