Description
A simplified, make-ahead honey pistachio baklava recipe featuring crisp phyllo layers, orange blossom syrup, and crunchy nuts. This dessert is easy to make, impressive for guests, and balances sweetness with floral aromatics.
Ingredients
Scale
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup mild honey (e.g., clover or orange blossom)
- 2 tablespoons orange blossom water
- 1 tablespoon lemon juice
- 1 package (16oz / 450g) phyllo dough, thawed
- 1 cup (225g) unsalted butter, melted
- 2 cups (250g) raw pistachios, finely chopped
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Make the syrup: In a medium saucepan, combine water, sugar, corn syrup, and lemon juice. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes without stirring. Remove from heat and stir in honey and orange blossom water. Let cool completely to room temperature.
- Preheat oven to 350°F (175°C). Melt the butter and pour into a small cup or measuring jug for easy brushing.
- Layer the phyllo: Unroll phyllo dough, keeping it covered with a damp towel and plastic wrap to prevent drying. Place one sheet in the bottom of a 9×13 inch baking dish and brush lightly with melted butter. Repeat for 8-10 sheets to create a base.
- Add nuts and repeat: Sprinkle an even layer of chopped pistachios over the phyllo base. Continue layering phyllo sheets, brushing each with butter, for another 8-10 sheets. Add another layer of nuts. Finish with remaining phyllo sheets, brushing each with butter. Drizzle reserved butter over the top.
- Cut before baking: Use a sharp knife or pizza cutter to cut the baklava into diamonds or squares, cutting all the way through to the bottom of the pan.
- Bake: Place in the preheated oven and bake for 45-50 minutes until deep golden brown. If browning too fast, cover loosely with foil for the last 10 minutes.
- Pour syrup and cool: Immediately pour the room-temperature syrup over the hot baklava. It will sizzle. Let cool in the pan for at least 30 minutes (preferably an hour) to allow syrup absorption before serving.
Notes
Keep phyllo dough covered with a damp towel and plastic wrap at all times to prevent drying out. Ensure syrup is room temperature when pouring over hot baklava to achieve the correct texture. Do not cut baklava until after it has cooled and absorbed the syrup. Can be stored at room temperature for 5 days or frozen for 3 months.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece (approx. 1/2
- Calories: 180
- Sugar: 14
- Sodium: 45
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: baklava, honey baklava, pistachio baklava, phyllo dough, orange blossom syrup, easy dessert, make-ahead dessert, Mediterranean dessert