Easy & Delicious Pistachio Baklava (2024)

My secret quick phyllo hack makes it so easy to prepare!

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This easy and delicious version of pistachio baklava will make it to the top of your favorite dessert list. It’s sweet, flaky, and a fantastic twist on traditional walnut baklava. I even have a secret phyllo hack to share that I discovered while owning our bakery for ten years. It will be a baklava time-saving game changer!

Why you’ll want to make this often

• Sweet thick syrup
• Crispy, buttery phyllo
• Soft crunch nutty pistachios
• Easy to make crispy syrupy delicious pistachio baklava!

All the ingredients

For the Syrup:

• Granulated sugar –or pure cane sugar
• Water
• Juice of half a lemon –use an orange if you’re out of lemons
• Honey –Greek honey is best, and you can find it in our shop
• Rose water or orange blossom water
• Pure vanilla extract

The Pastry:

• Phyllo –thawed and at room temperature
• Unsalted butter –melted
• Ground pistachios –I use salted pistachios for a little salty-sweet combination

Working with phyllo

When working with phyllo, there are a few tips to remember. You’ll find it in the freezer section of your supermarket, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your baklava. Then, set it on the counter to come to room temperature for at least an hour before you will work with it. Leave it in the package while on the counter, so it doesn’t dry out. Remove the phyllo from the package when you’re ready to make your baklava.

How to make Easy and Delicious Pistachio Baklava

Make the Syrup:

• In a medium saucepan, stir together the sugar, water, and lemon juice and bring the mixture to a boil.
• Once the sugar has dissolved, remove the pan from the heat and add the vanilla, rose water, and honey.
• Stir together and set aside to cool completely.
• Note:The syrup can be prepared up to a week ahead of time and stored in the refrigerator.

Assemble the Baklava:

• Preheat the oven to 325 °F, 160 °C.
• Grease the inside of a 9 x 13-inch (22cm by 33 cm) baking pan (I highly recommend metal) with melted butter.
• Cut the phyllo into two equal stacks to fit the inside of the baking pan.
• Layer about ten phyllo sheets in the pan and top with a handful of the crushed pistachios. Spread them evenly over the phyllo.
• From this point on, layer about 4-6 sheets of phyllo and then a handful of pistachios.
• Save the best phyllo layers for the top. I like to end with 8-10 layers of phyllo for the top of the baklava.
• Score the pastry into 24 triangles or 12 squares.

My secret Phyllo hack

• Instead of drizzling butter between each phyllo layer, pour all of the melted butter on top. It will seep through all of the layers of phyllo and save so much time and effort!
• Bake the pastry on the center rack for about 1 hour and 20 minutes or until golden.
• Pour the cooled syrup over the hot baklava and set aside for at least an hour until all of the syrup is absorbed.
• Garnish with ground pistachios

Freezer Instructions

Who doesn’t want baklava in their freezer, ready to bake? I don’t know anyone! So, assemble the baklava and store it in the freezer for up to 2 months. Wrap the whole tray in several layers of plastic wrap so that it doesn’t absorb any freezer odors. Thaw overnight in the refrigerator and then bake in a preheated 325 °F oven until golden. Pour the cooled syrup over the hot baklava and set aside for at least an hour until all of the syrup is absorbed. Enjoy!

Serving

All you really need is a plate that keeps all the gooey syrup on it, but a hot cup of Greek coffee goes pretty well with this baklava. Store any leftovers in the refrigerator in an airtight container for up to a week or you can freeze them for up to a month. Yes, there are two ways to always have pistachio baklava on hand. Kali Orexi!

More Baklava Recipes:

• Greek Baklava
• Nutella Baklava Rolls
• Chocolate Baklava Bracelets
• Nutella Baklava Pie
• Apple Baklava Tart
• Baklava Spirals

Easy & Delicious Pistachio Baklava

Yield: 24 triangles

See Also

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Ingredients

For the Syrup:

• 3 cups (600g) granulated sugar
• 2 (500 ml) cups water
• juice of half a lemon
• 1 cup honey
• 2 tablespoons rose water or orange blossom water
• 1 teaspoon pure vanilla extract

The Pastry:

• 1 pound (#4) phyllo thawed and at room temperature
• 3/4 pound (340 g) unsalted butter, melted
• 3-4 cups ground pistachios

Instructions

Preheat the oven to 325 °F, 160 °C.

Make the Syrup:

In a medium saucepan, combine the sugar, water,a nd lemon juice. Stir together and bring the mixture to a boil. Once the sugar has dissolved, remove the pan from the heat and add the vanilla, rose water, and honey. Stir together and set aside to cool completely.

Note: The syrup can be prepared up to a week ahead of time and stored in the refrigerator.

Assemble the Baklava:

Grease the inside of a 9 by 13-inch (22cm by 33 cm) baking pan (metal is highly recommended) with melted butter.

Cut the phyllo into 2 equal stacks to fit the inside of the baking pan.

Layer about 10 sheets of phyllo on the bottom and top with a handful of the crushed pistachios. Spread the evenly over the phyllo.

From this point on, layer about 4-6 sheets of phyllo and then a handful of pistachios. Save the best phyllo layers for the top. I like to end with 8-10 layers of phyllo for the top of the baklava.

Score the pastry into 24 triangles or 12 squares.

Pour all of the melted butter on top. It will seep through all of the layers.

See Also

This Year’s Best Gourmet Food Gift Guide 

Bake the pastry on the center rack for about 1 hour and 20 minutes or until golden.

Pour the cooled syrup over the hot baklava and set aside for at least an hour until all of the syrup is absorbed.

Garnish with ground pistachios and serve with Greek coffee. Kali Orexi!

Notes

Freezer Instructions: The baklava can be assembled and then stored in the freezer for up to 2 months. Wrap it in several layers of plastic wrap so that it does not absorb any freezer odors. Thaw overnight in the refrigerator and bake in a preheated 325 °F oven until golden.

Store any leftover baked baklava in the refrigerator in an airtight container up to a week. Leftovers can also be frozen for up to a month.

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