Crispy layers of golden phyllo pastry filled with crushed pistachios and soaked in fragrant honey-lemon syrup—this rich and indulgent Middle Eastern dessert is a timeless favorite, perfect with a cup of strong coffee or tea. With its buttery crunch and aromatic syrup, baklava offers a decadent experience that delights in every bite.

Why You’ll Love This Recipe

This traditional pistachio baklava recipe captures the essence of Middle Eastern hospitality and dessert-making. The combination of flaky phyllo dough, buttery layers, and sweet, nutty filling drenched in a floral-scented syrup creates an irresistible treat. It’s perfect for celebrations or as a luxurious finish to any meal. The recipe is simple to follow and produces a stunning, crowd-pleasing dessert.

ingredients

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

1 package phyllo dough (16 oz), thawed
2 cups shelled pistachios, finely chopped
1 tsp ground cinnamon
1 cup unsalted butter, melted
1 cup sugar
¾ cup honey
½ cup water
1 tbsp lemon juice
1 tsp rose water or orange blossom water (optional)
Crushed pistachios for garnish

directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with some of the melted butter.
In a bowl, mix the finely chopped pistachios with ground cinnamon.
Unroll the phyllo dough and cover it with a damp towel to prevent drying out while assembling.
Place one sheet of phyllo dough in the baking dish and brush with melted butter. Repeat this layering and buttering process for 8 sheets.
Sprinkle a thin layer of the pistachio-cinnamon mixture evenly over the phyllo.
Continue layering 4 sheets of phyllo, each brushed with butter, followed by another layer of the nut mixture. Repeat this process until all the nuts are used, finishing with 8 buttered phyllo sheets on top.
Using a sharp knife, cut the assembled baklava into squares or traditional diamond shapes.
Bake for 45–50 minutes or until golden brown and crisp.
While the baklava bakes, prepare the syrup: in a saucepan, combine sugar, honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in the rose water or orange blossom water if using, then allow the syrup to cool.
Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry.
Let the baklava sit for several hours, preferably overnight, to absorb the syrup fully.
Garnish with crushed pistachios before serving.

Servings and timing

This recipe makes approximately 24 pieces.
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes (plus resting time for soaking)

Variations

Nut variations: Substitute pistachios with walnuts, almonds, or a mix of all three for a different flavor profile.
Add spice: A pinch of cardamom or ground cloves in the nut mixture adds aromatic depth.
Chocolate twist: Add a thin layer of finely chopped dark chocolate with the nuts for a modern take.
Coconut infusion: Mix a bit of shredded coconut with the nuts for a tropical touch.
Vegan version: Use plant-based butter and maple syrup instead of honey to make it vegan-friendly.

storage/reheating

Baklava stores exceptionally well. Keep it covered at room temperature for up to 5 days, or refrigerate for up to 10 days.
To retain its crispness, avoid sealing it in airtight plastic.
Freezing is also possible—place individual pieces in layers separated by parchment paper in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Do not reheat, as baklava is best enjoyed at room temperature.

FAQs

Can I make baklava ahead of time?

Yes, in fact, baklava tastes better after resting. It can be made a day or two ahead for optimal syrup absorption.

Is baklava best served warm or cold?

Baklava is traditionally served at room temperature, allowing the syrup to fully absorb and the layers to stay crisp.

How do I keep phyllo from drying out?

Cover the unused phyllo sheets with a damp kitchen towel while assembling to keep them pliable.

Can I use store-bought syrup?

It’s best to use homemade syrup for freshness and control over flavor, but in a pinch, a good quality store-bought version can suffice.

Is rose water necessary?

No, rose water is optional. It adds a floral note but can be omitted or substituted with orange blossom water.

Can I use a food processor for the nuts?

Yes, pulse the nuts until finely chopped, but avoid over-processing them into a paste.

Why is my baklava soggy?

Soggy baklava often results from pouring hot syrup over hot pastry. Ensure one is hot and the other is cool.

Can I reduce the sugar?

You can slightly reduce the sugar in the syrup, but keep in mind baklava is traditionally very sweet.

How do I get even diamond cuts?

Use a ruler and sharp knife. Cut in straight lines diagonally across the pan, then repeat in the opposite direction.

What should I serve with baklava?

Strong black coffee, Turkish tea, or unsweetened green tea complement the sweetness beautifully.

Conclusion

Traditional Pistachio Baklava with Honey Syrup is a decadent and satisfying dessert that combines delicate pastry with rich, nutty flavor and fragrant syrup. Whether served on holidays, at dinner parties, or simply as a sweet indulgence, it’s a recipe that impresses and delights with every layer. Master this classic and enjoy a timeless treat that never goes out of style.