The Best Pistachio Baklava Recipe

pistachios

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture, while almonds are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a unique flavor.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a richer flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is a vegan alternative, while maple syrup is often less expensive.

Chop 12 ounces of pistachios finely and set aside in a bowl.

Add 1.5 tablespoons of rose water and 1.5 tablespoons of sugar to the pistachios and mix them in, then set aside.

Remove phyllo dough from the freezer 2 hours prior to use.

Melt 226 grams of unsalted European butter.

Brush a generous amount of melted butter between each layer of phyllo dough.

Layer about 7 to 8 sheets of phyllo dough in a 13-inch cast iron pan, brushing butter between each layer.

Add the entire pistachio mixture on top of the phyllo layers.

Continue layering with 7 more sheets of phyllo dough on top of the pistachios, brushing butter between each layer.

Tuck in the edges of the phyllo dough as best as you can and brush the top with more melted butter.

Slice the baklava into thinner slices using a serrated knife.

Bake in a preheated oven at 375°F for 25 to 30 minutes, or until golden and crispy.

Meanwhile, prepare the sugar syrup by combining 1.5 cups of sugar, 3/4 cup of water, 3 tablespoons of rose water, a touch of lemon juice, and 1 tablespoon of honey in a saucepan.

Bring the sugar water mixture to a boil and let it simmer for 2 to 3 minutes.

Once the baklava is done baking, pour the warm syrup over the hot baklava.

Garnish with finely ground pistachios and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens