I made a batch of pistachio baklava to celebrate the National Baklava Day – November 17. This dessert never fails to bring me joy.

Easy pistachio Baklava recipe

Pistachio baklava is a rich and indulgent version of the traditional baklava. It originates from the Middle East, particularly Turkey and Lebanon. Baklava is often served during celebrations, holidays, and special occasions.

This classic dessert is known for its rich, sweet, and nutty flavor. It consists of thin layers of phyllo dough, chopped nuts, and sweet syrup or honey.

There are many baklava variations with different nuts and layer numbers. I kept it simple with 5 layers with almonds and pistachio nuts. Pistachios provide a distinct nutty taste. It is one of the best pistachio recipes you must try.

Here is how to make Pistachio Baklava:

Easy pistachio baklava recipe for Easter

Healthy Pistachio Baklava

A delicious and iconic dessert that has captivated taste buds for centuries

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine Mediterranean, Middle Eastern

Servings

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 5gFat: 17gSaturated Fat: 7gFiber: 3gSugar: 15g

Ingredients

For the baklava

12-14 sheets gluten-free phyllo dough, thawed
1 ½ cups (180g) unsalted pistachios, finely chopped
½ cup (60g) almonds or walnuts, finely chopped (optional, for added depth)
1 tsp ground cinnamon
½ cup (115g) unsalted butter or ghee, melted

For the syrup

½ cup (120ml) honey or sugarcane syrup
¼ cup (60ml) water
½ tsp orange zest
½ tsp lemon zest
1 tsp vanilla extract
½ tsp ground cardamom optional, for extra warmth

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish with butter.
Combine chopped pistachios, almonds (if using), and cinnamon in a bowl.
Place a sheet of gluten-free phyllo dough in the baking dish and brush with melted butter. Repeat with 6 more layers, buttering each one.
Spread half the nut mixture evenly over the phyllo.
Add 4-5 more layers of phyllo on top, buttering each one.
Sprinkle the remaining pistachio mixture evenly over this layer.
Add a final 4-5 sheets of phyllo dough, again brushing each with butter.
Using a sharp knife, cut into diamonds or squares.
Bake for 35-40 minutes until golden brown and crisp.
While baking, simmer honey (or sugarcane syrup), water, orange zest, lemon zest, vanilla, and cardamom for 5 minutes. Let it cool slightly.
Pour the warm syrup over the hot baklava as soon as it comes out of the oven. Let it soak for 2-3 hours before serving.

Notes

Use plant-based butter and swap honey for maple syrup or sugarcane syrup.
Store at room temperature for 2 days or refrigerate for up to a week.

Keyword baking recipes, gluten-free recipe, homemade dessert, vegetarian recipe

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To store Pistachio Baklava:

Let Pistachio baklava cool before storing it in an airtight container for up to one week.
If stacking baklava layers, place parchment paper between them to prevent sticking.
Do not refrigerate baklava because it absorbs moisture and loses its crispness.
Freeze baklava to extend its shelf life up to 3 months. Wrap each piece in plastic wrap or foil, then place it in an airtight container or bag.

Pairing suggestions

Pistachio baklava goes well with various foods and beverages to enhance its rich and nutty flavor. Here are some popular options:

Alcoholic Drinks
- Espresso Martini is a great option.
- Wine complements the honey and nut flavors in baklava.
- Clarified Milk Punch Baklava Cocktail or Baklava Punch creates a complex flavor profile that pairs well with baklava
Non-alcoholic Options
- Coffee or Espresso complements the sweetness of baklava.
- Tea provides a soothing contrast to the sweetness of baklava. Flavored teas like rose or orange blossom enhance the experience.
- Pistachio Baklava Latte mirrors the flavors of baklava.
- Pistachio Lassi offers a cool contrast to the warm, sweet baklava.
Desserts and Snacks
- Fresh Fruits like strawberries or grapes add a light and refreshing contrast to the richness of baklava.
- Other Middle Eastern pastries like ma’amoul or kunafe create a delightful dessert spread.
Savory Options
- Cheese and Charcuterie balances sweet and savory flavors.
- Nuts and Dried Fruits like dates or apricots enhance the nutty flavors.

Variations

Pistachio baklava offers numerous regional and creative adaptations. Here are some notable variations and characteristics:

Traditional Variations
- Turkish Pistachio Baklava uses high-quality pistachios layered with phyllo dough and soaked in a simple syrup made of sugar, lemon juice, and water. It is known for its mild flavor and earthy undertones provided by the pistachios.
- Lebanese Style incorporates orange blossom water or rose water in the syrup. It may also be shaped uniquely, such as in “asawer” (bracelets) or “asabe” (fingers).
Flavored Variations
- Rose and Cardamom Additions include rose essence or rosewater and ground cardamom. They add a fragrant and aromatic twist to the traditional recipe.
- Citrus-Infused Syrup Verions add lemon or orange zest to the syrup for a tangy flavor profile.
- Chocolate Version includes chocolate to the filling or drizzles melted chocolate over baked baklava.
Unique Shapes and Styles
- Midye Baklava (Mussel Baklava) features thin layers of phyllo dough pinched into a mussel-like shape. It’s filled with pistachios or pistachio cream. It has fewer pastry layers compared to traditional baklava.
- Fistik Sarma is made with pistachio butter. This Turkish version offers an intensely nutty flavor.
Creative Additions
- Mixed Nut Infusions combine pistachios with other nuts like walnuts or hazelnuts for a more complex flavor.
- Spice Additions use ground cinnamon, cloves, or cardamom for warmth and depth.

Contents

Easy pistachio Baklava recipe