Pistachio Baklava
User Reviews
5
Pistachio Baklava
Description
Pistachio Baklava is built with alternating layers of thin, flaky phyllo dough and a finely chopped pistachio and sugar mixture. The entire assembly is generously brushed with melted ghee, which crisps the phyllo and enriches the flavor during baking. It is baked in a rectangular pan until the top is golden brown and crisp, carefully cut into diamond-shaped pieces before baking to facilitate portioning.
Once baked, a simple syrup flavored with lemon juice and orange blossom water is poured warm over the hot baklava. This syrup soaks into the layers, providing sweetness and moisture that complements the buttery phyllo and nut mixture. The contrast between the crisp phyllo and the sweet, syrupy filling is a hallmark of this dessert.
This baklava is traditionally served at room temperature, showcasing a crisp texture that softens slightly with the syrup infusion. It's a rich dessert that can be stored at room temperature in an airtight container for up to a week without losing its desired texture, making it convenient for preparing ahead.
To maintain crispness, pouring the syrup while the baklava is still hot helps the layers absorb it evenly. The recipe notes also recommend trimming the phyllo dough to fit the pan precisely to ensure even baking and layering, and reheating leftover pieces gently to restore crispness.
Ingredients
- ¾ cup ghee melted, plus more for brushing
- 1 pound phyllo dough 9"x14" sheets, room temperature
- 3 cups pistachio finely chopped
- ½ cup granulated sugar
For the Simple Syrup
- 1 cup granulated sugar
- ¾ cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
Instructions
- 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.
Notes
- Store baklava in an airtight container at room temperature for up to 7 days to preserve crispness.
- If needed, refrigerate beyond 7 days; to re-crisp, warm in a 300°F oven for 10-15 minutes, watching carefully to avoid burning.
- Pour cooled syrup over the hot baklava immediately after baking to ensure good absorption and texture balance.
- Trim phyllo dough edges as needed to fit the baking pan evenly for best layering results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Potassium | 345mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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