Pistachio Baklava
Thirty layers of filo, three layers of spiced pistachio and walnut, and a citrus syrup poured over at exactly the right temperature. Cutting it before baking is the step everyone forgets.
Photograph credit: Baklava by Leonid Yaitskiy · Public Domain Mark 1.0 · Flickr
Method
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Make the syrup first so it has time to cool: simmer the sugar, water, honey, citrus peels, cinnamon and cloves for 12 minutes, then add the lemon juice, strain and cool completely.
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Mix the chopped nuts with the sugar, cinnamon, cloves and salt.
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Brush a 30 x 22 cm tin with melted butter. Lay in eight sheets of filo, brushing each one generously with butter.
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Scatter over half the nut mixture. Add six more buttered sheets, then the rest of the nuts.
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Finish with the remaining sheets, buttering each, and press the whole thing down firmly with your palms.
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Using a very sharp knife, cut the baklava into diamonds all the way through to the base of the tin. This must be done before baking.
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Sprinkle a few drops of water over the top to stop the edges curling, then bake at 170°C / 340°F for 50 to 55 minutes until deep golden throughout.
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The moment it comes out of the oven, pour the cold syrup evenly over the hot baklava. It will hiss loudly.
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Leave uncovered for at least 6 hours, ideally overnight, so the syrup fully penetrates. Do not refrigerate.
Chef’s Tips
- Hot pastry, cold syrup. Reverse it and you get soggy baklava every time.
- Chop the nuts by hand or pulse briefly; a food processor turns them to powder that packs down solid.
- Baklava is at its best on day two, once the syrup has settled through every layer.
Pairing Suggestions
- A strong Greek coffee or a glass of Mavrodaphne
- Serve in small pieces — it is intensely rich
- Follows any Greek meal
Storage & Reheating
Keeps 1 week loosely covered at room temperature. Never refrigerate, which makes the filo leathery. Freezes 3 months.
Common questions
How long does Pistachio Baklava take to make?
About 1 hour 30 minutes of hands-on work — 40 minutes of preparation and 50 minutes of cooking — plus 6 hours of resting, so allow 7 hours 30 minutes from start to finish. The recipe serves 24.
What are the key tips for making Pistachio Baklava?
Hot pastry, cold syrup. Reverse it and you get soggy baklava every time. Chop the nuts by hand or pulse briefly; a food processor turns them to powder that packs down solid. Baklava is at its best on day two, once the syrup has settled through every layer.
What should I serve with Pistachio Baklava?
A strong Greek coffee or a glass of Mavrodaphne; Serve in small pieces — it is intensely rich; Follows any Greek meal.
Can Pistachio Baklava be made ahead or frozen?
Keeps 1 week loosely covered at room temperature. Never refrigerate, which makes the filo leathery. Freezes 3 months.
Is Pistachio Baklava suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Pistachio Baklava?
About 386 kcal per serving, with 6 g protein, 38 g carbohydrate and 25 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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