Description

A traditional Middle Eastern dessert made with delicate layers of buttery phyllo dough, spiced pistachio filling, and soaked in a fragrant honey-lemon syrup.

Ingredients

Units Scale

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)

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Instructions

Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
In a bowl, mix chopped pistachios, sugar, and cinnamon.
Layer 8 sheets of phyllo in the dish, brushing each with melted butter.
Sprinkle 1/4 of the nut mixture. Add 4 more sheets of buttered phyllo, then more nuts. Repeat until the nuts are used up, ending with 8 final buttered phyllo sheets.
Cut into diamonds or squares using a sharp knife. Bake for 45–50 minutes until golden and crisp.
Meanwhile, make the syrup: combine water, sugar, honey, lemon juice, and zest in a saucepan. Simmer for 10 minutes, remove from heat, and add rose water if using.
Pour the hot syrup over the hot baklava immediately after it comes out of the oven. Let soak for several hours or overnight.
Garnish with extra crushed pistachios before serving.

Notes

Use a damp towel to cover unused phyllo sheets while assembling to prevent drying out.
For best texture, allow baklava to soak in syrup overnight before serving.
Can be stored at room temperature for several days in an airtight container.

Nutrition

Serving Size: 1 piece
Calories: 220
Sugar: 18g
Sodium: 50mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg