Turkish baklava is one of the world’s most beloved pastries, made from paper-thin phyllo, rich nuts, butter, and a fragrant syrup that soaks into every crisp layer.
This version uses pistachios for a classic green filling, keeps the syrup lightly lemony, and bakes the pastry slowly so the top turns deeply golden while the center stays flaky.
Keep the phyllo covered while you work. The sheets dry quickly, so a clean towel over the stack makes layering much easier.
Serving Suggestions
Serve baklava in small pieces with strong coffee, Turkish tea, or mint tea. It is rich, so a little fresh fruit or plain yogurt on the side keeps the plate balanced.
Recipe Notes
Baklava is best after it rests for several hours, once the syrup has settled into the layers. Store it covered at room temperature for 2 to 3 days for the best texture.
Turkish Baklava with Pistachios
Equipment
- 9-by-13-inch baking pan
- Pastry brush
- Sharp knife
- Medium saucepan
- Food processor or knife
Ingredients
Baklava
- 1 lb phyllo dough thawed according to package directions
- 1 1/2 cups unsalted butter melted
- 3 cups shelled pistachios finely chopped, plus more for garnish
- 1/2 cup walnuts finely chopped, optional
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tbsp fresh lemon juice
- 1 tbsp orange blossom water optional
Instructions
Make the syrup:
- Combine the sugar, water, honey, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Simmer for 8 to 10 minutes, until slightly thickened. Remove from the heat, stir in the orange blossom water if using, and let the syrup cool completely.
Layer the baklava:
- Heat the oven to 350°F. Brush a 9-by-13-inch baking pan with melted butter.
- Stir the pistachios, walnuts if using, sugar, cinnamon, and salt together in a bowl.
- Lay one sheet of phyllo in the pan and brush lightly with butter. Repeat until you have 8 buttered sheets on the bottom.
- Sprinkle about one third of the nut mixture over the phyllo. Add 6 more buttered phyllo sheets, then another third of the nuts. Repeat once more, then top with the remaining phyllo, buttering each sheet.
Bake and soak:
- Use a sharp knife to cut the baklava into diamonds or squares before baking, cutting all the way through to the bottom.
- Bake for 40 to 45 minutes, until deeply golden and crisp.
- Immediately pour the cooled syrup evenly over the hot baklava. Let it rest uncovered for at least 3 hours before serving, then garnish with extra pistachios.
Notes
- Cool syrup poured over hot baklava helps the pastry stay crisp while absorbing flavor.
- If your phyllo sheets are larger than the pan, trim them to fit before you start layering.
- For a lighter flavor, use all pistachios and skip the walnuts.