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Classic Honey Pistachio Baklava with flaky phyllo layers and honey drizzle.

Baklava (Classic Honey Pistachio)

A classic dessert featuring flaky layers of phyllo dough filled with chopped pistachios and sweet honey syrup, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Mediterranean, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pack Phyllo dough (thawed if frozen) Keep covered with a damp towel when working.
  • 1 cup Unsalted butter (melted, plus more if needed) Used for buttering each layer.
  • 2 cups Pistachios (shelled, chopped) Chop by hand for texture.
  • 1/2 cup Sugar Split into quantities for the nut mixture and syrup.
  • 1 tsp Ground cinnamon Optional but adds flavor.
  • 1/2 cup Honey Adds sweetness and flavor.
  • 1 cup Water For syrup.
  • 1 tbsp Lemon juice Just a squeeze to balance the syrup.
  • 1 pinch Salt Enhances flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and butter a 9x13 inch baking dish.
  2. Unwrap the phyllo and keep it covered with a clean, slightly damp towel.
Mix Filling
  1. In a bowl, combine chopped pistachios, a couple spoonfuls of sugar, a pinch of salt, and optional cinnamon.
Layering
  1. Lay one sheet of phyllo in the pan and brush it with melted butter. Repeat this step until you reach 8-10 sheets.
  2. Sprinkle a layer of pistachio mixture evenly on top.
  3. Add more phyllo layers as before, alternating with layers of the pistachio mixture, finishing with 10-12 layers of phyllo on top.
Cut and Bake
  1. Cut baklava into diamonds or squares before baking.
  2. Bake until deeply golden, approximately 40-55 minutes.
Make Syrup
  1. In a saucepan, combine water, sugar, honey, and lemon juice. Simmer for about 10 minutes.
  2. Pour the syrup over hot baklava right after it comes out of the oven.
  3. Let it sit uncovered for several hours or overnight to absorb.

Notes

Baklava improves in flavor when allowed to sit. Store at room temperature with a loose lid for short-term, or refrigerate for longer but bring back to room temperature before serving.