Recipe for Pistachio Baklava

A crisp, buttery, layered pastry filled with vibrant green pistachios and finished with a clean, fragrant syrup. This version highlights the natural flavor of the nuts and clarified butter, producing a glossy, golden finish with delicate crunch. Perfect for special occasions or as an impressive homemade treat.

Serves: about 24 pieces
Total Time: ~1 hour 35 minutes (45 minutes prep + 50 minutes baking)

Ingredients

Syrup

• 2 cups granulated sugar
• 1 ½ cups water
• 1 tbsp fresh lemon juice
• Optional: 1 tsp orange blossom water or rose water

Pastry & Filling

• 1 lb (450 g) phyllo dough, thawed overnight
• 1 lb (450 g) unsalted butter, clarified
• 3 cups unsalted shelled pistachios, finely chopped
• Garnish: extra finely ground pistachios

Instructions

1. Prepare the Syrup
   Combine sugar and water in a saucepan and bring to a boil. Lower the heat and simmer for 10–15 minutes until lightly thickened. Add lemon juice and optional floral water. Cool completely—cold syrup is key for crisp layers.
2. Prepare the Ingredients
   Clarify the butter: Melt gently, skim off foam, and discard milky solids, leaving only clear golden fat.
   Prepare the nuts: Pulse pistachios to coarse crumbs; avoid turning them into powder.
3. Assemble the Layers
   Preheat oven to 350°F (175°C).
   Keep phyllo covered with a slightly damp towel to prevent drying.
   Brush a 9×13 inch pan with clarified butter. Layer 10 sheets of phyllo, brushing each sheet with butter.
   Spread all chopped pistachios evenly over the base.
   Add remaining phyllo sheets on top, buttering each generously. Pour any leftover butter over the final layer.
4. Cut the Pastry
   Cut into squares or diamonds before baking, making sure the knife reaches the bottom of the pan. This ensures even absorption of syrup.
5. Bake
   Bake for 45–55 minutes until the top is deeply golden and crisp.
6. Finish With Syrup
   Immediately pour the cooled syrup over the hot pastry. Let it rest 4–6 hours or overnight so the syrup settles evenly.
   Garnish each piece with finely ground pistachios.

Tips

• Always keep unused phyllo covered to prevent it from drying out and cracking.
• Brush generously with butter to promote perfect flakiness and prevent dry areas.
• Allow resting time after adding syrup—this creates the ideal texture and balanced sweetness.