Description
This classic Baklava recipe features layers of delicate phyllo pastry, rich butter, and a luscious pistachio nut filling, all soaked in a fragrant honey and orange blossom syrup. Baked to a golden crisp and cut into elegant shapes, this Middle Eastern dessert is perfect for special occasions or whenever you crave a sweet, nutty treat.
Ingredients
Pastry and Nuts
- 14 oz phyllo pastry sheets (approximately 33 sheets or more)
- 10 oz butter (or ghee/clarified butter), melted
- 4 cups pistachios, crushed (or substitute with walnuts, cashews, hazelnuts, etc.)
Syrup
- 1 cup sugar
- 1 cup water
- 2/3 cup honey (or additional 2/3 cup simple syrup)
- 1/2 tsp orange blossom water (or rose water)
- 2 cardamom pods, lightly crushed (optional)
- 1/2 vanilla bean, split lengthwise (optional)
- 1 tsp lemon juice
Instructions
- Make the syrup: Combine sugar and water in a medium-large saucepan over medium heat, stirring frequently until sugar is nearly dissolved. Add lightly crushed cardamom pods, split vanilla bean (including scraped seeds), and lemon juice. Bring to a gentle boil until sugar fully dissolves, then remove from heat. Stir in honey and orange blossom water. The syrup should have a consistency similar to maple syrup. Let cool for 10 minutes, strain out solids, and allow to cool completely.
- Prepare the nuts: Place the pistachios or chosen nuts in a food processor and pulse until they reach a medium-crumb texture. Measure out 4 cups of ground nuts.
- Melt the butter: Melt the butter in a microwave-safe bowl or on the stovetop over medium-low heat to use for brushing the phyllo layers.
- Prepare the phyllo pastry: If using frozen phyllo, thaw according to package instructions. Cut sheets to fit a 9x13-inch (23x33 cm) pan or your chosen baking dish. Keep sheets covered with a damp towel to prevent drying.
- Assemble the baklava: Brush the bottom of the baking dish with melted butter. Layer 8 sheets of phyllo one at a time, brushing each sheet evenly with butter. Spread 1/2 cup of the ground pistachios evenly over the layered phyllo. Alternate layering 3 buttered phyllo sheets followed by pistachios until all are used, finishing with 4 buttered phyllo sheets on top.
- Cut the pastry: Preheat the oven to 325ºF (165ºC) fan-assisted. Using a sharp knife, cut the baklava into desired shapes: diamond by making parallel lengthwise cuts and diagonal slices; squares or rectangles by vertical and horizontal cuts; or triangles by cutting large squares diagonally.
- Bake: Place the baking dish on the middle rack and bake for about 1 hour until golden brown and crisp. Check at 30 minutes and tent with foil if browning too fast on top.
- Add the syrup: Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry.
- Cool and serve: Allow the baklava to cool and absorb the syrup for at least 6 hours; overnight is ideal. Optionally garnish with extra chopped nuts or melted chocolate drizzle before serving.
Notes
- The total number of phyllo layers is 33, with specific layering: first 8 sheets, then pistachios, then alternating between 3 sheets and pistachios, finishing with 4 sheets on top.
- Keep phyllo sheets covered with a damp towel to prevent them from drying out during assembly.
- Adjust cuts for your preferred serving shapes; baklava can be cut into diamonds, squares, rectangles, or triangles.
- If the top browns too quickly during baking, tent with aluminum foil to prevent burning.
- Use ghee or clarified butter as alternatives for richer flavor and better shelf-life.
- Cardamom, vanilla bean, and orange blossom water add subtle fragrance but are optional based on preference.
- For a dairy-free version, substitute butter with a vegan butter alternative.
