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Crispy Baklava with Pistachios

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A quick and easy homemade baklava recipe featuring crispy phyllo layers, toasted pistachios, and a honey-lemon cinnamon syrup. Perfect for special occasions or a delightful treat.

Ingredients

Scale
  • 1 package (16 oz / 450 g) phyllo dough, thawed
  • 2 cups (about 200 g) shelled, unsalted pistachios, lightly toasted and coarsely chopped
  • 1 cup (225 g) unsalted butter, melted
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) honey, preferably raw or natural
  • 3/4 cup (180 ml) water
  • 2 tablespoons fresh lemon juice
  • 1 cinnamon stick
  • Pinch of ground cloves (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the nut filling: Lightly toast 2 cups of shelled pistachios in a dry skillet over medium heat for about 5 minutes, stirring often, until fragrant. Let cool, then pulse coarsely in a food processor or chop by hand. Set aside.
  2. Melt the butter: Gently melt 1 cup unsalted butter in a small saucepan or microwave. Keep warm for brushing.
  3. Assemble the baklava: Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish. Unroll the phyllo dough and cover with a damp towel to prevent drying. Place one sheet of phyllo in the pan and brush generously with melted butter. Repeat layering and buttering for 8 sheets.
  4. Add nut layer: Spread an even layer of the chopped pistachios over the buttered phyllo base. Then continue layering phyllo sheets on top, brushing each with butter, until you reach about 16 sheets total (8 on bottom, 8 on top).
  5. Cut the baklava: Using a sharp knife, cut the layered baklava into diamond or square shapes all the way through to the bottom.
  6. Bake: Place baklava in the preheated oven and bake until golden brown and crisp, about 40-45 minutes. Monitor closely in the last 10 minutes to avoid burning.
  7. Prepare the syrup: While baklava bakes, combine 3/4 cup sugar, 1/2 cup honey, 3/4 cup water, 2 tablespoons lemon juice, 1 cinnamon stick, and a pinch of ground cloves in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Remove cinnamon stick and stir in 1 teaspoon vanilla extract if using.
  8. Pour syrup and cool: As soon as baklava comes out of the oven, pour the warm syrup evenly over the hot baklava, making sure it seeps into all the cuts. Let it cool completely (at least 4 hours, preferably overnight) to allow syrup absorption and crisp texture.

Notes

Keep phyllo covered with a damp towel to prevent drying. Brush each phyllo layer generously with melted butter for crispness. Cut baklava before baking to allow syrup to soak in. Let baklava rest for several hours or overnight after adding syrup for best texture and flavor. For dairy-free version, substitute butter with melted coconut oil and honey with maple syrup or agave.

Nutrition

Keywords: baklava, pistachios, crispy baklava, honey syrup, phyllo dough, easy baklava recipe, homemade baklava, Mediterranean dessert

Find it online: https://cooksybite.com/crispy-baklava-with-pistachios-easy-homemade-recipe-for-irresistible-treats/