Delish Pistachio Baklava Treats
Buttery layers of crisp phyllo wrapped around a fragrant pistachio filling, finished with a lemon-honey syrup. A crowd-pleasing bite-sized dessert with irresistible crunch and shine.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 20 sheets phyllo dough thawed overnight in the refrigerator
- 1 cups unsalted butter, melted
- 2 cups shelled pistachios, finely chopped
- 0.5 cups granulated sugar for nut filling
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground cardamom optional
- 0.25 teaspoons fine sea salt
- 1 cups water for syrup
- 1 cups granulated sugar for syrup
- 0.5 cups honey
- 1 tablespoons fresh lemon juice
- 0.5 teaspoons orange blossom water optional, or use 1.0 teaspoons vanilla extract
- 0.25 cups pistachios, crushed for garnish
Instructions
Preparation Steps
- Make the syrup: In a saucepan, combine water and 1.0 cups sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring until dissolved. Stir in honey, lemon juice, and orange blossom water; simmer 1 minute more. Remove from heat and cool completely.
- Preheat oven to 350°F. Brush a 9x13 inch baking pan with some melted butter.
- Make the filling: In a bowl, combine chopped pistachios, 0.5 cups sugar, cinnamon, cardamom, and salt.
- Prepare the phyllo: Unroll phyllo and keep covered with a slightly damp towel to prevent drying.
- Base layers: Lay 1 sheet of phyllo in the pan and brush lightly with melted butter. Repeat to build a base of 10.0 sheets, buttering each sheet.
- Add half the nut filling evenly over the base.
- Middle layers: Add 5.0 more phyllo sheets, brushing each with butter.
- Top with the remaining nut filling, then finish with 5.0 buttered phyllo sheets for the top.
- Cut before baking: Using a sharp knife, cut into 24 squares or diamonds, slicing all the way through the layers.
- Bake for 30 to 35 minutes, until deep golden and crisp.
- Syrup soak: Immediately pour or spoon the cooled syrup evenly over the hot baklava. It will sizzle and absorb as it rests.
- Cool completely, at least 4 hours (or overnight) for best texture. Garnish with crushed pistachios and serve.
Notes
For extra crispness, go light on the butter between sheets—just enough to coat. Use a very sharp knife to avoid tearing the layers. Baklava keeps well at room temperature for up to 5 days; do not refrigerate to maintain crunch.