For the syrup: sugar water lemon juice honey (optional) rose water or orange blossom water (optional)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
Prepare the nut filling by combining finely chopped pistachios, sugar, and cinnamon (if using) in a bowl.
Layer the phyllo dough: Place one sheet of phyllo in the dish and brush with melted butter. Repeat until you have 6–8 layers.
Add half the pistachio filling evenly over the layered phyllo.
Add more phyllo layers (about 6 sheets), brushing each with butter.
Add the remaining pistachios, then top with the final 8–10 phyllo sheets, buttering each one.
Cut the baklava into diamonds or squares using a sharp knife. Cut all the way through to the bottom.
Bake for 40–50 minutes, or until golden brown and crisp.
While baking, prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Simmer for 10 minutes. Add honey and floral water if desired. Let cool slightly.
Pour the warm syrup evenly over the hot baklava immediately after removing it from the oven. Let it soak and cool completely before serving.
Servings and timing
This recipe yields about 24–30 pieces. Prep time: 20 minutes Cook time: 45 minutes Cooling/soaking time: 2–3 hours Total time: Approximately 3 hours 15 minutes
Variations
Use mixed nuts: Combine pistachios with walnuts, almonds, or hazelnuts.
Add spice: Use cardamom, nutmeg, or cloves for a warm spice twist.
Vegan version: Use plant-based butter and ensure phyllo is egg- and dairy-free.
Mini baklava: Use mini muffin tins for bite-sized portions.
Chocolate drizzle: Drizzle cooled baklava with dark chocolate for a modern flair.
Rose or orange syrup: Flavor the syrup with floral water for a traditional touch.
Lemon pistachio: Add lemon zest to the nut mixture for a bright flavor.
Baklava rolls: Roll individual sheets with filling and bake as cigars for a different presentation.
Layered with cream: Add a thin layer of sweetened ashta between nut layers for a creamy twist.
Top with whole pistachios: For an elegant look, press whole pistachios into the top layer before baking.
Storage/Reheating
Store baklava at room temperature in an airtight container for up to 5 days.
For longer storage, refrigerate for up to 2 weeks, though it may lose some crispness. Bring to room temperature before serving.
To freeze, place in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature.
To re-crisp, warm in a 300°F (150°C) oven for 5–10 minutes.
FAQs
What makes this baklava recipe “easy”?
It uses fewer layers and ingredients while keeping the traditional method intact. The simplified filling and straightforward layering make it beginner-friendly.
Can I use store-bought phyllo dough?
Yes, store-bought phyllo is standard for baklava and works perfectly when thawed and handled gently.
How do I prevent phyllo from drying out?
Keep unused sheets covered with a clean, damp kitchen towel while working to prevent them from drying and cracking.
Can I make this ahead of time?
Yes, baklava tastes even better after sitting for a day as the syrup soaks in. It’s a great make-ahead dessert.
What kind of pistachios should I use?
Use unsalted, shelled pistachios. Roasted or raw both work, but raw gives a more traditional flavor.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in the syrup or nut mixture, but it may affect texture and sweetness.
Why is my baklava soggy?
Too much syrup or not enough baking time can cause sogginess. Always pour cooled syrup over hot baklava and bake until fully crisp.
How should I cut baklava?
Use a very sharp knife and cut before baking. Diamonds or squares are traditional shapes.
Can I make this gluten-free?
Use gluten-free phyllo dough (if available) and ensure all ingredients are certified gluten-free.
Do I need to use honey in the syrup?
Honey adds depth but is optional. You can make the syrup with just sugar, water, and lemon juice.
Conclusion
Easy Pistachio Baklava brings all the indulgent flavor and texture of traditional baklava with a simplified, beginner-friendly method. Layers of flaky phyllo, a generous pistachio filling, and fragrant syrup come together in a dessert that’s both elegant and irresistibly good. Whether you’re making it for a holiday, celebration, or just because, this version proves that you don’t need to be an expert to enjoy homemade baklava.
Easy Pistachio Baklava is a simplified take on the classic Middle Eastern dessert, made with buttery layers of phyllo dough, a rich pistachio filling, and a fragrant sugar syrup. With fewer steps and beginner-friendly instructions, this version delivers all the crisp, sweet, and nutty flavor of traditional baklava with minimal effort.
Ingredients
1 package phyllo dough (16 oz), thawed
1 cup unsalted butter, melted
2 cups pistachios, finely chopped or ground
1/4 cup granulated sugar
1 tsp ground cinnamon (optional)
For the syrup:
1 cup sugar
1/2 cup water
1 tbsp lemon juice
1/4 cup honey (optional)
1 tsp rose water or orange blossom water (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
In a bowl, combine chopped pistachios, sugar, and cinnamon (if using) to make the filling.
Unroll the phyllo dough. Place one sheet in the dish and brush with butter. Repeat with 6–8 sheets, buttering each.
Sprinkle half of the pistachio mixture evenly over the phyllo.
Add another 6 sheets of phyllo, brushing each with butter.
Sprinkle the remaining pistachio mixture, then layer the final 8–10 sheets, buttering each one.
Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through.
Bake for 40–50 minutes, until golden brown and crisp.
While baking, prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then simmer for 10 minutes. Stir in honey and floral water if using. Let cool slightly.
Once baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava. Let cool completely for 2–3 hours to absorb.
Notes
Use a damp towel to cover phyllo sheets while assembling to prevent drying.Always cut baklava before baking to ensure clean pieces.Flavor syrup with rose or orange blossom water for a traditional touch.Let baklava sit for a few hours or overnight for best flavor and texture.For vegan version, use plant-based butter and honey substitute or omit honey.
