Turkish Pistachio Baklava

Why You’ll Love This Recipe

Turkish Pistachio Baklava is a decadent and luxurious dessert that features layers of flaky phyllo dough, rich pistachios, and a sweet syrup that binds it all together. This beloved treat is perfect for any celebration or special occasion, offering a perfect balance of crunch and sweetness. The distinct flavor of pistachios makes this version a standout among the many variations of baklava.

Ingredients

• 1 package of phyllo dough (16 oz), thawed
• 2 cups shelled pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 ½ cups granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rose water or orange blossom water (optional)

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a food processor, pulse the pistachios with ground cinnamon until finely chopped.
3. Lay a sheet of phyllo dough in the prepared baking dish and brush lightly with melted butter. Repeat the process, layering and buttering each sheet, for about 8-10 layers.
4. Sprinkle a thin, even layer of the pistachio mixture over the phyllo dough.
5. Continue layering another 8-10 sheets of phyllo dough, buttering each layer.
6. Once you have a few more layers, add another layer of pistachios, then repeat the process until you run out of dough and pistachios.
7. Finish with a final layer of phyllo dough, using about 8-10 more sheets. Ensure the top is well-buttered.
8. Using a sharp knife, cut the baklava into diamond or square shapes.
9. Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
10. While the baklava bakes, prepare the syrup. In a saucepan, combine sugar, water, lemon juice, and honey. Bring to a boil, then lower the heat and let simmer for about 10 minutes until slightly thickened. Stir in the rose water or orange blossom water, if using.
11. Once the baklava is done baking, immediately pour the hot syrup over the hot baklava, ensuring it soaks in between the layers.
12. Let the baklava cool completely, allowing the syrup to set and the flavors to meld.

Servings and Timing

This recipe yields about 24 pieces of baklava.
Preparation time: 30 minutes
Baking time: 45-50 minutes
Syrup preparation time: 10 minutes
Total time: 1 hour 30 minutes

Variations

• Add a mix of other nuts such as walnuts or almonds for a different flavor profile.
• Use maple syrup in place of honey for a unique twist.
• Infuse the syrup with a touch of vanilla or cinnamon for added flavor.

Storage/Reheating

Store Turkish Pistachio Baklava in an airtight container at room temperature for up to 1 week. It can also be refrigerated for up to 2 weeks. Baklava does not need to be reheated; it can be enjoyed at room temperature.

FAQs

Can I use other nuts instead of pistachios?
Yes, you can use walnuts, hazelnuts, or a combination of nuts if preferred.

How do I prevent the phyllo dough from drying out?
Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.

Can I make this baklava in advance?
Yes, baklava can be made a day or two in advance and stored at room temperature.

Why is my baklava soggy?
Ensure that the syrup is hot when poured over the baklava, and let it cool completely so the syrup has time to soak in properly.

Can I freeze baklava?
Yes, baklava can be frozen for up to 2 months. Thaw at room temperature before serving.

Conclusion

Turkish Pistachio Baklava is a show-stopping dessert that combines rich, nutty flavors with delicate layers of crisp phyllo dough. The sweet syrup infuses the baklava with just the right amount of sweetness, making each bite irresistible. Perfect for holidays or special occasions, it’s sure to impress anyone who tastes it.

Print