Description
Authentic Turkish Pistachio Baklava is a rich and nutty dessert made with layers of phyllo pastry, finely chopped pistachios, and sweet syrup.
Ingredients
Scale
- 1½ lb (≈40 sheets) phyllo pastry, thawed overnight
- 2½ sticks (1¼ cups) unsalted butter or ghee, melted
- 2 cups unshelled pistachios (≈1½ cups shelled), coarsely chopped
- 3½ cups granulated sugar
- 2 cups water
- ½ lemon, juiced (about 2 Tbsp)
- 1 tsp lemon zest plus extra for garnish
- 1 Tbsp rose water (optional)
Instructions
- Begin your baklava journey by processing the unshelled pistachios. Place them in a food processor and pulse them 5 to 7 times until they are coarsely chopped. Be careful not to over-process, as you want to maintain some texture. After chopping, transfer the pistachios to a bowl and set aside.
- Next, it’s time to prepare the syrup that will enhance the baklava’s flavor. In a medium saucepan, mix together the granulated sugar, water, lemon juice, and lemon zest. Bring the mixture to a vigorous boil, then reduce the heat and let it simmer for about 15 to 20 minutes until it thickens slightly. Once ready, take it off the heat and stir in the rose water if you’re using it. Set the syrup aside to cool completely.
- Preheat your oven to 350°F (175°C) while you start layering your phyllo dough. Generously brush the bottom of your baking pan with the melted butter. Layer one sheet of phyllo dough in the pan and brush its surface with more melted butter. Repeat this layering process with 7 additional sheets; you’ll have a total of 8 buttery layers at the bottom.
- After the initial layers are done, sprinkle one-third of the chopped pistachios evenly over the buttered phyllo. Layer on another 4 to 5 buttered phyllo sheets, followed by another third of the pistachios. Repeat this layering process until all the pistachios are used, finishing with 8 to 10 more buttered phyllo sheets on top.
- Using a sharp knife, carefully score the top layers of baklava into diamond shapes, making sure to cut all the way through to the bottom layer. Place the baklava in the preheated oven and bake for roughly 45 to 50 minutes or until the top is beautifully golden brown.
- As soon as you remove the baklava from the oven, immediately pour the cooled syrup over the hot baklava; this crucial step helps with achieving that iconic baklava texture where the syrup soaks into the layers. Allow the baklava to cool at room temperature for at least 4 hours, though it’s best if you can let it rest overnight.
Notes
Store in an airtight container at room temperature for up to 7 days. If freezing, ensure the baklava is well-wrapped to avoid freezer burn and can be stored for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 50 mg
- Protein: 3 g