middle-easternFlaky Pistachio Baklava
Forty thin phyllo sheets brushed with clarified butter around a layer of pistachios, baked golden and soaked in lemon syrup.
- Prep:
- 45 minutes
- Cook:
- 1 hour
- Waiting:
- 4 hours (letting the syrup soak in, 4 hours)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
12 minutesGentle simmerBring the sugar and water to a boil and simmer for 10 minutes, adding the lemon juice in the last 2 minutes. Off the heat, stir in the cardamom and let it cool completely.
Success cueThe syrup is slightly thick.
- 02
Oven
10 minutesOven heatHeat the oven to 170°C and melt the clarified butter.
Success cueThe butter is fully melted and the oven is hot.
- 03
Bottom layers
15 minutesBrush a baking pan with butter and lay 20 phyllo sheets in it, brushing every sheet with butter.
Success cueEvery sheet is coated with butter.
- 04
Pistachios
3 minutesSpread the finely chopped pistachios evenly over the sheets.
Success cueThe pistachios form an even layer.
- 05
Top layers
15 minutesLay 20 more sheets on top, brushing each one with butter, then cut through all the layers into diamonds.
Success cueEvery cut reaches the bottom of the pan.
- 06
Baking
45 minutesOven heatBake for 45 minutes.
Success cueThe layers are puffed and golden.
- 07
Syrup
2 minutesPour the cool syrup over the hot baklava as soon as it comes out of the oven.
Success cueThe syrup sizzles and soaks in quickly.
- 08
Serve
4 hoursLeave for 4 hours before serving.
Success cueThe syrup is absorbed and the top is still crisp.
Cooking tips
Pouring cold syrup over hot baklava creates that famous musical sizzle and keeps it crunchy for weeks.
- • Cut the baklava all the way through before baking; cutting it afterwards crushes the layers.
Common mistakes
- • Pouring hot syrup over the hot baklava, which makes it soggy.
- • Cutting after baking, which crushes the layers.
- • Leaving the phyllo uncovered so it dries and cracks; keep it under a damp towel.
Serving ideasServe at room temperature with unsweetened Arabic coffee or mint tea.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 525
- Protein
- 8.3g
- Carbs
- 54.9g
- Fat
- 31.8g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How do I store baklava?
In an airtight box at room temperature for up to 1 week. Do not refrigerate it: the syrup hardens and the layers soften.
Can I freeze it?
Yes, for up to 3 months. Thaw it uncovered at room temperature so it stays crisp.
Can I use walnuts instead of pistachios?
Yes, in the same amount. Chop them finely in the same way.
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