Capsaicin Free Pistachio Baklava
Flaky, golden, and drenched in fragrant honey syrup, this pistachio baklava is the kind of showstopper that looks like it came from a specialty bakery but is entirely achievable in your own kitchen. The filling leans on coarsely chopped raw pistachios seasoned with cinnamon and cardamom, delivering a nutty, warmly spiced bite without a trace of heat — making it a natural fit for anyone avoiding capsaicin. So many spiced pastries and Middle Eastern sweets sneak in chili-adjacent ingredients, but every element here is straightforward and easy to verify. The syrup is a beautiful blend of honey, sugar, and orange blossom water with a hint of lemon, and the technique of pouring it cold over hot baklava straight from the oven is what gives each piece that irresistible crisp-yet-sticky texture. Layering and buttering each sheet of phyllo is a little meditative, and the payoff — those shattering, lacquered layers — is absolutely worth it. A final scatter of finely chopped pistachios on top makes it look as impressive as it tastes. This is the kind of recipe you make once and then find yourself volunteering to bring to every gathering.
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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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