Pistachio Baklava
Extra-thin phyllo layered with clarified butter and pistachios, baked crisp, and soaked while hot with a dense lemon-brightened syrup.
By Moow Editorial ·
- Close open windows and keep unused phyllo covered so the sheets do not dry out.
- Both the pastry and syrup are hot in this method; the resulting syrup is exceptionally concentrated and sweet.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 27 pieces
- Prep time: 30 minutes
- Cook time: 40 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 27 pieces.
- Calories: 340 kcal
- Protein: 4 g
- Carbohydrates: 46 g
- Fat: 17 g
- Sodium: 228 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Baklava
Have these measured and ready before you begin.
- 800 g (28.2 oz) baklavalık yufka, extra-thin baklava phyllo; regular phyllo may be substituted but is usually thicker
- 250 g (8.8 oz) unsalted pistachios, coarsely ground
- 350 g (12.3 oz) unsalted butter, clarified
Syrup
- 600 ml (2 1/2 cups) water
- 750 g (3 3/4 cups) granulated sugar
- 1 tablespoon fresh lemon juice
Directions
1. Melt the butter over low heat and skim off every bit of foam to make clarified butter.
2. Keep the phyllo covered with a clean towel. Divide it into 450 g, 250 g, and 100 g portions.
3. Fold and layer the first 450 g in the pan, brushing every second sheet with clarified butter. Scatter over the coarsely ground pistachios and fold in any overhanging pastry.
4. Layer the 250 g portion, buttering every second sheet. Add the final 100 g, brushing every sheet, then spread all remaining butter over the top and cut into 27 pieces.
5. Bake at 355°F (180°C) for about 40 minutes, until deeply golden and crisp underneath.
6. Simmer the sugar and water for 10 minutes, add the lemon juice, simmer 2 minutes more, and cool completely.
7. Pour the cooled syrup gradually over the hot baklava, standing back from steam. Let it absorb and cool before serving.
Sources
Contains wheat, milk, and pistachios. Boiling syrup and hot clarified butter can cause severe burns; pour slowly with the pan on a stable heatproof surface and keep children away.