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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Baklava with Pistachio Nuts

Difficulty 3/5 Ingredients 9 Steps 11

Ingredients

Syrup

  • 4 cups white granulated sugar
  • 2 cups water
  • 2 cinnamon sticks, each 3 inches long
  • ¾ cups honey
  • 1 tbsp lemon juice

Nut mixture

  • 1½ lb pistachio nuts
  • 2 tsp cinnamon powder

Pastry

  • 1 lb phyllo dough, at room temperature
  • 1¼ lb unsalted butter, melted

Steps

  1. Thaw frozen phyllo inside its unopened plastic package. To hurry, thaw the sealed package in warm water.
  2. Chop the nuts with the powdered cinnamon in a food processor to a fine chop, not powder.
  3. Combine sugar, honey, water, cinnamon sticks and lemon juice in a large pot. Stir. Boil to 220°F (100°C) on a candy thermometer (soft ball stage). Remove from heat. Skim the top. Cool. Remove the cinnamon sticks. The lemon keeps the syrup from crystallizing.
  4. Melt the butter in a saucepan while the syrup boils. Clarifying is optional.
  5. Preheat oven to 350°F (180°C).
  6. Open and unfold the phyllo. Brush the inside of the baking pan with melted butter. Cover unused phyllo with a damp towel while assembling. Keep the butter very liquid.
  7. Put 6 phyllo sheets in the pan, brushing each with melted butter. Set aside another 6 sheets for the top.
  8. Sprinkle a handful of nut mixture over the last sheet. Add another sheet and repeat until the last 6 sheets.
  9. Place the last 6 sheets on top, brushing each with butter. Cut all the way through into diamond shapes with a very sharp knife. Sprinkle the top with water.
  10. Bake 1 hour, until the tops are medium golden brown. Remove from oven. Ladle the cool syrup over the hot pastry.
  11. Sit 5–15 minutes. Drain excess syrup by tilting the pan up to 45 degrees. Cool to near room temperature before eating.

Notes from the original

  • For the syrup, you can add more honey and reduce the amount of sugar.

Source. Adapted from “Cookbook:Baklava with Pistachio Nuts” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.