Pistachio Honey Baklava
Crispy phyllo layers with roasted pistachios, butter, and warm honey syrup—an authentic Middle Eastern dessert that's irresistible.
- Total time
- 75 min
- Servings
- 24
- Calories
- 285
- Protein
- 5g
Ingredients
- 1 lb phyllo dough
- 1 cup unsalted butter
- 3 cup roasted unsalted pistachios
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1.5 cup honey
- ¾ cup water
- 1 tbsp lemon juice
- 3 count whole clove
Instructions
- 1
Preheat your oven to 350 °F (175 °C). Melt the butter in a small saucepan over low heat, then brush a 9×13-inch baking dish generously with melted butter using a pastry brush.
- 2
Finely chop the roasted pistachios until they resemble coarse breadcrumbs. Toss with 2 tablespoons sugar and 1 teaspoon ground cinnamon in a small bowl until evenly combined.
- 3
Lay one phyllo sheet in the prepared baking dish and brush lightly with melted butter. Repeat, layering 8 phyllo sheets total and brushing each with butter, working quickly so the dough doesn't dry out.
- 4
Sprinkle one-third of the pistachio mixture evenly over the phyllo base. Layer 4 more buttered phyllo sheets on top, brush with butter, then add another third of the pistachio mixture; repeat this layering once more, ending with 8 final phyllo sheets, each brushed with butter.
- 5
Using a sharp knife, cut the baklava into 24 pieces (6 rows by 4 columns, or diamond shapes), cutting all the way through to the bottom of the dish. Bake for 50–60 minutes, until the phyllo is deep golden brown and crispy, rotating the pan halfway through.
- 6
While the baklava bakes, combine honey, water, lemon juice, and 3 whole cloves in a saucepan. Bring to a simmer over medium heat and cook for 8–10 minutes until the syrup thickens slightly and becomes fragrant, then remove from heat and discard the cloves.
- 7
Remove the baklava from the oven and immediately pour the warm honey syrup evenly over the hot pastry, allowing it to soak into the cuts and corners. Let cool completely at room temperature for at least 30 minutes before serving, allowing the syrup to fully absorb.
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