Baklava Recipe (Easy Pistachio Baklava)
This Baklava recipe makes perfectly crisp, flaky layers of phyllo filled with pistachios and soaked in a sweet lemon syrup. My easy method keeps the baklava crispy for days without becoming soggy, and you don’t need to prepare the syrup hours in advance.
This is my favorite way to make homemade baklava, using pistachios, ghee, and crisp phyllo layers. I’ll also show you my simple trick for removing excess syrup and ghee, so you get beautifully golden baklava that’s rich and flavorful without feeling overly sweet or heavy.
Why This Baklava Recipe Works
This homemade baklava uses a simple method that gives you crisp, flaky layers without making the dessert overly heavy or soggy.
Instead of brushing every individual sheet of phyllo with ghee, I pour the warm ghee over the assembled and cut baklava so it reaches the layers evenly. After baking, I pour the hot syrup over the hot baklava, then drain away the excess syrup and ghee after a few minutes.
It may be different from the more common hot-baklava-and-cold-syrup method, but it works beautifully for this recipe. The result is golden, crisp baklava with a rich pistachio filling that stays crunchy for days.
What Is Baklava?
Baklava is a classic Middle Eastern and Mediterranean dessert made with layers of crisp phyllo (filo) pastry, nuts, butter or ghee, and sweet syrup.
There are many regional versions of baklava. Turkish baklava is often made with pistachios, while Greek baklava commonly uses walnuts and honey. Middle Eastern versions may be flavored with rose water or orange blossom water.
My baklava is made with pistachios and ghee, with cinnamon and cardamom in the filling. The lemon-flavored sugar syrup adds sweetness while still allowing the buttery phyllo and pistachios to shine.
Baklava vs. Baklawa
You may see this dessert spelled baklava or baklawa. Both names refer to the same family of layered phyllo-and-nut desserts, with the spelling often varying by language and region.
The ingredients also vary. Some versions use pistachios, while others use walnuts, almonds, or a mixture of nuts. The syrup may be flavored with lemon, rose water, orange blossom water, or honey, depending on the style of baklava being made.
This recipe uses pistachios, ghee, and a lemon-flavored sugar syrup, with optional rose water for a more floral Middle Eastern flavor.
Why You’ll Love This Baklava Recipe
- Crispy for days: The phyllo layers stay beautifully crisp instead of turning soggy.
- Easy method: There’s no need to brush every individual sheet of phyllo with ghee.
- Rich pistachio filling: A combination of ground and chopped pistachios gives the baklava great flavor and texture.
- Perfectly balanced syrup: The lemon-flavored syrup adds sweetness without overpowering the pistachios and ghee.
- Great for making ahead: Baklava keeps well, making it perfect for holidays, Ramadan, Eid, parties, and family gatherings.
- Beginner-friendly: The method is straightforward even if this is your first time making homemade baklava.
Baklava Ingredients
Full measurements are in the recipe card below.
For the Baklava
- Phyllo (filo) dough: You can use frozen or fresh phyllo sheets. If using frozen phyllo, thaw it completely and keep the sheets covered while assembling the baklava so they don’t dry out and crack.
- Pistachios: I use a mixture of ground and chopped pistachios. This gives the filling plenty of pistachio flavor while adding a little texture to each bite.
- Ghee: Ghee gives the phyllo layers a rich flavor and helps them bake beautifully crisp and golden. Melted butter can be used instead.
- Cinnamon and cardamom: These add a subtle warmth to the pistachio filling without overpowering it.
For the Baklava Syrup
- Sugar and water: These form the simple syrup that sweetens the baklava.
- Lemon juice: Balances the sweetness and helps prevent the sugar syrup from crystallizing.
- Rose water (optional): Add it after removing the syrup from the heat if you enjoy the traditional floral flavor found in many Middle Eastern baklava recipes.
How to Make Baklava
The full printable recipe is in the recipe card below, but here are the main steps.
Step 1: Prepare the Pistachio Filling
Preheat the oven to 350°F (180°C). Combine the pistachios, sugar, cinnamon, cardamom, and water in a bowl. Mix well and set aside.
Step 2: Layer the Phyllo
Cut the phyllo sheets to fit a 9-inch square or round pan. Brush the bottom of the pan with melted ghee, then place 11 sheets of phyllo in the pan.
Spread the pistachio filling evenly over the phyllo and gently press it down. Top with another 11 sheets of phyllo.
Step 3: Cut and Add the Ghee
Using a sharp knife, cut the assembled baklava into squares or diamonds, making sure the knife goes all the way through the bottom layers.
Slowly pour the warm melted ghee over the baklava. Wait for 1 minute, then gently tilt the pan in different directions so the ghee reaches all the layers.
Step 4: Bake
Bake for 20 minutes, rotate the pan, then bake for another 10 minutes, or until the phyllo is crisp and golden brown.
Step 5: Make the Syrup
While the baklava is baking, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil and let it boil for 9 minutes.
Step 6: Add the Syrup
As soon as the baklava comes out of the oven, pour the hot syrup over the hot baklava. You should hear it sizzle.
After 3 minutes, carefully tilt the pan over a bowl to drain the excess syrup and ghee. This is the trick that helps my baklava stay crisp without becoming overly syrupy.
Let the baklava rest for at least 4 hours, then garnish with chopped pistachios and serve.
Expert Tips for Crispy Baklava
- Thaw frozen phyllo completely: Let frozen phyllo thaw according to the package instructions before opening it. Phyllo that is still partly frozen can tear easily.
- Keep the phyllo covered: Cover unused sheets with a lightly damp towel while you work so they don’t dry out and become brittle.
- Cut before baking: Always cut the assembled baklava before it goes into the oven. Once baked, the crisp phyllo can crack and crumble when cut.
- Pour the ghee slowly: Give it time to work its way through the cut lines and between the layers.
- Rotate the pan: After the first 20 minutes, rotate the pan so the baklava browns evenly.
- Don’t underbake it: The phyllo should look golden, crisp, and dry before you remove it from the oven.
- Follow my syrup method: For this recipe, I use hot syrup on hot baklava, then drain the excess syrup and ghee after 3 minutes. This keeps the layers sweet and crisp without leaving them swimming in syrup.
- Let it rest: Give the baklava at least 4 hours before serving so the syrup settles and the texture develops.
- For a floral flavor: Add 1½ teaspoons rose water to the syrup after taking it off the heat.
Baklava Variations
One of the lovely things about baklava is how many variations you’ll find across the Middle East and Mediterranean.
Walnut Baklava
Replace the pistachios with walnuts. Walnuts are especially common in Greek-style baklava and pair beautifully with cinnamon.
Mixed Nut Baklava
Use a combination of pistachios, walnuts, almonds, or hazelnuts for a more complex nutty flavor.
Rose Water or Orange Blossom Baklava
Flavor the sugar syrup with rose water or orange blossom water for the fragrant floral notes common in Middle Eastern baklava.
Pistachio Baklava
The recipe I’m sharing here is my favorite pistachio baklava, with ground and chopped pistachios layered between crisp phyllo sheets.
You can also cut any of these versions into traditional diamonds or squares before baking.
What to Serve With Baklava
Baklava is rich and sweet, so it pairs beautifully with drinks that balance its sweetness.
- Arabic coffee – Its strong, aromatic flavor is wonderful with pistachio baklava.
- Turkish coffee – A classic pairing with this Middle Eastern and Mediterranean dessert.
- Mint tea – Fresh mint tea provides a refreshing contrast to the sweet syrup and buttery phyllo.
- Black tea – Simple and perfect alongside a piece of crisp baklava.
- Karak chai – The warm spices pair especially well with the pistachios, cinnamon, and cardamom.
Baklava is delicious served at room temperature once it has had several hours to rest and the flavors have settled.
Frequently Asked Questions
What is baklava made of?
Baklava is made with layers of phyllo (filo) pastry, nuts, butter or ghee, and sweet syrup. The exact ingredients vary by region. This recipe uses pistachios, ghee, and a lemon-flavored sugar syrup.
Why is my baklava soggy?
Baklava can become soggy if it is underbaked or absorbs too much syrup. Make sure the phyllo is golden and crisp before removing it from the oven. With my method, I also drain the excess syrup and ghee after 3 minutes to help preserve the crisp layers.
Can I use butter instead of ghee?
Yes. You can use melted butter instead of ghee. I prefer ghee because it gives the baklava a rich flavor and helps the phyllo bake beautifully crisp.
What nuts can I use in baklava?
Pistachios and walnuts are among the most common, but almonds, hazelnuts, or a mixture of nuts also work. This recipe is made with pistachios.
Does baklava need to be refrigerated?
No. Baklava can be kept in an airtight container at room temperature. In fact, room-temperature storage helps preserve its crisp texture better than refrigeration.
Can I make baklava ahead of time?
Yes. Baklava is an excellent make-ahead dessert. It needs at least 4 hours to rest after baking, and it keeps well for days, so you can easily prepare it before a gathering or celebration.
Can you freeze baklava?
Yes. Baked baklava can be frozen in an airtight container for up to 4 months. Let it thaw before serving.
How to Store Baklava
Baklava stores very well, which makes it a great dessert to prepare ahead of time.
Room Temperature
Store baklava in an airtight container at room temperature for up to 2 weeks. This is the best option for keeping the phyllo layers crisp.
Refrigerator
You can refrigerate baklava in a tightly sealed container, although the phyllo may lose some of its crispness compared with storing it at room temperature.
Freezer
Baklava can be frozen for up to 4 months. Store it in an airtight container, preferably in smaller portions so you only need to thaw what you plan to serve.
Let frozen baklava thaw at room temperature before serving.
Tried This Baklava Recipe?
If you made this baklava recipe, I’d love to hear how it turned out! Please leave a star rating and comment below. Your feedback helps other readers and means so much to me.
Easy Baklava Recipe with Pistachios
Ingredients
FOR THE BAKLAVA
- 22 sheets phyllo dough cut to 9” square or round depending on the size of the pan you are using
- 200 grams pistachio crush some and ground the rest
- 2 teaspoon sugar
- 225 grams ghee
- ¼ teaspoon cinnamon powder
- ¼ teaspoon green cardamom powder
- 2 teaspoon water
FOR THE SYRUP
- 2 cup sugar
- 1 ¼ cup water
- 1 teaspoon lemon juice
Instructions
TO MAKE THE SYRUP:
- In a small pan, add the sugar, water, and lemon juice. Mix well, and bring to a boil. Let it boil for 9 minutes.
- Pour it on the baked baklava while piping hot.
TO ASSEMBLE THE BAKLAVA
- Preheat the oven to 180C/350F.
- In a bowl, add the pistachios, sugar, cinnamon, cardamom, and water. Mix well with your hand. Keep aside.
- Make sure the phyllo sheets fit the 9” square or round pan. Brush the bottom of the pan with ghee.
- Place 11 layers of phyllo pastry sheets at the bottom of the pan. Top those sheets with all the pistachio mixture and spread evenly with your hand. Press it down gently.
- Place another 11 sheets of phyllo dough on top of the pistachio mixture and press down.
- Cut the sheets to equal squares using a sharp knife. The knife should cut through the bottom sheets too.
- Heat the ghee and pour it gradually and gently over the baklava sheets. Wait for 1 minute and then tilt the pan from all sides to make sure that the ghee is distributed evenly and is reaching the bottom sheets.
- Cut through the sheets one more time and now it will be easier to reach the bottom sheets.
- Bake the baklava in a preheated oven for 20 minutes and then rotate the pan and bake for 10 minutes. The baklava should look medium brown and dry.
- Place the baked baklava while hot on the kitchen counter and pour the piping hot syrup all over it evenly. The baklava will sizzle which is normal.
- After 3 minutes, place an empty bowl on the kitchen counter, and tilt the baklava pan over it carefully. The extra ghee and syrup will pour out in the bowl.
- Leave the baklava to set for 4 hours and then garnish with chopped pistachio and enjoy it with coffee or mint tea.
Notes
- The Nutrition value is calculated after draining the extra syrup and ghee.
- I have used frozen phyllo sheets. You have to allow it to thaw completely by taking the frozen dough out of the freezer for 3 or 4 hours.
- You can also use freshly made phyllo sheets which, in my opinion, is much better. You can find it in Middle Eastern stores.
- I have ground some pistachios and crushed them because this is how we like it at home, but you can ground all the pistachios.
- Many recipes online ask for the syrup to be cold and poured over hot baklava, but if you do it the way I show you in the video, you can get rid of the extra ghee and syrup. Also, the baklava will stay crunchy for days.
- You have to rotate the pan after 20 minutes of baking, and it is best not to open the oven door before that time.
- You can make your ghee at home following my recipe on this blog.
- Always cover the phyllo sheets with a damp towel while working, or the sheets will get dry and will break and will wrinkle while baking.
- For a floral Middle Eastern flavor, add 1½ teaspoons of rose water to the syrup after removing it from the heat.
I made this for a family dessert party yesterday. My family has not stopped talking about it!! I doubled the recipe (we’re a big family!) and they are already asking me when I’m making it again!!! So DELICIOUS!!
Thank you Lori! You made my day. 😊