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Several diamond-shaped pieces of homemade pistachio baklava on a wooden plate, featuring flaky layers, a bright green pistachio filling, and a glistening honey syrup drizzle.

Easy Homemade Pistachio Baklava (A Fool proof Recipe)

Crispy phyllo, buttery pistachios, and sweet honey syrup this easy Pistachio Baklava recipe is your foolproof guide to a classic dessert.
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time: 4 hours
Total Time 5 hours 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Greek, Middle Eastern, Turkish
Calories: 3000
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Filling
  • 1 lb Pistachios (450g) shelled and unsalted
  • 1 tsp Ground Cinnamon
For the Syrup
  • 1 cup Water
  • 1 cup Granulated Sugar
  • 0.5 cup Honey
  • 1 slice Lemon
For Assembly
  • 1 (16 oz) package Phyllo Dough (450g) thawed

Equipment

  • 1 9x13 inch Baking Pan Glass or metal works w
  • 1 Pastry brush Essential for applying butter to the phyllo
  • 1 Small Saucepan For making the syrup.
  • 1 Food Processor Optional, for chopping the nuts

Method
 

Prepare the Syrup
  1. In a small saucepan, combine water, sugar, and the slice of lemon. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
    Thick, golden honey being poured into a small silver saucepan containing a sugar and water mixture, with a fresh lemon slice nearby, to create the sweet syrup for baklava.
  2. Remove from heat, discard the lemon slice, and stir in the honey. Let the syrup cool down completely.
    A wooden honey dipper drips a stream of hot, steaming honey syrup back into a rustic copper saucepan on a dark wooden board, with a lemon slice on the side for making baklava syrup.
Prepare the Filling & Pan
  1. In a food processor, pulse the pistachios until they are coarsely ground. Mix with the ground cinnamon.
    A hand adding a spoonful of ground cinnamon to a white ceramic bowl filled with finely chopped and whole green pistachios to create the aromatic filling for baklava.
  2. Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9x13 inch baking pan with melted butter.
    A hand using a yellow silicone pastry brush to spread melted butter evenly over a thin sheet of phyllo dough inside a clear glass baking dish. A small bowl of melted butter is to the side.
Assemble the Baklava
  1. Unroll your phyllo dough. Keep it covered with a damp towel to prevent it from drying out.
    A sheet of delicate, paper-thin phyllo dough spread out on a wooden countertop and partially covered with a damp white kitchen towel to prevent it from drying out.
  2. Place one sheet of phyllo in the pan and brush it generously with melted butter. Repeat this for 10 layers.
    A hand using a pastry brush to spread a generous layer of melted butter over a thin sheet of phyllo dough in a dark square baking pan while making baklava.
  3. Sprinkle half of the pistachio mixture evenly over the top.
    A top-down view of hands sprinkling a thick, even layer of vibrant green, coarsely ground pistachios over a stack of buttered phyllo sheets in a baking pan for a pistachio baklava recipe.
  4. Add another 10 layers of buttered phyllo on top of the nuts
    A hand using a pastry brush to apply melted butter to a top layer of phyllo dough placed over the pistachio filling while assembling baklava in a baking pan.
  5. Sprinkle the remaining pistachio mixture over the top.
    A top-down view of hands sprinkling a thick, even layer of vibrant green, coarsely ground pistachios over a stack of buttered phyllo sheets in a baking pan for a pistachio baklava recipe.
  6. Finish with a final 10 layers of buttered phyllo dough. Brush the top layer generously with butter.
    A hand using a pastry brush to apply a final generous coat of melted butter to the top layer of phyllo dough while assembling baklava in a baking pan.
Cut and Bake
  1. Before baking, use a very sharp knife to cut the baklava into 24 diamond or square shapes. You must cut all the way to the bottom.
    A close-up of a chef's hands carefully using a long, sharp knife to cut a precise diamond pattern into a glass dish of unbaked homemade pistachio baklava.
  2. Bake for 40-45 minutes, or until the top is a deep golden-brown and crispy.
    A view through an oven door window showing a tray of pre-cut baklava baking to a deep golden-brown color under the warm oven light, with steam rising.
  3. CRUCIAL STEP: As soon as the baklava comes out of the oven, immediately pour the cool syrup evenly over the hot baklava. You will hear a satisfying sizzle.
    A close-up action shot of cool honey syrup being poured from a glass pitcher onto a pan of hot, golden-brown baklava, creating a visible sizzle and steam.
  4. Let the baklava sit at room temperature for at least 4 hours, uncovered, to fully absorb the syrup.
    Several diamond-shaped pieces of homemade pistachio baklava on a wooden plate, featuring flaky layers, a bright green pistachio filling, and a glistening honey syrup drizzle.

Notes

  • Phyllo Dough: Make sure your phyllo dough is completely thawed in the refrigerator overnight. It's very delicate, so work gently and keep it covered with a damp towel.
  • Hot Syrup on Cold Baklava? No! The rule is cool syrup on hot baklava. This ensures the layers stay crispy and don't become soggy.
  • Cutting: It is essential to cut the baklava before baking. It is almost impossible to get clean cuts after it has been baked.