Description
Discover the ancient secret to making perfect pistachio baklava with this traditional recipe. Layers of crispy phyllo dough, rich pistachio filling, and sweet syrup come together for a delightful dessert.
Ingredients
Scale
- 1 package phyllo dough (16 oz)
- 2 cups shelled pistachios, finely chopped
- 1 cup unsalted butter, melted
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 cup water
- 1 cup honey
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Mix pistachios, sugar, cinnamon, and cardamom in a bowl.
- Brush a baking dish with melted butter.
- Layer 8 sheets of phyllo dough, brushing each with butter.
- Sprinkle half the pistachio mixture over the phyllo.
- Add 6 more phyllo sheets, brushing each with butter.
- Sprinkle remaining pistachio mixture.
- Top with 8 more phyllo sheets, buttering each layer.
- Cut baklava into diamond shapes before baking.
- Bake for 45 minutes until golden brown.
- Boil water, honey, and lemon juice for syrup.
- Pour hot syrup over baked baklava.
- Let cool completely before serving.
Notes
- Keep phyllo dough covered with a damp towel to prevent drying.
- Use a sharp knife for clean cuts.
- Let baklava sit overnight for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg