Brazil Nut Free Pistachio Baklava
Flaky, golden, and soaked in a fragrant honey syrup laced with orange blossom water and a hint of lemon, this baklava is the kind of showstopper that disappears fast at any gathering. The filling is built entirely around pistachios — coarsely chopped and warmly spiced with cinnamon and cardamom — so every bite delivers that satisfying crunch without any of the tree nuts that can make store-bought versions a gamble. Each layer of phyllo gets a generous brush of melted butter before baking, which is what gives the finished pastry that deeply caramelized, shatteringly crisp top. The trick of pouring cool syrup over hot baklava the moment it comes out of the oven is what locks in that iconic texture, and the long rest afterward lets every piece fully absorb the sweetness. Cutting the diamond pattern before baking means the syrup seeps all the way down to the bottom layer, so nothing is left dry or under-flavored. A final scatter of finely chopped pistachios on top makes it look like it came straight from a bakery case. Whether you're serving it for a holiday spread or just treating yourself on a slow weekend, this is one of those recipes that rewards every careful step.
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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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