Almond Free Pistachio Baklava
Baklava is one of those desserts that looks impossibly impressive but rewards patience and a little technique more than any special skill. This version leans entirely on pistachios — coarsely chopped and spiced with cinnamon and cardamom — so there's no almond flour, almond extract, or mixed nut blends anywhere in the recipe. That matters more than it might seem, since many traditional baklava recipes and store-bought versions blend almonds into the filling without much fanfare on the label. The layers of buttered phyllo go crisp and golden in the oven, and the real magic happens the moment you pour the cooled honey-orange blossom syrup over the hot pan — it sizzles on contact and soaks into every cut edge, creating that signature sticky, flaky bite. A strip of lemon peel simmered into the syrup adds a subtle brightness that keeps the sweetness from feeling heavy. Cutting the pieces before baking isn't just a pro tip; it's what lets the syrup travel all the way down through the layers so every piece is evenly saturated. After a couple of hours of resting, the baklava sets into neat, jewel-green diamonds that are genuinely hard to stop eating. A final scatter of finely chopped pistachios on top makes it look like something from a pastry shop window.
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Learn more →Ingredients
24 servings
For the baklava
- 1 lb phyllo dough, thawed
- 1 cup unsalted butter, melted
For the filling
- 3 cups raw shelled pistachios
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
For the syrup
- 1 cup honey
- ¾ cup water
- ½ cup granulated sugar
- 1 tbsp orange blossom water
- 1 strip lemon peel (about 2 inches)
For serving
- 2 tbsp finely chopped pistachios (optional)
Instructions
- 1
Make the syrup first so it has time to cool completely before the baklava comes out of the oven. Combine the honey, water, 1/2 cup sugar, and lemon peel strip in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, until slightly thickened and the syrup coats the back of a spoon. Remove from heat, stir in the orange blossom water, and discard the lemon peel. Set aside to cool to room temperature.
- 2
Pulse the pistachios in a food processor until coarsely chopped — pieces should be roughly the size of a small pea, not a fine powder. Transfer to a bowl and stir in the 2 tbsp sugar, cinnamon, and cardamom until evenly combined.
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