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This homemade Pistachio Baklava is made with buttery layers of flaky phyllo dough, fresh ground pistachios, fragrant toasted cardamom, and drizzled in an orange honey syrup 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.
Ground pistachios, a hint of cardamom, buttery layers of crispy phyllo dough and the most incredible orange scented honey syrup...this homemade baklava is just incredible.
And if you think it's hard to make, it's not. While it takes some time, the steps are not at all difficult.
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 (for any occasion really!).
**Try this homemade Candied Ginger or these Chocolate Covered Orange Peels for some other great gift ideas**
The Ingredients
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.
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Why This Recipe Works
- Pre-made phyllo dough, while kind of a hassle to work with, gives this the most incredible buttery, flaky consistency;
- The syrup has just a hint of orange flavor for a perfect citrusy freshness;
- A small amount of cardamom in the pistachios gives the filling a citrusy herbal taste, and complements the orange syrup perfectly;
- Pouring the syrup on when the pastry is hot out of the oven helps it to soak in and
- crisp up;
- Letting the baklava sit for at least 6 hours ensures the syrup has enough time to soak in.
Step By Step Instructions
Prepare the honey syrup in advance to allow it time to cool (see below).
Thaw the phyllo dough according to the instructions to the package.
You may need to trim the edges to fit in your pan. I had to trim about 1" off every side to fit in my pan.
Preheat the oven to 325F 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 (or ghee to get a more even crispness). This does not need to be perfect.
Just brush a light layer of the melted butter or ghee on each sheet of dough. Continue until you have 10 sheets of buttered phyllo dough layered in the pan.
Add ⅕ 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 phyllo dough.
Use your hands to press down lightly to remove any air bubbles, then brush with the last layer of butter.
Slice the baklava in squares or triangles with a sharp knife.
Bake for 60-70 minutes, until phyllo dough is golden brown on top. Remove from the oven and pour the syrup on top (see below for syrup instructions).
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.
Recipe Tips:
- Be sure the phyllo dough is fully thawed before using it;
- Cut the phyllo dough so it fits in the pan you're using - I use kitchen scissors to cut through the whole stack of dough at a time;
- Substitute ghee (clarified butter) for the butter to ensure even cooking;
- 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.
- Press down on the payers to remove any air pockets (before baking);
- Cut the baklava into 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.
Storing Options
Baklava will keep in an airtight container at room temperature for about 2-3 weeks. It can also be stored in the fridge, but may lose some of it's crispness.
Freezing Options
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.
Frequently Asked Questions
Not all baklava is made with pistachios, but pistachios are typically used in Turkish baklava.
There can be many differences between the two, but Greek baklava tends to use ingredients like walnuts and cinnamon, while Turkish baklava uses pistachios and a sweet syrup.
Baklava is best eaten at room temperature. It will be too sticky when it is hot, and chewier when it is cold.
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.
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.
More Amazing Sweet Treats from Different Countries!
- Hotteok Recipe (Sweet Korean Pancakes);
- Cinnamon Swirls (these things are like candy!!);
- Mini Pavlova Recipe;
- Almond Meringue Cookies:
- Dark Chocolate Truffles;
- Buttercrunch (Butter Toffee).
Did you make this recipe? Rate the recipe and leave a comment to let me know how it turned out!
This recipe was originally published in December 2018. It has been updated with better content and photos. For a good laugh, scroll down to the bottom of the post and check out the old photo!
Homemade Pistachio Baklava with Honey Orange Syrup
Ingredients
- 1 package phyllo dough
- 4 cups pistachios ground
- ¼ tsp. ground cardamom
- 2 sticks butter melted
Orange Honey Syrup:
- 1 cup coconut sugar
- ½ cup honey
- ½ cup water
- ¼ cup orange juice
Instructions
- Prepare the honey syrup in advance.
- Thaw the phyllo dough according to the instructions to the package. Preheat the oven to 325F 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 ⅕ 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 phyllo dough.
- Use your hands to press down lightly to remove any air bubbles, then brush with the last layer of butter.
- 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.
- Let the baklava sit for 6-8 hours before serving to allow the flavors to meld together.
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:
- Be sure the phyllo dough is fully thawed before using it;
- Cut the phyllo dough so it fits in the pan you're using - I use kitchen scissors to cut through the whole stack of dough at a time;
- Substitute ghee (clarified butter) for the butter to ensure even cooking;
- 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.
- Press down on the payers to remove any air pockets (before baking);
- Cut the baklava into 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.
- 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
Check out the old photo for a good laugh!
