Turkish Pistachio Baklava

Here’s a classic recipe for Turkish Pistachio Baklava, a rich and flaky dessert made with layers of phyllo pastry, ground pistachios, and a sweet syrup.

Contents hide
1 Turkish Pistachio Baklava
1.1 Ingredients
1.2 Instructions
2 Tips

Turkish Pistachio Baklava

Ingredients

For the Syrup:

  • 3 cups granulated sugar
  • 1 2/3 cups water
  • Juice of ½ lemon

For the Baklava:

  • 1 pound phyllo dough, thawed overnight in the refrigerator
  • 3 cups shelled pistachios, finely chopped (reserve some for garnish)
  • 1 1/2 cups clarified butter (or unsalted butter, melted)

Instructions

  1. Prepare the Syrup:
  • In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
  • Once boiling, reduce the heat and let it simmer for about 20 minutes until slightly thickened.
  • Remove from heat and stir in the lemon juice. Allow to cool completely before using.
  1. Prepare the Phyllo Dough:
  • Preheat your oven to 350°F (175°C).
  • On a clean surface, lay out the phyllo dough. Cover it with a damp kitchen towel to prevent it from drying out while you work.
  1. Layer the Phyllo Dough:
  • Brush a 9×13-inch baking dish with melted butter.
  • Place one sheet of phyllo in the dish and brush it lightly with butter. Repeat this process, layering about 8-10 sheets of phyllo, brushing each layer with butter.
  • After layering, sprinkle about 1 cup of finely chopped pistachios evenly over the top.
  1. Continue Layering:
  • Add another 8-10 layers of phyllo dough, brushing each with butter as before. Follow this with another layer of pistachios.
  • Finish by layering more phyllo sheets on top (about 8-10), brushing each with butter.
  1. Cut and Bake:
  • Using a sharp knife, cut the baklava into diamond or square shapes, ensuring you cut all the way through to the bottom layer.
  • Bake in the preheated oven for about 45-60 minutes or until golden brown and crisp.
  1. Add Syrup:
  • Once baked, remove from the oven and immediately pour cooled syrup evenly over the hot baklava.
  • Allow it to soak for at least 2 hours or overnight for best results.
  1. Serve:
  • Garnish with reserved chopped pistachios before serving. Enjoy your homemade baklava with Turkish coffee or tea!

Tips

  • Ensure that one of either the baklava or syrup is hot when combining them; this helps achieve the right texture.
  • Store any leftovers in an airtight container at room temperature.

Enjoy making this delightful Turkish dessert! Baklava is perfect for special occasions or as a sweet treat anytime.