Homemade Pistachio Baklava Golden Syrupy (Printable Version)
Golden, crispy phyllo with pistachios and honey-lemon syrup, finished with a sprinkle of pistachio powder.
# What You'll Need:
→ Baklava Layers
01 -
450g phyllo pastry, thawed
02 -
225g unsalted butter, melted
→ Nut Filling
03 -
2 cups unsalted pistachios, finely ground
04 -
1 teaspoon ground cinnamon
→ Syrup
05 -
200g granulated sugar
06 -
240ml water
07 -
120ml honey
08 -
1 teaspoon lemon juice
09 -
1 small piece cinnamon stick or strip of lemon peel (optional)
→ Garnish
10 -
Crushed pistachios or pistachio powder
# Steps To Follow:
01 -
Preheat oven to 175°C. Generously brush a 23x33cm baking dish with melted butter.
02 -
In a bowl, mix finely ground pistachios with ground cinnamon and set aside.
03 -
Place one sheet of phyllo pastry in the dish and brush with melted butter. Repeat layering and brushing for a total of 8 sheets. Evenly distribute a portion of the pistachio-cinnamon mixture over the top.
04 -
Continue layering 4–5 sheets of phyllo, brushing each with butter, and then adding a layer of nut mixture. Repeat this process, finishing with a final 8 sheets of buttered phyllo.
05 -
Using a sharp knife, cut the assembled baklava into diamond or square shapes for even portions.
06 -
Bake the baklava for 45–50 minutes or until the pastry is golden and crisp.
07 -
While the pastry bakes, combine sugar, water, honey, lemon juice, and optional cinnamon stick or lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and let cool slightly.
08 -
Immediately after removing from the oven, evenly pour the warm syrup over the hot baklava. Allow it to soak for at least 4 hours, or preferably overnight.
09 -
Top with crushed pistachios or pistachio powder before serving.
# Notes and Tips:
01 -
Use a ruler to cut precise portions before baking for uniform presentation.