I absolutely adore this recipe because the combination of pistachios and walnuts layered within buttery, crispy phyllo dough creates a rich, indulgent treat that feels both sophisticated and nostalgic. There’s something so satisfying about the way the sweet honey-lemon syrup perfectly balances the spice of cinnamon and cloves, making each bite a little piece of dessert paradise.
I adore crafting baklava with pistachios for its delightful blend of flavors and textures. The melted unsalted butter complements the layers of phyllo dough, while finely chopped pistachios and walnuts add a satisfying crunch.
Baklava is not so much a dessert in the traditional sense as it is a confectionary treat, with its syrupy center of honey and lemon acting to balance all the flavors in this delightfully rich dish.
Ingredients
Pistachios contain an abundance of protein and healthful fats, offering a flavor that is definitely nutty.
Walnuts: They have a high level of omega-3 fatty acids and a crunchy texture.
Dough Phyllo: Provides carbohydrates, which create crispy, flaky layers.
Honey: A sweetener found in nature that has antioxidants and increases sweetness.
Cinnamon: Provides warmth and spice, along with anti-inflammatory properties.
Cloves: Injects aromatic profundity and a suggestion of spiciness.
Lemon juice: Offers a sharp counterpoint, equalizing the sugary aspects.
Butter: Adds richness and assists in binding layers, guaranteeing moisture.
Ingredient Quantities
- 1 package of phyllo dough (16 oz/455 g), thawed
- 1 cup (230 g) unsalted butter, melted
- 2 cups (280 g) pistachios, finely chopped
- 1 cup (130 g) walnuts, finely chopped
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar, for syrup
- 1/2 cup (120 ml) honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
1. Set your oven to 350°F (175°C). Coat a 9×13-inch baking dish with a portion of the melted butter.
2. In a bowl, combine the pistachios, walnuts, 3/4 cup (150 g) of granulated sugar, cinnamon, and cloves. Set aside.
3. Roll out the phyllo dough and cover it with a damp cloth to keep it from drying out. Place one sheet of phyllo in the baking dish and brush it with melted butter. Do this with 7 more sheets of phyllo, brushing each with butter.
4. Divide approximately 1/3 of the nut mixture and spread it over the layers of phyllo. Place another 5 sheets of phyllo on top, brushing each with butter, then add another layer of nuts. Repeat this process one more time, ending with a layer of 5 sheets of phyllo, again brushed with butter.
5. With a knife that is sharp, cut the baklava into shapes that are diamond-like or square before it goes into the oven.
6. Preheat the oven to the correct temperature. Pour the syrup over the baklava while it is still hot, but not boiling. Bake for approximately 50 minutes, or until the baklava is the desired color and texture (golden and crisp).
7. Make the syrup while the baklava is baking. Combine water, 1 cup (200 g) of granulated sugar, honey, lemon juice, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
8. As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot baklava. It should sizzle as it hits the pastry.
9. Let the baklava cool all the way to room temperature, which might take a few hours, so that the syrup is completely absorbed.
10. Once the baklava has set, serve the pieces and enjoy! If any leftovers remain, store them in an airtight container at room temperature.
Equipment Needed
1. Oven
2. 9×13-inch baking dish
3. Pastry brush
4. Mixing bowl
5. Damp cloth
6. Sharp knife
7. Saucepan
8. Measuring cups and spoons
9. Airtight container
FAQ
- Q: Can I use a different type of nut instead of pistachios?Yes, you can use almonds or pecans instead of pistachios, if you like. Just change the amounts to suit your taste.
- Q: How should I store leftover baklava?B: Keep any leftover baklava in an airtight container at room temperature to eat baklava a week after making it. For baklava that’s good for a month, refrigerate it.
- Q: Can I prepare baklava in advance?A: Yes, baklava can be prepared days beforehand. In fact, as it sits, the flavors only get better, so it is an excellent make-ahead dessert.
- Q: Is it necessary to thaw the phyllo dough before using?A: Yes, thawing the phyllo dough according to package directions is key. This is usually done by placing the dough in the refrigerator overnight. Rushing this process can cause the sheets to tear apart, which is not desirable.
- Q: Can this recipe be made gluten-free?A: You must locate a phyllo dough substitute that is gluten-free, as gluten is found in traditional phyllo dough. The recipe’s other components are all free of gluten.
- Q: Can I reduce the sugar in the syrup?Q: Can you reduce the sugar in the syrup?
A: Yes, you can lower the amount of sugar in the syrup, but remember it could impact the baklava’s sweetness and texture.
- Q: What is the best way to serve baklava?A: Baklava is best served at room temperature. You can cut it into small bite-sized pieces, as it is very rich and flavorful.
Substitutions and Variations
Use ghee, an equal amount of which can also be substituted for unsalted butter in recipes, or use a non-dairy butter substitute to make a vegan version of this recipe.
Substitute almonds or pecans for pistachios in equal measure.
You can use hazelnuts or cashews in equal amounts to substitute for the walnuts called for in a recipe.
Use maple syrup or agave nectar in equal amounts if you want to achieve a different flavor.
You can substitute lime juice or apple cider vinegar in equal amounts for lemon juice and get a slightly different taste that is almost identical.
Pro Tips
1. Keep Phyllo Dough Moist: Phyllo dough can dry out quickly, so keep the sheets you are not using covered with a damp cloth. Work carefully and cover each sheet immediately after use.
2. Clarified Butter: Consider using clarified butter instead of regular melted butter. This removes the milk solids and moisture, resulting in a crisper texture.
3. Uniform Syrup Distribution: When pouring the syrup over the baklava, start from the edges and move towards the center to ensure even distribution. This helps the syrup absorb thoroughly and evenly.
4. Nut Mixture Alternative: If you prefer a slightly more complex flavor, you can toast the nuts lightly before chopping them. This will enhance their flavor and add depth to the baklava.
5. Syrup Temperature: Ensure the syrup is completely cooled before pouring it over the hot baklava. This contrast in temperatures helps the baklava absorb the syrup properly, making it moist without becoming soggy.
Baklava With Pistachios Recipe
My favorite Baklava With Pistachios Recipe
Equipment Needed:
1. Oven
2. 9×13-inch baking dish
3. Pastry brush
4. Mixing bowl
5. Damp cloth
6. Sharp knife
7. Saucepan
8. Measuring cups and spoons
9. Airtight container
Ingredients:
- 1 package of phyllo dough (16 oz/455 g), thawed
- 1 cup (230 g) unsalted butter, melted
- 2 cups (280 g) pistachios, finely chopped
- 1 cup (130 g) walnuts, finely chopped
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar, for syrup
- 1/2 cup (120 ml) honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
1. Set your oven to 350°F (175°C). Coat a 9×13-inch baking dish with a portion of the melted butter.
2. In a bowl, combine the pistachios, walnuts, 3/4 cup (150 g) of granulated sugar, cinnamon, and cloves. Set aside.
3. Roll out the phyllo dough and cover it with a damp cloth to keep it from drying out. Place one sheet of phyllo in the baking dish and brush it with melted butter. Do this with 7 more sheets of phyllo, brushing each with butter.
4. Divide approximately 1/3 of the nut mixture and spread it over the layers of phyllo. Place another 5 sheets of phyllo on top, brushing each with butter, then add another layer of nuts. Repeat this process one more time, ending with a layer of 5 sheets of phyllo, again brushed with butter.
5. With a knife that is sharp, cut the baklava into shapes that are diamond-like or square before it goes into the oven.
6. Preheat the oven to the correct temperature. Pour the syrup over the baklava while it is still hot, but not boiling. Bake for approximately 50 minutes, or until the baklava is the desired color and texture (golden and crisp).
7. Make the syrup while the baklava is baking. Combine water, 1 cup (200 g) of granulated sugar, honey, lemon juice, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
8. As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot baklava. It should sizzle as it hits the pastry.
9. Let the baklava cool all the way to room temperature, which might take a few hours, so that the syrup is completely absorbed.
10. Once the baklava has set, serve the pieces and enjoy! If any leftovers remain, store them in an airtight container at room temperature.
