Chestnut Free Pistachio Baklava
Flaky, golden, and soaked in fragrant honey syrup, this pistachio baklava is the kind of showstopper that looks like it came from a specialty bakery but is completely achievable in your own kitchen. The filling is built entirely around raw shelled pistachios seasoned with cinnamon and cardamom, so every bite delivers that distinctive nutty richness without a single chestnut in sight — a real win for anyone navigating tree nut restrictions around that particular ingredient. The syrup is where the magic really happens: honey, a touch of orange blossom water, and a strip of lemon peel simmer together into something floral and lightly citrusy that soaks deep into every crisp layer. Pouring the cooled syrup over the hot pan straight from the oven creates that signature shatter-and-chew texture that makes baklava so irresistible. Cutting the pieces before baking is a small but crucial step that lets the syrup penetrate all the way through, so you get fully saturated layers rather than a soggy top and dry bottom. A final scatter of finely chopped pistachios adds a little extra crunch and makes the finished tray look genuinely stunning. This is the kind of recipe worth making for a crowd — it holds beautifully at room temperature and only gets better as it sits.
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!