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Turkish Pistachio Baklava Recipe

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This Turkish Pistachio Baklava is a classic, flaky, and sweet dessert made with layers of buttered phyllo dough and finely chopped pistachios, baked to golden perfection and drenched in a fragrant honey-lemon syrup. Ideal for special occasions or as a luxurious treat, this recipe yields crisp, nutty, and aromatic baklava that will impress any dessert lover.

Ingredients

Baklava Layers

  • 16 ounces (450 grams) phyllo dough, thawed according to package instructions
  • 1 cup (8.5 ounces) unsalted butter, melted
  • 1 pound (500 grams) finely chopped pistachios, about 4 cups

Syrup

  • 1 cup water
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice (juice of 1/2 lemon)
  • 1/2 cup (64 grams) honey

Garnish (Optional)

  • Pistachio flour
  • Chopped pistachios

Instructions

  1. Prepare phyllo dough: Thaw the phyllo dough overnight in the fridge and then bring to room temperature by leaving it on the counter for 30-60 minutes to prevent cracking during assembly.
  2. Preheat oven and prep pan: Preheat the oven to 350°F (175°C). Brush the bottom and sides of a 9×13-inch baking pan with melted butter to prevent sticking and add flavor.
  3. Trim phyllo dough: Cut the stack of phyllo dough in half to fit the pan, then cover with a damp towel to keep it from drying out while you work.
  4. Layer phyllo and pistachios: Place two phyllo sheets in the pan, brushing each generously with melted butter. Repeat until you have 10 layers. Spread about 3/4 cup of chopped pistachios evenly over the layers. Add 5 buttered sheets, then another 3/4 cup of pistachios. Repeat this layering process four times, finishing with 6-10 layers of buttered phyllo sheets. Brush the top layer with butter thoroughly. You will have 36-38 phyllo sheets in total layered with pistachios.
  5. Cut the baklava: Using a sharp knife, cut the layered baklava into diamond shapes all the way through to the bottom to facilitate even baking and easy serving.
  6. Bake: Bake the baklava for 50-70 minutes until the top is golden brown and crisp, indicating the phyllo is perfectly cooked.
  7. Make syrup: While baking, combine water and sugar in a medium saucepan and bring to a boil until the sugar dissolves. Add vanilla extract, lemon juice, and honey. Simmer the syrup gently for about 15 minutes. Remove from heat and allow to cool.
  8. Syrup the baklava: Once baked, immediately pour the cooled syrup evenly over the hot baklava to soak into the layers and create a crisp yet moist texture.
  9. Cool and rest: Allow the baklava to cool completely. Cover and let it rest at room temperature for 5-6 hours or ideally overnight to meld flavors and achieve the best texture.
  10. Garnish and serve: Optionally, sprinkle the baklava with pistachio flour and chopped pistachios for an added nutty appeal and decorative touch before serving.
  11. Storage: Store the baklava at room temperature, covered with a tea towel to maintain its crispness for up to 7-14 days.

Notes

  • Ensure phyllo dough is well thawed and handled gently to avoid tearing.
  • Be generous with butter layers for a rich, flaky texture.
  • Cutting the baklava before baking helps the syrup to penetrate evenly.
  • Pour syrup over hot baklava to keep the layers crisp.
  • Let the baklava rest overnight for the best flavor development.
  • Store in a cool dry place, avoid refrigeration as it can soften the crisp layers.
  • You can substitute walnuts or almonds for pistachios if desired, but pistachios are traditional.

Find it online: https://justsosavory.com/turkish-pistachio-baklava-recipe/