Learn to Make Traditional Baklava with Pistachio Nuts: A Step-by-Step Guide

Baklava with pistachio nuts is a delightful Turkish dessert. It combines layers of flaky phyllo dough with a sweet nut filling. The dish is finished with a honey-infused syrup. This recipe offers a rich and satisfying treat that is perfect for special occasions or as a sweet indulgence.

Syrup:

• 4 cups white granulated sugar
• 2 cups water
• 2 cinnamon sticks, each 3 inches long
• ¾ cup honey
• 1 tablespoon lemon juice

Nut Mixture:

• 1½ pounds pistachio nuts
• 2 teaspoons cinnamon powder

Pastry:

• 1 pound phyllo dough, at room temperature
• 1¼ pounds unsalted butter, melted

• Tall large pot for making syrup
• Candy thermometer
• Baking pan about the size of the phyllo sheets
• 2–3-inch paintbrush for applying melted butter

Procedure

1. If using frozen phyllo, thaw it in its plastic package. Do not open until ready to use. For quick thawing, place it in warm water while sealed.
2. Chop the pistachios with cinnamon in a food processor until finely chopped, but not powdered.
3. In a large pot, combine sugar, honey, water, cinnamon sticks, and lemon juice. Stir well and boil until it reaches 220°F (100°C) on a candy thermometer. Remove from heat, skim the top, and let cool. Remove cinnamon sticks.
4. Melt the butter in a saucepan while the syrup boils. Clarifying the butter is optional.
5. Preheat the oven to 350°F (180°C).
6. Open and unfold the phyllo. Brush the baking pan with melted butter. Cover unused phyllo with a damp towel to prevent drying. Place six sheets of phyllo in the pan, brushing each with melted butter. Set aside another six sheets for the top layers.
7. After placing six sheets, sprinkle some nut mixture over the last sheet. Add another sheet and repeat until reaching the last six sheets. Place these on top, brushing each with butter. Cut into diamond shapes with a sharp knife and sprinkle water on top.
8. Bake for one hour or until golden brown on top. Remove from oven and pour cool syrup over hot pastry.
9. Let sit for about 5–15 minutes, then drain excess syrup by tilting the pan up to 45 degrees. Cool to room temperature before serving.

Nutritional Values