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A top-down view of freshly baked, golden Baklava squares, drizzled with syrup and garnished with pistachios, hinting at a perfect Baklava Recipe.

Classic Baklava with Pistachios and Orange Blossom Syrup

Indulge in this exquisite Baklava recipe, featuring layers of flaky phyllo dough, a rich pistachio filling, and a fragrant, spiced syrup. Perfect for special occasions, this dessert delivers an irresistible crunch and burst of Middle Eastern flavors.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Greek, Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Syrup
  • 1.5 cups Granulated sugar
  • 1 cup Water
  • 1/2 cup Honey
  • 1 tsp Lemon juice
  • 1 tbsp Orange blossom water or rose water
  • 1 Cinnamon stick optional
For the Filling
  • 400 g Shelled pistachios finely chopped (about 3 cups)
  • 1/4 cup Granulated sugar
  • 1 tsp Ground cinnamon
For the Baklava
  • 1 lb Phyllo dough frozen, thawed according to package directions
  • 1.5 cups Unsalted butter melted and clarified if possible (approx. 3 sticks)

Equipment

  • 9x13 inch baking pan
  • Medium saucepan
  • Pastry Brush
  • Food Processor (optional)
  • Sharp Knife

Method
 

Prepare the Syrup
  1. Combine sugar, water, honey, lemon juice, and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, until slightly thickened. Do not stir excessively to prevent crystallization.
  2. Remove from heat and stir in the orange blossom water. Let the syrup cool completely to room temperature. This is crucial for crisp baklava.
Prepare the Nut Filling
  1. In a food processor, pulse the pistachios until finely chopped but not a paste. Alternatively, chop by hand. In a bowl, combine the chopped pistachios with 1/4 cup granulated sugar and ground cinnamon. Mix well.
Assemble the Baklava
  1. Preheat your oven to 325°F (160°C). Brush the bottom and sides of a 9x13 inch baking pan generously with melted butter.
  2. Carefully unroll the phyllo dough. Keep the phyllo covered with a slightly damp cloth while you work to prevent it from drying out.
  3. Place one sheet of phyllo in the prepared pan, allowing excess to hang over the sides if necessary (trim later if too much). Brush lightly with melted butter. Repeat this process for 8-10 sheets, buttering each one.
  4. Evenly sprinkle about half of the pistachio mixture over the buttered phyllo layers.
  5. Place another 6-8 sheets of phyllo on top of the nut layer, buttering each sheet as you go.
  6. Sprinkle the remaining pistachio mixture evenly over these layers.
  7. Finish by placing the remaining 10-12 sheets of phyllo on top, buttering each sheet generously. Ensure the top layer is well-buttered.
  8. Trim any excess phyllo hanging over the edges of the pan. Using a sharp knife, cut the baklava into diamond shapes or squares. Cut all the way through to the bottom of the pan.
Bake and Finish
  1. Bake for 50-60 minutes, or until the baklava is deep golden brown and crispy. If the top browns too quickly, you can loosely tent it with foil.
  2. Once out of the oven, immediately and evenly pour the cooled syrup over the hot baklava. You will hear a sizzling sound as the syrup absorbs.
  3. Allow the baklava to cool completely at room temperature for at least 4-6 hours, or preferably overnight, to allow the syrup to fully absorb and the layers to set and become crisp. Recut along the score lines before serving.

Notes

Thawing phyllo dough: For best results, thaw phyllo in the refrigerator overnight, then let it sit at room temperature for 1-2 hours before use. Keep unused sheets covered with a damp towel to prevent them from drying out and becoming brittle.
Clarified butter: Clarifying butter removes milk solids, resulting in a purer fat that creates a flakier baklava. To clarify, melt butter over low heat, skim off the foam, then pour off the clear yellow liquid, leaving the white milk solids behind.
Storage: Store baklava at room temperature in an airtight container for up to 1-2 weeks. It does not need to be refrigerated.