Pistachio Baklava

Pistachio Baklava is a beloved sweet pastry originating from the Ottoman Empire, now enjoyed throughout Turkey, Lebanon, Syria, and the broader Middle East. Layers of paper-thin phyllo dough are filled with finely chopped pistachios and drenched in fragrant rose water and orange blossom syrup for an indulgent, honey-kissed dessert.

Ingredients

12 sheets phyllo dough, thawed

1 cup unsalted shelled pistachios, finely chopped

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

1 cup granulated sugar (for syrup)

1/2 cup water

2 tablespoons honey

1 tablespoon fresh lemon juice

1 teaspoon rose water

1/2 teaspoon orange blossom water

Whole pistachios for garnish

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly brush an 8x8 inch baking dish with melted butter.

In a medium bowl, combine the finely chopped pistachios, 2 tablespoons granulated sugar, and ground cinnamon, then stir to mix evenly and set aside.

Unroll the phyllo dough sheets and cover them with a slightly damp kitchen towel to prevent drying out while you work.

Place one sheet of phyllo dough into the prepared baking dish, brush it generously with melted butter, and repeat this layering process with 5 more sheets to create a base of 6 buttered layers.

Spread the pistachio filling evenly over the layered phyllo base, pressing it gently to distribute uniformly.

Layer the remaining 6 phyllo sheets on top of the filling, brushing each sheet generously with melted butter as you go, finishing with a well-buttered top layer.

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 dish.

Bake in the preheated oven for 40 to 45 minutes, or until the baklava is deep golden brown and crisp on top.

While the baklava bakes, prepare the syrup by combining 1 cup granulated sugar, 1/2 cup water, honey, and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves completely.

Bring the syrup to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes until slightly thickened, then remove from heat and stir in the rose water and orange blossom water.

As soon as the baklava comes out of the oven, pour the hot syrup slowly and evenly over the entire surface, allowing it to seep into all the cuts and layers.

Let the baklava cool completely at room temperature for at least 2 hours so the syrup is fully absorbed, then garnish each piece with a whole pistachio and serve.