This Turkish baklava, often called pistachio baklava, is a classic Middle Eastern dessert made with layers of phyllo, simple syrup, butter, and rich pistachios. Here I’ll show you how to handle phyllo dough, layer everything with confidence, and achieve perfectly crisp, golden baklava every time.
I’m a pistachio lover!! They’re nutty, rich, and layered with flavor. And when combined with something sweet, they’re over-the-top delicious. This Turkish baklava, also known as pistachio baklava, really lets the pistachios shine and be the centerpiece of the dessert.
When it comes to making baklava, it’s a simple method of layering phyllo, butter, and a nutty pistachio filling that’s baked and then glossed with more simple syrup. It’s a Middle Eastern treat that’s layered with flavors in each bite.
I love to make a big batch the day before serving to help the flavors meld and set. And fair warning, be prepared to receive lots of compliments from anyone who tries it, most of my friends and family ask for seconds! If you love pistachios, my pistachio eclairs or pistachio macarons are two other must-try recipes.
Table of Contents
Why you’ll love this recipe
- Perfect dessert to make ahead of time. It’s actually better this way, make it the day before for the best flavor and texture.
- Nutty and rich flavor with a hint of sweetness. With layers of lemon simple syrup, this pistachio baklava has maximum nuttiness and isn’t overly sweet to let the filling shine.
- Foolproof dessert for beginners. Baklava may sound intimidating to make, but when you break down the steps, it’s actually much simpler than you think. Just be sure to layer the ingredients correctly before baking and allow them to fully set before enjoying.
Turkish vs. Greek Baklava
Did you know there are different styles of baklava? The Turkish-style in this recipe uses pistachios and little to no spices. The phyllo dough is layered with a lemon simple syrup to make a pastry that is sweet, crispy, and light.
On the other hand, Greek baklava generally uses walnuts as the filling, with a syrup flavored with honey and spices like cinnamon. It’s usually sweeter than Turkish baklava.
Key Ingredient Notes
For the baklava:
- Phyllo dough – Make sure the phyllo is thawed before using by refrigerating it overnight. When you’re ready to use it, make sure you cover the phyllo with a damp, clean kitchen towel to keep it from drying out.
- Clarified butter or ghee – Clarified butter is butter with its milk solids removed. This creates a more vibrant flavor of the butter. You can make clarified butter by melting it and skimming off the milk solids, or you can buy ghee at the store, which is already clarified.
- Raw, unsalted pistachios – You’ll want these very finely ground. Use a food processor to achieve this with minimal effort, similar to how I make pistachio flour.
For the sugar syrup:
- Granulated sugar – It’s best to use granulated sugar for a clean taste.
- Lemon peel infuses the syrup with bright lemon flavor.
- Lemon juice adds another burst of citrus flavor that complements the rich and nutty pistachios so well.
How to make Turkish baklava
Step 1: Prepare the pan
Preheat the oven to 325°F. Unroll the phyllo dough and cover it with a lightly damp towel to prevent it from drying out.
- Brush a metal 9×13-inch baking pan generously with clarified butter.
Cover the phyllo
Phyllo dough dries out in a matter of minutes and becomes very brittle. To make sure it’s easy to work with, always cover it with a damp kitchen towel.
Step 2: Layer the phyllo and pistachios
- Place one sheet of phyllo into the prepared pan and brush lightly with butter.
- Repeat with 18–20 sheets, brushing butter every 1–2 sheets, until the bottom layer is built.
- Spread the finely ground pistachios evenly over the phyllo, pressing gently into a level layer.
- Layer the remaining 18–20 sheets of phyllo over the pistachios, again brushing butter every 1–2 sheets. (TIP: The top few layers should be 1 sheet each to help hold them together while cutting.)
- Brush the top generously with butter, making sure the surface is evenly coated.
Step 3: Cut and bake
- Cut the baklava into diamond shapes using a sharp knife, cutting all the way through to the bottom of the pan.
- Bake for 55–65 minutes, rotating once halfway through, until the top is deeply golden and crisp.
Step 4: Make the simple syrup
While the baklava bakes, prepare the syrup.
- Combine the sugar, water, and lemon peel in a saucepan over medium heat.
- Bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes until slightly thickened.
- Remove from heat, discard the lemon peel, and stir in the lemon juice. Allow the syrup to cool slightly.
Step 5: Soak and garnish the baklava
- Remove the baklava from the oven and immediately pour the cooled syrup evenly over it. You should hear a gentle sizzle as the syrup absorbs.
- For garnish, grind the reserved ¼ cup of pistachios fine, but not as fine as for the filling.
- Sprinkle a small pinch of the coarsely ground pistachios onto each piece after the syrup is absorbed. (The garnish is not necessary, but it does look pretty. But so do the gleaming layers.)
- Allow the baklava to cool completely at room temperature before serving, at least 4 hours, preferably overnight.
Expert Tips
- Baklava is great to make in advance, as the flavors get better with time. I like to make it a day in advance so it’s perfect to serve the next day.
- Don’t skip cutting the baklava before to preserve clean layers and sharp edges. It’s also easier to cut after the layers have cooled a bit and the butter has set.
- Use a 9 x 13 pan that is smooth on the bottom and not ridged for ease of cutting.
- Swap the pistachios for other nuts. You can easily use walnuts or pecans for a twist on the classic Turkish flavors.
- Make sure you pour the simple syrup over hot baklava right out of the oven. This is key to achieving that classic light, crispy texture with caramelized bits on the edges.
Storage
Store the pistachio baklava uncovered or lightly tented with foil at room temperature for up to 3 days. Do not refrigerate, this will soften the crispy phyllo layers and make them soggy.
You can freeze cut baklava pieces wrapped well in plastic wrap for up to 2 months. The texture may be a bit softer once thawed but the flavor will still be delicious.
FAQs
It’s traditionally Turkish and also has a lighter syrup with finer and crispier layers.
If you want the Turkish-style, then pistachio. And if you want the Greek-style, then walnuts.
Be sure to butter the layers fully when layering, and bake the baklava long enough before pouring over the syrup to serve. The syrup needs to be added to the baklava while it’s still hot, so it sizzles and sets properly.
More Delicious Pistachio Recipes
Turkish Baklava (Pistachio Baklava)
Ingredients
For baklava:
- 1 lb (454 g) phyllo dough thawed
- 1 ½ cups (360 ml) clarified butter or ghee warm
- 1 lb (450 g) raw, unsalted pistachios very finely ground (reserve ¼ cup of unground pistachios for garnish)
For sugar syrup:
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) water
- 2 wide strips lemon peel
- 1 tablespoon (15 g) fresh lemon juice
Instructions
- Preheat the oven to 325°F. Unroll the phyllo dough and cover it with a lightly damp towel to prevent it from drying out.
- Brush a metal 9×13-inch baking pan generously with clarified butter.
- Place one sheet of phyllo into the prepared pan and brush lightly with butter. Repeat with 18–20 sheets, brushing butter every 1–2 sheets, until the bottom layer is built.
- Spread the finely ground pistachios evenly over the phyllo, pressing gently into a level layer.
- Layer the remaining 18–20 sheets of phyllo over the pistachios, again brushing butter every 1–2 sheets. (TIP: The top few layers should be 1 sheet each to help hold the top layers together while cutting.)
- Brush the top generously with butter, making sure the surface is evenly coated.
- Using a sharp knife, cut the baklava into diamond shapes, cutting all the way through to the bottom of the pan.
- Bake for 55–65 minutes, rotating once halfway through, until the top is deeply golden and crisp.
- While the baklava bakes, prepare the syrup. Combine the sugar, water, and lemon peel in a saucepan over medium heat.
- Bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes until slightly thickened.
- Remove from heat, discard the lemon peel, and stir in the lemon juice. Allow the syrup to cool slightly.
- Remove the baklava from the oven and immediately pour the cooled syrup evenly over it. You should hear a gentle sizzle as the syrup absorbs.
- For garnish, grind the reserved ¼ cup of pistachios fine, but not as fine as for the filling.
- Sprinkle a small pinch of the finely ground pistachios onto each piece after the syrup is absorbed. (The garnish is not necessary, but it does look pretty. But so do the gleaming layers.)
- Allow the baklava to cool completely at room temperature before serving, at least 4 hours, preferably overnight.
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Tips & Notes
– Store the pistachio baklava uncovered or lightly tented with foil at room temperature for up to 3 days. Do not refrigerate; this will soften the crispy phyllo layers and make them soggy.
– You can freeze cut baklava pieces wrapped well in plastic wrap for up to 2 months. The texture may be a bit softer once thawed, but the flavor will still be delicious.
Nutrition
Perfection! I had so many positive reviews when I brought it to a family gathering.
Thank you, Naomi!! So happy everyone enjoyed it!!