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Pistachio Baklava

Pistachio Baklava

  • Author: Michael
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Pistachio Baklava recipe is a delightful dessert featuring rich, flaky layers of delicate phyllo dough combined with a crunchy, nutty pistachio filling and soaked in a fragrant natural syrup. Its perfect balance of texture and natural sweetness makes it an irresistible treat for any occasion, easy to prepare ahead, and sure to impress guests with every bite.

Ingredients

Baklava Layers

  • Phyllo Dough: 1 package (about 20 sheets), thawed as needed
  • Unsalted Butter (plant-based), melted: 1 to 1 ½ cups

Nut Filling

  • Pistachios, coarsely chopped: 2 cups
  • Sugar: ¼ cup
  • Ground Cinnamon (natural): 1 tsp

Syrup

  • Sugar: 1 ½ cups
  • Water: 1 cup
  • Lemon Juice: 3 tbsp
  • Vanilla Extract (natural): 1 tsp
  • Natural Gelling Agent (such as pectin or agar): 1 tsp

Instructions

  1. Prepare the Nut Filling: Coarsely chop the pistachios and mix them with ¼ cup sugar and 1 teaspoon ground cinnamon (natural) in a bowl to create a flavorful nut mixture.
  2. Layer the Phyllo Dough: Brush a baking dish generously with melted plant-based butter. Place one sheet of phyllo dough onto the dish and brush it with melted butter. Repeat this process with about half of the phyllo sheets to build a sturdy and flaky base layer.
  3. Add the Nut Filling: Spread the pistachio mixture evenly over the layered phyllo dough, ensuring a thick and consistent layer for maximum flavor and texture.
  4. Continue Layering Phyllo: Brush each of the remaining phyllo sheets with melted butter and layer them one by one over the nut filling, creating the top crispy layers.
  5. Cut the Baklava: Using a sharp knife, carefully cut the layered baklava into diamond or square shapes before baking, which helps the syrup soak evenly later on.
  6. Bake Until Golden: Bake the baklava in a preheated oven at 350°F (175°C) until the top is beautifully golden and crisp, typically about 45-50 minutes.
  7. Prepare the Syrup: While the baklava bakes, combine 1 ½ cups sugar, 1 cup water, 3 tablespoons lemon juice, 1 teaspoon vanilla extract (natural), and 1 teaspoon natural gelling agent in a saucepan. Simmer the mixture until it thickens slightly and becomes fragrant.
  8. Pour the Syrup: Remove the baklava from the oven and immediately pour the warm syrup evenly over it, allowing it to soak into every layer.
  9. Cool and Serve: Let the baklava cool completely to allow the syrup to fully absorb before serving this irresistible dessert.

Notes

  • Keep phyllo dough covered with a damp cloth while working to prevent it from drying out.
  • Brush each phyllo layer generously with melted plant-based butter for crispiness and even browning.
  • Chop nuts evenly to ensure balanced crunch without overpowering any bite.
  • Always cut the baklava before baking to allow syrup to seep deeply and evenly.
  • Pour warm syrup over warm baklava to prevent sogginess and ensure perfect absorption.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 piece (approximately)
  • Calories: 290
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Pistachio Baklava, Nutty Dessert, Phyllo Pastry, Sweet Syrup, Middle Eastern Dessert

Find it online: https://classicrecipehub.com/pistachio-baklava/