Golden, flaky layers of phyllo dough filled with finely chopped pistachios and soaked in a fragrant honey-lemon syrup—this traditional Middle Eastern dessert is rich, nutty, and irresistibly crisp with every bite. Its luxurious texture and aroma make it a timeless choice for holidays, celebrations, or when you want to impress with a homemade treat.

Why You’ll Love This Recipe

Classic Pistachio Baklava delivers a perfect balance of crispy pastry, sweet syrup, and nutty richness. It’s surprisingly simple to assemble, especially with store-bought phyllo dough, and keeps well for days. The aromatic syrup infuses the entire dish with citrus and floral notes, while the roasted pistachios offer delightful crunch and color. It’s an elegant and crowd-pleasing dessert that transcends borders and time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the baklava:

1 lb phyllo dough, thawed
2 cups shelled pistachios, finely chopped
1/2 cup granulated sugar
1 tsp ground cinnamon
1 cup unsalted butter, melted

For the syrup:

3/4 cup water
3/4 cup granulated sugar
1/2 cup honey
1 tbsp lemon juice
1 strip lemon zest
1/2 tsp rose water or orange blossom water (optional)

directions

Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
In a bowl, combine the finely chopped pistachios, sugar, and cinnamon. Set aside.
Unroll the phyllo dough and cover with a damp towel to prevent drying out.
Layer 8 sheets of phyllo in the prepared dish, brushing each sheet lightly with melted butter before adding the next.
Sprinkle 1/4 of the pistachio mixture evenly over the phyllo.
Add 4 more sheets of phyllo, brushing each with butter. Sprinkle another 1/4 of the nut mixture.
Repeat the layering and sprinkling until all the nut mixture is used. Finish with a top layer of 8 sheets of buttered phyllo.
Using a sharp knife, cut the baklava into diamond or square shapes before baking.
Bake for 45–50 minutes, or until the top is golden and crisp.
While the baklava bakes, prepare the syrup: Combine water, sugar, honey, lemon juice, and lemon zest in a saucepan. Bring to a simmer and cook for 10 minutes. Remove from heat and stir in rose water or orange blossom water, if using.
When the baklava comes out of the oven, immediately pour the hot syrup evenly over it.
Allow the baklava to soak for several hours or overnight at room temperature.
Garnish with additional crushed pistachios before serving.

Servings and timing

Servings: 24–30 pieces
Prep time: 30 minutes
Bake time: 45–50 minutes
Resting time: 6 hours to overnight
Total time: 7–8 hours (mostly inactive)

Variations

Mixed Nuts: Substitute or combine pistachios with walnuts, almonds, or hazelnuts.
Chocolate Drizzle: Add a drizzle of melted dark chocolate after the baklava is soaked and cooled.
Spiced Syrup: Infuse the syrup with cinnamon sticks or cardamom pods for added warmth.
Nut-Free Version: Use finely shredded coconut and dried fruits instead of nuts.
Mini Rolls: Roll small phyllo parcels instead of layering for a different shape and presentation.

storage/reheating

Store baklava at room temperature in an airtight container for up to 1 week. It does not require refrigeration and may lose its crispness if chilled. For extended storage, freeze for up to 3 months and thaw at room temperature. Reheating is not necessary; baklava is best served at room temperature.

FAQs

Can I make baklava ahead of time?

Yes, in fact, it’s best made a day in advance to allow the syrup to fully soak in.

Why do I need to pour the syrup over hot baklava?

This technique ensures maximum absorption, keeping the baklava moist inside and crisp outside.

Can I use salted pistachios?

Unsalted pistachios are recommended, but if using salted, reduce added salt or sugar to balance the flavor.

What if I don’t have rose water or orange blossom water?

You can omit it; the syrup will still be flavorful with honey and lemon alone.

Do I need to cut the baklava before baking?

Yes, cutting before baking helps prevent the phyllo from breaking apart and makes serving easier.

How do I keep phyllo dough from tearing?

Keep it covered with a damp towel while working to prevent drying out and cracking.

Can I use a different pan size?

Yes, but baking time may vary and the layers may be thicker or thinner depending on the pan size.

Is it possible to make this vegan?

Yes, substitute butter with melted coconut oil or vegan margarine, and ensure your phyllo dough is vegan-friendly.

Can I reduce the sugar?

You may reduce the sugar slightly in the syrup or filling, but baklava is traditionally a sweet dessert.

Why is my baklava soggy?

Too much syrup or underbaking can cause sogginess. Ensure it’s baked fully and syrup is evenly distributed.

Conclusion

Classic Pistachio Baklava is a timeless dessert that combines delicate pastry, crunchy nuts, and a fragrant syrup for a result that’s rich, sweet, and unforgettable. Whether served at a festive gathering or enjoyed with tea, it’s a recipe that brings people together and celebrates culinary tradition. With just a few ingredients and some patience, you can create a stunning homemade baklava that rivals any bakery.