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Turkish Baklava with Pistachios

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A classic Turkish-style baklava with crisp buttered phyllo, chopped pistachios, and a lemon-scented syrup.
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Prep Time 35 minutes
Cook Time 45 minutes
Resting Time 3 hours
Total Time 4 hours 20 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Turkish
Calories: 260
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-by-13-inch baking pan
  • Pastry brush
  • Sharp knife
  • Medium saucepan
  • Food processor or knife

Method
 

Make the syrup:
  1. Combine the sugar, water, honey, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. 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:
  1. Heat the oven to 350°F. Brush a 9-by-13-inch baking pan with melted butter.
  2. Stir the pistachios, walnuts if using, sugar, cinnamon, and salt together in a bowl.
  3. Lay one sheet of phyllo in the pan and brush lightly with butter. Repeat until you have 8 buttered sheets on the bottom.
  4. 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:
  1. Use a sharp knife to cut the baklava into diamonds or squares before baking, cutting all the way through to the bottom.
  2. Bake for 40 to 45 minutes, until deeply golden and crisp.
  3. 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.

Nutrition

Calories: 260kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 7gCholesterol: 25mgSodium: 95mgFiber: 2gSugar: 17g

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.