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This homemade Pistachio Baklava is made with buttery layers of flaky phyllo dough, fresh ground pistachios and toasted cardamom, and drizzled in an orange honey sauce for the perfect amount of sweet. Check out this easy step by step tutorial on how to make baklava.
If you’ve ever had baklava before, you know of it’s deliciousness. Buttery, slightly sweet and sticky and just drool on the floor delicious, this pistachio baklava is just SO GOOD.
And if you think it’s hard to make, it’s not. While it takes some time, the steps are not at all difficult. Just don’t tell anyone else. Make them think you slaved for hours on this extremely “complicated” dessert. No one will know.
This is the perfect last minute Christmas gift! Make a batch, wrap some or all of it in parchment paper once done, and you’ve got the perfect thoughtful last minute gift.
I don’t know about you guys, but I am ready for the new year to start. I’ve got so many plans and goals this year, I think it’s going to be a good one! Plus, we spent this holiday season buying a house and moving, so I am just TIRED. The holidays are certainly busy for food bloggers, and it’s time for a little break!
That said, we’ve got a couple last hurrahs heading your way before we start off with January’s healthy kick. Like this totally amazing pistachio baklava recipe.
**Try this homemade Candied Ginger or these Chocolate Covered Orange Peels for some other great gift ideas**
The Ingredients for Pistachio Baklava (what is baklava made of?)
Unless you want to make your own phyllo dough, I highly recommend buying it at the store. It should be in the frozen section with the pie crusts.
This recipe is for pistachio baklava, but you can also use walnuts, pecans, almonds, or any other nut your heart desires. Or a combo of them all. This recipe works great will all nuts.
The remaining ingredients are easy to find at your local grocery store, or you can buy them through the below Amazon link (affiliate links – I earn a small commission if you buy through these links to keep this site up and running):
How to Make Baklava: Step-by-step Tutorial
Thaw the phyllo dough according to the instructions to the package. You may need to trim the edges to fir in your pan. I had to trim about 1″ off every side to fit in my pan. Preheat the oven to 325 degrees.
Use a food processor to grind the pistachios. Add the ground cardamon and mix together. Set aside.
Keep the phyllo dough covered with a damp (not wet) towel while working with it to prevent it from drying out. If it dries out too much it will be crumbly and difficult to work with.
Generously butter a 9×13″ baking sheet. Lay a sheet of phyllo dough down and brush with melted butter. This does not need to be perfect. Just brush a light layer of the melted butter on each sheet of dough. Continue until you have 10 sheets of buttered phyllo dough layered in the pan.
Add 1/5 of the ground pistachios on top of the phyllo dough. Layer another 5 buttered sheets of phyllo over the pistachios. Continue layering pistachios between 5 sheets of buttered phyllo dough until pistachios are gone.
Top the last layer of pistachios with 10 sheets of buttered phyllo dough. Slice the baklava in squares or triangles with a sharp knife. Bake for 60-70 minutes, until phyllo dough is golden brown on top.
How to make syrup for baklava
Heat the syrup ingredients in a saucepan and simmer for 4-5 minutes. Remove from heat and let cool to room temperature. It is important that the syrup cool to room temperature so the pastry doesn’t get soggy.
Remove the baklava from the oven and immediately pour the cooled syrup over the top. It should start to sizzle.
Then you want to leave the pan out on the counter, uncovered, for AT LEAST 6 hours. This lets the syrup soak up in between the layers and gives us the deliciously sweet and sticky treat that we love so much.
Baklava Recipe Tips:
- You can use walnuts, pecans, almonds, or any kind of nut in place of the pistachios if desired.
- Add orange peel, lemon peel, cloves, cinnamon, etc. to the syrup if you’d like a different flavor. Be creative!
- Keep the phyllo dough covered with a damp (not wet) towel while working with it to prevent it from drying out. If it dries out too much it will be crumbly and difficult to work with.
- Cut the baklava squares OR triangles before baking.
- Make the syrup far enough in advance so it has time to cool to room temperature before your baklava is done baking.
- After you have poured the syrup on, it is important to let it sit, uncovered at room temperature, for at least 6 hours so the syrup is soaked up properly. Otherwise, your baklava could be a goopy mess.
Why is my baklava soggy?
The most common cause of soggy baklava is pouring the syrup over the top without letting it cool to room temperature first. Sogginess can also occur if the baklava is not cooked long enough. Keep in mind that the baklava is supposed to have a chewy, slightly candied texture. It won’t be totally crisp.
Why is my baklava dry?
The most common reason for dry baklava is not enough syrup. If your baklava seems dry, drizzle a little more syrup over it until it reaches the desired consistency. If you follow this recipe exactly, your baklava should not come out dry.
Do you eat baklava hot or cold?
Baklava is best eaten at room temperature. It will be too sticky when it is hot, and chewier when it is cold.
How long does baklava keep? How to store baklava.
Baklava will keep in an airtight container at room temperature for about 2-3 weeks. It can also be store in the fridge, but may lose some of it’s crispness.
Can baklava be frozen?
Baklava can be frozen either before or after baking. To freeze before, layer the phyllo dough and pistachios according to the recipe instructions. Wrap in freezer safe plastic wrap and aluminum foil and place in the freezer. Can be stored in the freezer for up to 3 months. To thaw, place in the fridge for 4-6 hours, or overnight. Finish making the baklava according to the recipe instructions. Remember to ensure your syrup is room temperature before pouring it over the hot baklava.
To freeze baklava after baking, place the pieces in an airtight, freezer safe container. If you are layering the baklava in the container, be sure to pay a piece of wax paper down between layers to prevent it from sticking together. Can be stored in the freezer for up to 3 months. To thaw, place in the fridge for 4-6 hours, or overnight. Let the baklava come to room temperature before serving for best results.
Is baklava vegan?
This pistachio baklava is not vegan as it uses both butter and honey. If you’re looking for vegan options, try this Vegan Baklava recipe from Yup it’s Vegan.
Tools used to make Pistachio Baklava
– 9×13″ baking dish
– Pastry brush
– Glass bowls
More awesome holiday desserts and treats
Gooey Pecan Pie Bars
Pumpkin Pie Pecan Bars
Chocolate Covered Lemon Slices
Caramel Apple Galette
Brown Butter Apple Crisp
Did you make this pistachio baklava recipe? Rate the recipe and leave a comment to let me know how it turned out!
Homemade Pistachio Baklava with Honey Orange Syrup
Ingredients
- 1 package phyllo dough
- 4 cups pistachios
- 1/4 tsp. cardamom toasted and ground
- 2 sticks butter melted
Orange Syrup:
- 1 cup coconut sugar
- 1/2 cup honey
- 1/2 cup water
- 1/4 cup orange juice
Instructions
- Thaw the phyllo dough according to the instructions to the package. Preheat the oven to 325 degrees.
- Use a food processor to grind the pistachios. Add the ground cardamon and mix together. Set aside.
- Keep the phyllo dough covered with a damp (not wet) towel while working with it to prevent it from drying out. If it dries out too much it will be crumbly and difficult to work with.
- Generously butter a 9x13" baking dish. Lay a sheet of phyllo dough down and brush with melted butter. Continue until you have 10 sheets of buttered phyllo dough layered in the dish.
- Add 1/5 of the ground pistachios on top of the phyllo dough. Layer another 5 buttered sheets of phyllo over the pistachios. Continue layering pistachios between 5 sheets of phyllo dough until pistachios are gone.
- Top the last layer of pistachios with 10 sheets of buttered phyllo dough. Bake for 60-70 minutes, until phyllo dough is golden brown and crisp.
- Remove from the oven and pour the room temperature syrup over the hot baklava. You should hear it sizzling.
Honey Orange Syrup
- Heat the syrup ingredients in a saucepan and simmer for 4-5 minutes. Remove from heat and let cool to room temperature before pouring over the hot baklava.
Expert Tips:
- You can use walnuts, pecans, almonds, or any kind of nut in place of the pistachios if desired.
- Add orange peel, lemon peel, cloves, cinnamon, etc. to the syrup if you'd like a different flavor. Be creative!
- Keep the phyllo dough covered with a damp (not wet) towel while working with it to prevent it from drying out. If it dries out too much it will be crumbly and difficult to work with.
- Cut the baklava squares OR triangles before baking.
- Make the syrup far enough in advance so it has time to cool to room temperature before your baklava is done baking. After you have poured the syrup on, it is important to let it sit for at least 6 hours so the syrup is soaked up properly. Otherwise, your baklava could be a goopy mess.
- If the baklava is too dry, add additional syrup until it reaches a desired consistency. Note that baklava should NOT be soaked in excessive amounts of syrup. The syrup in this recipe should be adequate.
- Baklava will keep in an airtight container at room temperature for about 2-3 weeks. It can also be store in the fridge, but may lose some of it's crispness.
- To freeze baklava before baking, layer the phyllo dough and pistachios according to the recipe instructions. Wrap in freezer safe plastic wrap and aluminum foil and place in the freezer. Can be stored in the freezer for up to 3 months. To thaw, place in the fridge for 4-6 hours, or overnight. Finish making the baklava according to the recipe instructions. Remember to ensure your syrup is room temperature before pouring it over the hot baklava.
- To freeze baklava after baking, place the pieces in an airtight, freezer safe container. If you are layering the baklava in the container, be sure to pay a piece of wax paper down between layers to prevent it from sticking together. Can be stored in the freezer for up to 3 months. To thaw, place in the fridge for 4-6 hours, or overnight. Let the baklava come to room temperature before serving for best results.
Nutrition
Did you make this homemade baklava recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!
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