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Home » Honey Pistachio Baklava

H O N E Y P I S TA C H I O B A K L AVA
Published -May 4, 2018 Update -Oct 17, 2020 Veena Azmanov
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A Baklava is a popular Middle

Eastern dessert. It's made with thin
crisp layers of buttered filo sheets
filled with a sweet pistachio mixture.
And, it is baked crisp, then soaked in
sugar syrup that just melts in the
mouth. This simple and easy recipe
for honey pistachio baklava makes
the most delicious baklava you will
ever taste.

Homemade Baklava with Pistachio Nuts and Hone

Syrup

If you know Middle Eastern food,

then you know baklava. And, if you
have eaten enough baklava, then
you can pick a good baklava just by
looking at it. These days everybody
is making baklava and in many
different variations. And, while I like
the variations and choices, what
bothers me is that not everybody
understands what are the true
characteristics of a baklava.

S O, W H AT I S G O O D
B A K L AVA?

It's not just layers of filo soaked in

sugar syrup. Nor is it supposed to be
dripping syrup when you eat it. In
fact, a slice of good baklava can be
held in between your fingers
without any dripping sugar syrup.
And, when you bite into it, you
should feel the crispy filo layers
melt in the mouth.

This right texture and consistency

you get by making sure you have
just the right amounts and balance.
For example, the right amount of
butter makes those layers crispy.
But, too much butter will soak in
and make them soggy. Also, you
want just enough sugar syrup to
soak those layers and disappear.
Too much sugar syrup will end up at
the bottom of the pan making the
bottom layers soggy and not to
mention an unnecessarily sweet
dessert.

M Y L AT E S T V I D E O S

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Now that I have told you what good

baklava is, how about I give you my
recipe for a perfect honey pistachio
baklava. I really wanted to make a
video, but things didn't work out as
planned this time. So, I will make a
video but at a later date, whenever
possible.

Homemade Baklava with Pistachios and Filo Pastr

Table of Contents 

INGREDIENTS AND
SUBSTITUTES

Filo - I always use store-bought

filo. But, you are free to
experiment with fresh filo. Fresh
filo is a bit harder to work with
when layering but it's still
possible.

Pistachio - These are expensive,

I know! But they do taste
absolutely delicious, especially
in baklava. For a more affordable
alternative, you can use half
cashews, almonds, walnuts, or a
combination of them.

Sugar & honey - Sugar gives

the syrup a nice consistency and
flavor compared to all honey.
Having said that, you can use
only honey as well. But, honey
makes a very heavy syrup. I like
to reduce the sugar with half the
honey, so it balances the
sweetness.

Lemon - This helps cut down

the sweetness, so do not omit it.
And no, it won't make it lemony.

Zest - Optional, but I think it

adds that lemon zing, which
always helps to balance out the
flavors.

Butter - Makes the layers crisp

when baked, which prevents the
sugar syrup from making those
layers soggy. Makes sense?

Rosewater - Now, take note this

is not the same as a rose extract.
Rose extract is concentrated. So,
you need only a drop or two at
most.
If you don't have rose water, it's
ok. You can omit it completely.
You can also use a drop of rose
extract for flavoring.

Cinnamon - Adds a hint of

flavor, but not too overpowering.
I hate it when I bite into baklava
and all you get is the taste of
cinnamon. This is not cinnamon
baklava, so the cinnamon flavor
should barely exist.

Homemade Baklava with Pistachios and Filo Pastr

STEP BY STEP INSTRUCTIONS

( S AV E / P I N )

P R E PA R E

Make sure the filo pastry is

thawed - keep wrapped to
prevent drying out.

Preheat the oven to 170 C / 340

F.

Melt butter and cool to room

temperature.

MAKE SY RUP

In a saucepan - combine sugar,

honey, lemon juice, lemon zest,
cinnamon stick, rose water, and
water.

Boil on medium-low until sugar

is dissolved.

Once all the sugar is dissolved -

let simmer on low for 5 minutes.

Sieve through a strainer to

remove zest and cinnamon stick.

Set aside to cool completely

MAKE NUT MIXTURE

Pulse the pistachio nuts in a

food processor.

Remove some while still coarse

and pulse the remainig some
more for a finer consistency. This
will add a nice texture and taste.

Add sugar and combine well.

Set aside

A S S E M B LY

Use an 8 x 10 rectangular pan or

10 x 10-inch square pan

Lightly brush with melted butter.

Cut the stack of filo into 4. Now

you have 12 filo sheets. Measure
the filo to your pan and cut off
any excess.

Place the first sheet of filo in the

pan.

Lightly brush with melted butter.

Continue to add 5 sheets -

lightly brushing with melted
butter

Sprinkle ¼ of the pistachio

mixture

Now add 3 layers of filo lightly

brush each with melted butter

Followed by another ¼ of the

pistachio mixture.

Continue layering 3 filo and

pistachio - until you have used
up all the pistachio mixture

Finally, add the last 5 layers of

filo for the top

So you should have

5 filo sheets + nuts then

3 filo sheets + nuts, then3

filo sheets + nuts again

3 filo sheets + nuts and final

5 filo sheets. (this doesn't

have to be exact )

Brush the last and top of the filo

with any remaining melted
butter - this will give a nice
golden top.

SCORE AND BAKE

Using a sharp knife cut the

layers into squares.

I prefer to cut a line in the

middle in both directions and
then cut more on either side of
those lines

Place the baklava in the

preheated oven and bake until
golden for about 30 minutes

SY RUP AND COOL

Once the baklava has been

baked let cool in the pan for 5
minutes

Then pour the prepared cooled

sugar/honey syrup evenly over
the top

This will soak into the layers

while the baklava is cooling.

STO RAG E

This baklava will stay at room

temperature for up to a week

I personally don't like to keep in

the fridge as the butter cools
making it dry.

You can freeze baklava for up to

a month. Thaw in the fridge
overnight then on the countertop
before you serve.

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Homemade Baklava with Pistachio Nuts and Hone

Syrup

Honey Pistachio Baklava

Author: Veena Azmanov

5 from 12 votes
Print PIN Rate
Like 1.4M Share
Veenaazmanov

Prep Time: 10 mins

Cook Time: 40 mins
Total Time: 50 mins Calories: 230kcal
Adjust Servings Here: 10 SERVINGS

Description
A Baklava is a popular Middle Eastern
desert with thin crisp layers of buttered
filo sheets layered with a sweet pistachio
mixture baked crisp then soaked in 185

sugar syrup that just melts in the mouth.

This simple, easy and effortless recipe
for honey pistachio baklava makes the
most decadent baklava you will ever
taste.
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