Barley Free Pistachio Baklava
Flaky, golden, and soaked in fragrant honey syrup, this pistachio baklava is the kind of dessert that makes a room go quiet the moment it hits the table. The filling is built from coarsely chopped raw pistachios seasoned with cinnamon and cardamom, tucked between dozens of buttery phyllo layers for that signature crunch in every bite. A honey syrup infused with orange blossom water and lemon peel gets poured over the hot pan straight from the oven, and the sizzle it makes is deeply satisfying — that contrast is exactly what gives baklava its crisp, lacquered finish. Every ingredient here is naturally free from barley and barley-derived additives, so there's no need to scrutinize labels or swap anything out. Store-bought versions of this pastry can be a gamble, often made in facilities that process grains you'd rather avoid, which makes a homemade batch genuinely worth the effort. The technique looks impressive but is really just a matter of patience — layering, buttering, and letting the syrup do its work over a couple of hours. Finish with a scatter of finely chopped pistachios and you've got a showstopper that's as beautiful as it is safe to share.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!