Baklava with Pistachio Nuts
Baklava with Pistachio Nuts is a Turkish classic for good reason — white granulated sugar does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 4 cup White granulated sugar
- 2 cup Water
- 2 Cinnamon sticks, each 3 inches long
- ¾ cup Honey
- 1 tbsp Lemon Juice
- 10 ½ lb Pistachio nuts
- 2 tsp Cinnamon powder
- 1 lb Phyllo Dough, at room temperature
- 10 ¼ lb Unsalted Butter, melted
Method
- If using frozen store-bought phyllo, thaw it inside its plastic package. Don’t open it until you’re ready to use it. If you’re in a hurry you can thaw it in its sealed plastic package in warm water.
- Chop the nuts with the powdered cinnamon in a food processor. You want a fine chop, not powder.
- Combine the sugar, honey, water, cinnamon sticks, and lemon juice in a large pot. Stir well and boil until the mixture reaches 220°F (100°C) on a candy thermometer (soft ball stage). Remove it from heat, skim the top, and let cool. Remove the cinnamon sticks. The lemon is an important ingredient in the syrup as it keeps it from crystallizing while cooling.
- Melt the butter in a saucepan while the syrup is boiling. You can clarify the butter but it’s not necessary.
- Preheat your oven to 350°F (180°C).
- Open the phyllo and unfold it. Brush the inside of the baking pan with melted butter. While assembling, cover the unused phyllo with a damp towel to prevent it from drying out. Make sure your butter is very liquid when you start. Put 6 sheets of phyllo in the pan, brushing each sheet with melted butter. Set aside another 6 sheets which will be used for the top layers.
- After the first 6 sheets, sprinkle a handful of the nut mixture over the last sheet. Add another sheet and repeat the process until you get to the last 6 sheets. Place the last 6 sheets on top of the rest, brushing each with butter. With a very sharp knife, cut the pastry into diamond shapes, all the way through. Sprinkle the top with water.
- Put the pastry into the preheated oven and bake for 1 hour or until the tops of the pastry are medium golden brown. When done, remove from the oven and ladle the cool syrup over the hot pastry.
- Let it sit for about 5–15 minutes, then drain off the excess syrup by tilting the pan as much as 45 degrees. Let it cool to near room temperature before eating.
Tips for the best Baklava with Pistachio Nuts
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Baklava with Pistachio Nuts ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Baklava with Pistachio Nuts recipe medium to make?
It is rated medium: 9 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for white granulated sugar?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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