Pistachio Honey Baklava (Printable)

Flaky phyllo layered with pistachios and drizzled with fragrant honey syrup for a sweet treat.

# What You’ll Need:

→ Pastry

01 - 16 oz phyllo dough, thawed
02 - 1 cup unsalted butter, melted

→ Nut Filling

03 - 2 cups shelled pistachios, finely chopped
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon

→ Honey Syrup

06 - 1 cup honey
07 - 3/4 cup water
08 - 1/2 cup granulated sugar
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon orange blossom water, optional

# Directions:

01 - Preheat oven to 350°F. Brush a 9x13-inch baking dish with melted butter.
02 - Combine chopped pistachios, 1/2 cup sugar, and cinnamon in a mixing bowl. Set aside.
03 - Arrange 8 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter.
04 - Sprinkle one-third of the pistachio mixture evenly over the phyllo base.
05 - Layer 4 additional phyllo sheets, brushing each with butter. Distribute another one-third of the nut mixture over the sheets.
06 - Top with 4 more phyllo sheets brushed with butter, then distribute remaining pistachio mixture.
07 - Finish assembly with the final 8 phyllo sheets, brushing each sheet thoroughly with melted butter.
08 - Using a sharp knife, cut the assembled baklava into diamond or square shapes, cutting completely through all layers.
09 - Bake for 35 to 40 minutes until the phyllo achieves a deep golden color and crisp texture.
10 - While baklava bakes, combine honey, water, 1/2 cup sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes. Stir in orange blossom water if using.
11 - Remove baklava from oven and immediately pour hot honey syrup evenly over the pastry. Allow to cool completely before serving.

# Expert Tips:

01 -
  • The crispy exterior shatters between your teeth while the inside stays tender and pistachio-sweet, a textural moment that feels indulgent.
  • Hot honey syrup soaks into warm pastry layers and creates this incredible caramelized flavor that tastes far more complicated than it actually is.
  • You'll have 24 pieces, which means sharing (or not sharing, no judgment here).
02 -
  • Pouring hot syrup over hot baklava is non-negotiable; cold syrup on cold baklava means it slides off instead of soaking in, and you'll miss the whole magic of the dessert.
  • Phyllo tears easily, but it doesn't matter—even imperfect pieces bake into something delicious, so don't stress about perfection and just keep moving.
03 -
  • Let your phyllo thaw in the fridge overnight rather than on the counter; it'll be more manageable and less likely to crack.
  • If the top starts browning too quickly while baking, loosely tent with foil for the last 10 to 15 minutes, then remove it to finish crisping.
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