Honey Pistachio Baklava

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.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Join the conversation

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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.

So, what is good baklava?

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.

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.

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.

Step by step instructions

Prepare

• 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 syrup

• 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.
• Then, 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.
• Next, add sugar and combine well. Set aside.

Assembly

• 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.
• Then, sprinkle ¼ of the pistachio mixture.
• Now, add 3 layers of filo and 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.

Syrup 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.

Storage

• 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. Then, thaw in the fridge overnight then on the countertop before you serve.

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