Ingredients
Filling
- 2 cups unsalted pistachios, shelled and roughly chopped
- 1 ½ cups granulated sugar
- 1 ½ teaspoons ground cinnamon
Baklava Layers
- 1 package phyllo dough (16 oz, thawed)
- 2 cups unsalted butter, melted
Syrup
- 1 ½ cups water
- 1 cup honey
- 1 teaspoon lemon juice
- Optional: 1 tablespoon rose water or orange blossom water (for added flavor)
Instructions
- Prepare the Pistachio Filling: Place the shelled and chopped pistachios into a food processor and pulse several times until finely chopped but still chunky for texture. Transfer to a bowl and mix evenly with granulated sugar and ground cinnamon to create a sweet, spiced nut mixture.
- Prepare the Phyllo Dough: Unroll the phyllo dough carefully on a clean surface and keep it covered with a damp cloth to prevent drying and cracking. Trim sheets if necessary to fit a 9×13-inch baking dish. Brush the bottom of the dish with melted butter to prevent sticking.
- Assemble the Baklava Layers: Lay the first sheet of phyllo dough in the baking dish and brush lightly with melted butter. Continue layering 8-10 sheets, brushing each sheet with butter to ensure crispiness and prevent sticking. The layers should overlap slightly.
- Add the Nut Filling: Evenly spread half of the pistachio mixture over the layered phyllo sheets. Then add another 8-10 sheets of phyllo dough on top, brushing each sheet with melted butter as before to build a sturdy top layer.
- Final Layer and Cutting: Place the last sheet of phyllo dough on top and brush generously with melted butter. Using a sharp knife, cut the assembled baklava into diamond or square shapes for serving.
- Bake the Baklava: Preheat the oven to 350°F (175°C). Bake the baklava for about 45-50 minutes or until the phyllo is golden brown and crisp. Baking fully cooks the nut filling and crisps the layered dough.
- Prepare the Honey Syrup: While the baklava bakes, combine water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Add optional rose water or orange blossom water for fragrant flavor.
- Soak the Baklava: Once the baklava is baked, remove it from the oven and immediately pour the hot syrup evenly over the hot pastry. Allow the baklava to soak and cool completely, which helps the syrup infuse and the layers to meld.
- Serve: After the baklava has absorbed the syrup and cooled, serve at room temperature. This dessert can be stored covered at room temperature for several days, allowing the flavors to deepen.
Notes
- Keep phyllo dough covered with a damp cloth while working to prevent it from drying out.
- Butter brushing between each phyllo sheet is crucial for crisp, flaky layers.
- Cutting the baklava before baking makes serving easier and allows the syrup to penetrate fully.
- Syrup must be poured hot over hot baklava to ensure proper absorption.
- You can substitute walnuts or almonds for pistachios if preferred.
- Adding rose water or orange blossom water to the syrup adds a traditional Middle Eastern aromatic flavor but is optional.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
