Homemade Pistachio Baklava

Name: Homemade Pistachio Baklava
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Middle East
Ingredients: 24 phyllo dough sheets (thawed); 200 g of butter (melted and clarified); 300 g of pistachios (unsalted, blanched and crushed); 250 g of sugar (granulated); 200 ml of water; 80 g of honey; 1 tbsp of lemon juice; 1 tbsp of orange blossom water

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Homemade pistachio baklava wins you over with the contrast between its many crisp layers and a generous heart of nuts soaked in orange blossom syrup. This iconic Middle Eastern sweet goes wonderfully with mint tea or a strong coffee at the end of a meal.

Total time: 1 h 30
Prep: 30 min
Cook: 1 h
Rest: 4 h
Difficulty: Hard
Per person: €0.81

By the CookinBreak team

Ingredients 8

pieces

Estimated cost €13.00

For the pastry layers

24 phyllo dough sheetsthawed
1 cup buttermelted and clarified

For the filling

2 ½ cups pistachiosunsalted, blanched and crushed

For the syrup

Equipment

Saucepanheavy-bottomed, for the syrup
Pastry brushsilicone or natural bristle
Rectangular dishabout 20x30 cm
Very sharp knifefor pre-cutting the pieces

Instructions

Tap a number to check off the step, and a time to start a timer.

Make the syrup by bringing the sugar, water, honey and lemon juice to a boil in a saucepan for . Remove from the heat, stir in the orange blossom water and let cool completely at room temperature.

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Preheat your oven to 325 °F in conventional mode and generously butter the bottom and sides of a rectangular baking dish with a brush.

Place a first sheet of phyllo in the dish, gently brush it with melted butter, then repeat to stack 12 sheets, buttering each one in turn.

Spread the crushed pistachios evenly over the whole surface of the phyllo.

Cover with the remaining 12 sheets of phyllo, taking care to brush each layer with melted butter.

Carefully cut the baklava into small squares or diamonds with a sharp knife before baking, slicing all the way to the bottom of the dish.

Bake at 325 °F for , until the pastry is golden brown and evenly crisp.

As soon as it comes out of the oven, immediately pour the cooled syrup over the still-scorching baklava so you hear a distinct sizzle, then let rest for at least before serving.

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Goes well with

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Nutrition facts

per serving · estimate

286kcal

Protein4 g6%
Carbs32 g44%
Fat16 g50%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To preserve baklava's legendary crispness, follow the thermal shock rule closely: pour completely cold syrup over the cake fresh out of the oven. If both are hot, the pastry will turn soft and spongy.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 3 months once baked. Wrap tightly in plastic wrap, then in a freezer bag.

Storage : How long does it keep?

Keeps 5 to 7 days in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

It can be prepared the day before, and the syrup can be made ahead and kept in the fridge.

Reheating : How do you reheat it?

Oven: 5-10 min at 150°C to regain crispiness. Microwave not recommended (softens the pastry).

Variations

Replace half the pistachios with walnut halves or crushed almonds for a three-nut version.
Add a teaspoon of ground cinnamon directly to the chopped pistachios to bring out the spiced flavors.
Flavor the syrup with rose water instead of orange blossom water for a delicate floral note.

Mistakes to avoid

Forgetting to pre-cut the pieces before baking: baked phyllo becomes very brittle and would crumble completely under a knife.
Leaving the phyllo sheets exposed to air while assembling: always cover them with a clean, slightly damp towel so they don't dry out.
Using unclarified butter: the milk solids burn during a long bake and leave small bitter black specks on top.

Frequently asked questions

Can I use clarified butter or ghee for baklava?

Yes, it's even strongly recommended. Clarified butter removes the milk solids and water, which guarantees perfectly golden, crisp, distinct layers without any risk of blackening during the 50 minutes in the oven.

How do I know if the pistachios are chopped finely enough?

Chop them coarsely with a knife or in short pulses in a food processor. You should get small crunchy bits about 2 to 3 millimeters in size, and definitely not a fine powder, to keep all the texture in each bite.

Why cut the baklava before baking it?

Phyllo hardens and crumbles in the oven. Pre-cutting the pieces while raw allows for clean cuts without breaking the top layers and ensures the syrup penetrates all the way to the center as soon as it comes out of the oven.

What type of pan should I use for baking?

Use a metal or thick glass dish of about 20 by 30 centimeters with high sides. Metal pans conduct heat better and ensure a crisp, well-baked bottom.