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–+ servings

Turkish Baklava with Pistachios

A classic Turkish-style baklava with crisp buttered phyllo, chopped pistachios, and a lemon-scented syrup.
Servings 24 pieces
Prep Time 35 minutes
Cook Time 45 minutes
Resting Time 3 hours
Total Time 4 hours 20 minutes

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
US Customary - Metric

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.

Nutrition

Calories: 260kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 7gCholesterol: 25mgSodium: 95mgFiber: 2gSugar: 17g
Calories: 260kcal
Course: Dessert
Cuisine: Turkish
Keyword: Baklava, Phyllo Pastry, Pistachio