Description
A straightforward and addictive honey pistachio baklava recipe featuring flaky phyllo layers, nutty crunch, and a golden honey drizzle. Perfect for any occasion and easy enough for beginners.
Ingredients
- 1 package phyllo dough (about 16 oz / 450g), thawed
- 1 cup (225g) unsalted butter, melted
- 2 cups (250g) raw pistachios, shelled and finely chopped
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- ½ cup (120ml) honey
- 2 tablespoons (30ml) lemon juice
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- Finely chop pistachios and mix with ground cinnamon to create the nut filling.
- Thaw phyllo dough overnight in the fridge. Keep covered with a damp towel while working to prevent drying.
- Preheat oven to 350°F (175°C). Brush the bottom of a 9×13-inch baking dish with melted butter.
- Layer 8 sheets of phyllo in the dish, brushing each sheet with melted butter.
- Spread a thin, even layer of the pistachio mixture over the phyllo.
- Add another 6-8 sheets of phyllo on top, brushing each with butter. Finish with a final layer of phyllo and butter.
- Using a sharp knife, cut the baklava into diamond or square shapes all the way through to the bottom.
- Bake for 45-50 minutes until golden brown and crisp on top.
- While baking, combine sugar, water, honey, lemon juice, and vanilla extract in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and let cool slightly.
- Immediately pour the warm syrup evenly over the hot baklava when it comes out of the oven. Let cool completely for a few hours to allow syrup absorption and set the layers.
Notes
Keep phyllo covered with a damp towel to prevent drying and tearing. Brush each phyllo sheet generously with melted butter for crisp, golden layers. Cut baklava before baking to allow syrup penetration. Let baklava cool completely after pouring syrup for best texture. Syrup can be made ahead and warmed before use. Baklava keeps well at room temperature for 2-3 days; refrigerate for longer storage and bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: One piece (1/12th of
- Calories: 270
- Sugar: 18
- Sodium: 50
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: baklava, honey pistachio baklava, easy baklava recipe, homemade baklava, phyllo dessert, nutty dessert, honey syrup dessert