Baklava is an iconic Middle Eastern dessert celebrated for its shattering crunch and balanced sweetness. This pistachio version honors the ancestral technique of folding phyllo dough by hand and bathing it in a light syrup that penetrates each layer without making it soggy.
Ingredients
How many are you cooking for?
Original recipe for 8 servings
- 400 g phyllo dough
- 250 g sugar
- 250 g water
- 150 g orange blossom honey
- 1 lemon
- 200 g butter
- 200 g toasted pistachios
- 2 tbsp sunflower oil
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pot / simmer 10 min 105 °C
Combine 250 g water, 250 g sugar, and half a lemon's juice in a saucepan. Simmer over medium heat without stirring for 10 minutes until it reaches 105 °C; the lemon acid prevents sugar crystallization. Remove from heat and mix in 150 g orange blossom honey, then let cool completely.
- Step 2 Prep
Thaw phyllo dough in the refrigerator overnight, keeping it wrapped to prevent drying. When unwrapping, cover unused sheets with a damp cloth immediately; phyllo hardens within seconds upon air exposure.
- Step 3 Prep
Preheat your oven to 180 °C on convection. In a large bowl, melt 200 g butter with 2 tbsp sunflower oil; the oil blend prevents burning and ensures an even golden color throughout baking.
- Step 4 Assemble
Arrange 8 phyllo sheets in a 30x20 cm pan, generously brushing each with the butter mixture. Sprinkle 100 g finely ground toasted pistachios; the toasted heat releases essential oils that intensify the nutty flavor.
- Step 5 Assemble
Repeat the layering and pistachio process until you form a base of 16 to 20 sheets. Top with remaining phyllo, brushing with leftover butter and sprinkling remaining pistachios; even pressure while folding creates the crisp separation during baking.
- Step 6 Oven 40 min 180 °C
Place the pan in the preheated oven and bake for 40 minutes, rotating halfway for even cooking. The pastry must turn fully golden and sound dry when tapped with a spoon handle, indicating proper moisture evaporation.
- Step 7 Rest 360 min
Remove from oven and immediately pour the warm syrup over the surface. Cover with plastic wrap and rest for at least 6 hours; the temperature contrast allows capillary syrup penetration without breaking layers.