Breastfeeding Friendly Pistachio Baklava
Few things hit quite like a tray of freshly baked baklava — shatteringly crisp layers of phyllo, a fragrant pistachio filling spiced with cinnamon and cardamom, and a honey syrup perfumed with orange blossom water and lemon. The whole thing is deeply satisfying in a way that feels both celebratory and comforting, which is exactly the kind of treat a nursing parent deserves. Pistachios are a genuinely nourishing ingredient, packed with healthy fats and protein that support energy levels during the demanding postpartum period. The honey-based syrup skips any artificial additives, and every ingredient here is straightforward and whole — nothing hidden, nothing processed. The technique is more methodical than difficult: layer, butter, fill, cut, bake, and pour that cooled syrup over the hot pan while it sizzles dramatically. Letting it rest is the hardest part, but those two hours are what give you perfectly set, syrup-soaked pieces that lift cleanly from the pan. Scatter a little extra chopped pistachio on top and you have something that looks genuinely impressive with very little fuss.
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!