Crisp Pistachio Baklava With Sweet Honey-Soaked Layers

Pistachio baklava is the stack of phyllo brushed with butter and filled with nuts, soaked in honey syrup. I brush every sheet so the layers separate cleanly when you cut.

The recipe showcases the rich flavors of pistachios combined with a touch of honey, creating a memorable dessert that’s both crunchy and gooey. A perfect way to impress your guests with an authentic Pistachio Baklava Recipe!

Delicious Pistachio Baklava

This baklava features layers of phyllo dough generously filled with chopped pistachios and drenched in a sweet honey syrup. The preparation takes about 1 hour, followed by a baking time of 45 minutes, yielding approximately 24 pieces.

Ingredients

1 package (16 oz) phyllo dough, thawed
2 cups unsalted pistachios, finely chopped
1 cup unsalted butter, melted
1 teaspoon ground cinnamon
1 cup water
1 cup granulated sugar
1/2 cup honey
1 teaspoon vanilla extract
Chopped pistachios for garnish (optional)

Instructions

Prepare the Phyllo: Preheat your oven to 350°F (175°C). Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
Make the Filling: In a bowl, combine the chopped pistachios and ground cinnamon. Set aside.
Assemble the Baklava: Brush a 9×13 inch baking dish with melted butter. Layer 10 sheets of phyllo, brushing each sheet with butter before adding the next. Sprinkle a thin layer of the pistachio mixture on top. Repeat the layering process, placing 5 sheets followed by pistachios, until all pistachios are used. Top with 10 additional butter-brushed phyllo sheets.

Cut the Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes.
Bake: Bake in the preheated oven for 45-50 minutes or until golden brown and crisp.
Prepare the Syrup: In a saucepan, combine water, sugar, and honey. Bring to a boil, then reduce heat and let it simmer for about 10 minutes. Stir in the vanilla extract and remove from heat.

Soak the Baklava: Once the baklava is baked, remove it from the oven and immediately pour the hot syrup evenly over the hot baklava. Let it cool completely before serving.
Serve: Optionally, garnish with additional chopped pistachios and serve the baklava at room temperature.