Imagine sinking your teeth into layers of golden, crispy phyllo pastry, generously packed with crunchy pistachios and drenched in a sweet, aromatic honey syrup. This isn't just a dessert; it's a culinary journey that transports you straight to the sun-drenched kitchens of Greece. Our Easy Delicious Pistachio Baklava recipe is so simple yet so sophisticated, it'll make you feel like a professional pastry chef with just a few expert moves!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 24 pieces
Ingredients
- 1 package phyllo dough
- 2 cups pistachios, chopped
- 1 cup melted butter
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lightly greasing it with melted butter.
- In a food processor, pulse the pistachios until they are finely chopped but not powdery. Mix the chopped pistachios with cinnamon in a separate bowl.
- Carefully unroll the phyllo dough and trim it to fit the baking pan. Cover the phyllo sheets with a damp kitchen towel to prevent drying out.
- Layer 8 sheets of phyllo in the baking pan, brushing each sheet generously with melted butter before adding the next. Ensure the sheets are evenly buttered.
- Sprinkle a thin, even layer of the pistachio-cinnamon mixture over the buttered phyllo layers.
- Continue layering 4 more sheets of phyllo, buttering each sheet, then add another layer of pistachio mixture. Repeat this process until all ingredients are used.
- Top the final layer with 8 sheets of phyllo, brushing each with butter. Ensure the top is well-buttered and neatly tucked.
- Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through to the bottom of the pan.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
- While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, and vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove the baklava from the oven and immediately pour the hot syrup evenly over the entire pastry. Listen for a satisfying sizzling sound.
- Allow the baklava to cool completely at room temperature for at least 4 hours, letting the syrup absorb fully into the layers.
- Once cooled, re-cut the previous lines and serve at room temperature. Store in an airtight container for up to a week.
Tips
- Keep phyllo dough covered with a damp towel to prevent drying and cracking
- Be generous with butter between layers - this creates that signature flaky texture
- Cut the baklava before baking to make serving easier later
- Allow the baklava to cool completely to let the syrup absorb fully
- Use fresh, high-quality pistachios for the best flavor
- Don't rush the cooling process - patience ensures the perfect texture and taste
- Store at room temperature in an airtight container to maintain crispness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 35mg
