Pistachio Baklava
Crispy layered phyllo baklava filled with pistachios and soaked in an orange blossom syrup. Pouring the syrup cold over the baklava the moment it comes out of the oven hot is what creates the contrast needed for it to soak all the way through the layers rather than pooling on top.
Total time
75 min
Prep
30 min
Cook
45 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
1 packphyllo pastry
2 cupspistachios, finely chopped
1 cupbutter, melted
syrup: 1 cup sugar, 1 cup water, ½ cup honey, 1 tsp orange blossom water, lemon juice
Instructions
1
Layer 6 phyllo sheets in buttered pan, brushing each; add pistachio layer; repeat.
2
Top with 6 more phyllo sheets; cut into diamonds.
3
Bake at 170°C for 40-45 min until golden.
4
Pour cold syrup over hot baklava immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
1070
Protein
24.4g
Fat
99.6g
Carbs
32.2g
Fiber
12.5g
Sodium
7mg
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