Description

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.

Ingredients

Units Scale

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
3/4 cup honey
1/2 cup water
1 tbsp lemon juice
1 tsp rose water or orange blossom water (optional)
Crushed pistachios for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Mix chopped pistachios with ground cinnamon in a bowl.
Unroll the phyllo dough and cover with a damp towel to prevent drying.
Place one sheet of phyllo in the dish, brush with melted butter. Repeat layering and buttering for 8 sheets.
Sprinkle a layer of the nut mixture over the phyllo. Add 4 more sheets, buttering each, then another layer of nuts. Repeat until nuts are used up, finishing with 8 layers of buttered phyllo.
Cut baklava into squares or diamonds with a sharp knife.
Bake for 45–50 minutes, or until golden and crisp.
While baking, prepare syrup by combining sugar, water, honey, and lemon juice in a saucepan. Simmer for 10 minutes, stir in rose/orange blossom water, then cool.
Once baklava is out of the oven, immediately pour syrup evenly over the hot pastry. Let sit for several hours or overnight to soak fully.
Garnish with extra crushed pistachios before serving.

Notes

Keep phyllo covered with a damp towel while assembling to prevent it from drying out.
Baklava is best made a day ahead to allow full syrup absorption.
Use a very sharp knife for clean cuts before baking.

Nutrition

Serving Size: 1 piece
Calories: 210
Sugar: 14g
Sodium: 25mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg