Homemade Pistachio Baklava with Honey Orange Syrup
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.
Servings 15 servings
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.
- 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;
- 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.
Serving: 2pieces | Calories: 313kcal | Carbohydrates: 38g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 114mg | Potassium: 364mg | Fiber: 4g | Sugar: 19g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg