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Irresistible Baklava Recipe with Honey and Pistachios Made Easy

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A classic Middle Eastern dessert featuring flaky phyllo layers, crunchy pistachios, and a sticky honey glaze. This recipe is approachable for home cooks and perfect for celebrations.

Ingredients

Scale
  • 1 package (16 oz / 450 g) phyllo dough, thawed
  • 1 cup (225 g) unsalted butter, melted
  • 2 cups (about 200 g) shelled pistachios, roughly chopped
  • ½ cup (50 g) walnuts or almonds, chopped (optional)
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup (340 g) honey, preferably raw or wildflower
  • ¼ cup (60 ml) water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the chopped pistachios, optional walnuts, granulated sugar, and ground cinnamon. Mix well.
  3. Butter your 9×13 inch baking dish generously with melted butter.
  4. Carefully unroll the thawed phyllo dough. Cover unused sheets with a damp towel to prevent drying out.
  5. Place one sheet in the pan and brush it lightly with melted butter. Repeat this for about 8 layers, brushing each one.
  6. Add a layer of the nut mixture evenly across the phyllo.
  7. Add another 6-8 phyllo sheets on top of the nuts, buttering each sheet.
  8. Using a sharp knife, cut the assembled baklava into diamond or square shapes.
  9. Bake for 45-50 minutes until the top is deep golden brown and crisp.
  10. While baking, combine honey, water, lemon juice, and vanilla extract in a small saucepan. Warm gently over low heat, stirring occasionally until well blended (do not boil).
  11. Remove baklava from oven and immediately pour the warm honey syrup evenly over the hot pastry.
  12. Let the baklava cool completely at room temperature for at least 4 hours or overnight to allow syrup absorption.

Notes

Cover unused phyllo sheets with a damp towel to prevent drying. Brush each phyllo layer lightly but thoroughly with butter for flaky layers. Cut baklava before baking to help syrup soak in. Pour warm (not boiling) syrup over hot baklava to avoid sogginess. Let baklava rest overnight for best texture and flavor. For vegan version, substitute butter with coconut oil or vegan butter and honey with maple syrup or agave nectar.

Nutrition

Keywords: baklava, honey baklava, pistachio baklava, Middle Eastern dessert, phyllo dough dessert, nutty dessert, honey glaze, festive dessert

Find it online: https://tempotaste.com/irresistible-baklava-recipe-with-honey-and-pistachios-made-easy/