Turkish-Arabic-style pistachio baklava (baklava pistachio) — sweet, crispy, and rich with butter! Layers of paper-thin filo dough filled with chopped pistachios, baked to golden perfection, then drizzled with honey-rose water syrup. A beloved indulgent Middle Eastern pastry.
🧂 Ingredients
🍽️ Servings: 24
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 pack filo pastry (500g), thawed according to package instructions
- 200g unsalted butter, melted
- 300g Filling: shelled pistachios, coarsely chopped
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 200g Syrup: granulated sugar
- 150 ml water
- 3 tbsp honey
- 1 tsp rose water
- 1 tsp lemon juice
- 1 stick cinnamon stick
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👩🍳 Instructions
- 1 Syrup: cook the sugar and water until boiling and the sugar has dissolved, then add the honey, rose water, and lemon juice
- 2 Cook for 5 minutes until slightly thickened
- 3 Let the syrup cool completely before using
- 4 Mix the chopped pistachios with the sugar and spices
- 5 Grease a 30x20cm (12x8-inch) baking pan with butter
- 6 Layer 8 sheets of filo one at a time, brushing melted butter over each sheet
- 7 Sprinkle the pistachio filling evenly over the top
- 8 Cover with 8 more sheets of filo, brushing each one with butter
- 9 Cut the baklava into diamonds or squares before baking
- 10 Bake in the oven at 175°C (350°F) for 35-40 minutes until golden brown
- 11 Immediately pour the cold syrup over the hot baklava (or hot syrup over cold baklava)
- 12 Let it soak for at least 4 hours before serving
💡 Tips
• Keep the filo covered with a damp cloth while working so it doesn't dry out and tear
• Either the syrup or the baklava must be hot while the other is cold — this is the key to getting that crispy texture
• Baklava tastes even better on the second day, once the syrup has fully soaked in
📊 Nutrition Facts / serving
210
Calories (kcal)
3 g
Protein
12 g
Fat
26 g
Carbs
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