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Slovenลกฤina (Slovenian)
Pistachio Baklava – A Royal Dessert with Rich Flavor is one of the most popular Oriental sweets that delights every sweet tooth with its crispy texture and juicy center. This version replaces classic walnuts with luxurious, coarsely ground pistachios, which create an unforgettable harmony when combined with buttery phyllo dough and refreshing lemon syrup. It is the ideal choice for celebrations, weddings, or when you want to offer guests something truly special and sophisticated.
Ingredients for Pistachio Baklava (for a large baking tray)
- 1 kg phyllo dough (homemade or fresh store-bought is best)
- 1 kg coarsely ground unsalted pistachios
- 250 g butter
- 2 dl oil
For the Syrup (Agda)
- 2 kg sugar
- 3 litres of water
- 6 packets of vanilla sugar
- 1 lemon (organic), sliced into rounds
Method
1First, prepare the sugar syrup (agda), as it must be completely cold when poured over the baked baklava. Pour water into a pot, add sugar and vanilla sugar, and heat slowly over medium heat. When the liquid boils, add lemon slices and cook for another 10 minutes. Remove from heat and let it cool completely.
2Prepare the fat mixture by melting the butter and mixing it with the oil. In a deep baking tray greased with fat, place 7 to 8 layers of phyllo dough. Brush each layer with the butter and oil mixture as you go. Sprinkle the first layer of coarsely ground pistachios on top of the last sheet in this set.
3Continue layering: place 3 to 4 sheets of dough, brushing each one with the fat mixture in between, then sprinkle with pistachios again. Repeat this process until you have used almost all the dough and pistachios.
4Finish with a final set of 7 to 8 layers of phyllo dough (without pistachios in between), brushing them as well. Gently press down on the assembled baklava with your palms to bond the layers and make them more compact.
5Using a sharp knife, cut the baklava into squares or diamonds. Pour the remaining melted butter and oil over it โ the coating should be generous and penetrate the cuts. Bake in a preheated oven for 15 minutes at 180 ยฐC, then lower the temperature to 110 ยฐC and bake for another hour so it turns a beautiful golden color and is baked through.
6Pour the completely cooled syrup over the hot baklava immediately after taking it out of the oven. Let it sit at room temperature to cool, then place it in the refrigerator overnight. If the baklava absorbs all the syrup, add a little more if needed.
Tips for the Perfect Pistachio Baklava
โข The key to crispy baklava is thermal shock: the baklava must be hot and the syrup cold (or vice versa), but never both warm.
โข Use unsalted pistachios, as salt would spoil the dessert’s taste. If you only have salted ones, wash and dry them thoroughly before grinding.
โข Use a very sharp knife when cutting and wipe it frequently to keep the cuts clean.
โข Baklava is best the next day or even after two days, when the flavors have melded and the dough has absorbed just the right amount of liquid.
โข The lemon in the syrup isn’t just for flavor; it prevents the sugar in the syrup from crystallizing.
Frequently Asked Questions (FAQ)
Can I use other nuts instead of pistachios?
Of course. Traditional baklava is often made with walnuts, but it is also excellent with almonds or hazelnuts. The preparation process remains the same.
Why does the top crust lift when cutting?
This happens if the knife isn’t sharp enough or if you didn’t butter the layers well enough. It also helps to press the whole assembly down firmly with your palm before cutting.
How long can I keep baklava?
Baklava is one of those desserts with a long shelf life. You can keep it in the refrigerator for up to 10 days, or in a cool pantry for about a week. It only gets better with time.
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