Cashew Free Pistachio Baklava
Flaky, golden, and drenched in fragrant honey syrup, this Middle Eastern classic is the kind of dessert that stops conversation the moment it hits the table. The filling is built entirely around raw shelled pistachios seasoned with cinnamon and cardamom, so there's no need to worry about cashews sneaking in anywhere — every layer is accounted for and completely nut-safe for those avoiding them. A touch of orange blossom water and a strip of lemon peel give the syrup a delicate floral brightness that takes the whole thing from good to genuinely memorable. The technique of pouring cool syrup over hot baklava straight from the oven is the secret to that signature crisp-yet-sticky texture, and it's easier to pull off than it sounds. Cutting the pieces before baking might feel counterintuitive, but it's what lets the syrup seep all the way down through every buttery phyllo layer. This is a showstopper that rewards a little patience — the two-hour rest is non-negotiable, but the result is absolutely worth it. Finish with a scatter of finely chopped pistachios for a little extra crunch and a beautiful presentation.
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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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