Description
This authentic Turkish Pistachio Baklava recipe features crispy layers of buttery phyllo pastry generously filled with coarsely chopped pistachios. Sweetened with a fragrant lemon and rose water syrup, this classic dessert boasts a perfect balance of nutty richness and refreshing citrus notes. Easy to prepare with simple ingredients, it’s a crowd-pleasing treat ideal for special occasions or whenever you crave a traditional Middle Eastern delight.
Ingredients
Scale
Phyllo Layers
- 1½ lb (≈40 sheets) phyllo pastry, thawed overnight
- 2½ sticks (1¼ cups) unsalted butter or ghee, melted
Nut Filling
- 2 cups unshelled pistachios (≈1½ cups shelled), coarsely chopped
Syrup
- 3½ cups granulated sugar
- 2 cups water
- ½ lemon, juiced (about 2 Tbsp)
- 1 tsp lemon zest plus extra for garnish
- 1 Tbsp rose water (optional)
Instructions
- Chop the Pistachios: Begin by processing the unshelled pistachios in a food processor. Pulse them 5 to 7 times until they are coarsely chopped, maintaining some texture. Transfer the chopped pistachios to a bowl and set aside.
- Prepare the Syrup: In a medium saucepan, combine granulated sugar, water, lemon juice, and lemon zest. Bring to a vigorous boil, then reduce heat and simmer for 15 to 20 minutes until slightly thickened. Remove from heat, stir in rose water if using, and set aside to cool completely.
- Preheat Oven and Layer Phyllo: Preheat oven to 350°F (175°C). Generously brush the bottom of a baking pan with melted butter. Layer one sheet of phyllo dough in the pan and brush with melted butter. Repeat for 7 more sheets so you have 8 buttery layers at the bottom.
- Add Pistachio Layers: Sprinkle one-third of the chopped pistachios evenly over the phyllo. Layer an additional 4 to 5 buttered phyllo sheets on top, then add another third of the pistachios. Repeat with remaining pistachios, finishing with 8 to 10 more buttered phyllo sheets on top.
- Score and Bake: Using a sharp knife, carefully score the top layers into diamond shapes, cutting through to the bottom. Bake in the preheated oven for 45 to 50 minutes until the top is golden brown.
- Apply Syrup and Cool: Immediately after removing from the oven, pour the cooled syrup evenly over the hot baklava to soak in. Allow to cool at room temperature for at least 4 hours, preferably overnight, before serving.
Notes
- Use unshelled pistachios for freshness and coarsely chop to add texture.
- Handling phyllo dough requires gentle care to prevent tearing; keep unused sheets covered with a damp cloth to avoid drying out.
- Scoring baklava before baking ensures easy cutting and serving post-baking.
- The syrup should be poured hot over hot baklava for optimal absorption and to achieve the characteristic moist texture.
- Allow the baklava to rest and cool completely to let flavors meld and the syrup set perfectly.
- Rose water is optional but adds an authentic floral note typical of Turkish baklava.
