Carrageenan Free Pistachio Baklava
Flaky, golden, and drenched in fragrant honey syrup, this pistachio baklava is the kind of dessert that makes a whole room go quiet the moment it hits the table. Layers of buttered phyllo shatter into crisp ribbons around a spiced filling of coarsely chopped pistachios seasoned with cinnamon and cardamom — it's rich without being heavy, and deeply aromatic thanks to a touch of orange blossom water in the syrup. Store-bought versions of this classic often rely on processed syrups or packaged fillings that can contain additives like carrageenan, so making it from scratch puts you fully in control of every ingredient. The syrup here is nothing but honey, water, sugar, lemon peel, and orange blossom water — simple, clean, and absolutely stunning in flavor. One of the smartest moves in this recipe is pouring the cooled syrup over the hot baklava straight from the oven, which creates that signature crackly, lacquered finish you just can't fake. Cutting the pieces before baking is another technique that pays off, letting the syrup seep into every diamond and coat each layer evenly. Give it the full two-hour rest and you'll be rewarded with perfectly set, glossy pieces that are just as good the next day — if they last that long.
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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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