Gelatin Free Pistachio Baklava
Baklava is one of those desserts that looks impossibly impressive but is genuinely achievable at home, and this pistachio version delivers every bit of the flaky, syrup-soaked magic you'd expect from a great pastry shop. The filling is a warmly spiced blend of coarsely chopped pistachios, cinnamon, and cardamom, layered between sheets of butter-drenched phyllo that bake up golden and shatteringly crisp. Many store-bought and restaurant versions of baklava rely on gelatin-based glazes or stabilizers to get that glossy finish, but the syrup here is completely clean — just honey, sugar, water, lemon peel, and a splash of orange blossom water that gives it a delicate floral note. The technique of pouring cool syrup over hot baklava straight from the oven is the real secret: that temperature contrast is what drives the syrup deep into every layer and creates the signature crisp-yet-sticky texture. Cutting the pieces before baking means the syrup can fully penetrate each diamond or square, so every single bite is evenly coated. A final scatter of finely chopped pistachios on top makes it look as beautiful as anything you'd find behind a bakery counter. Give it the full two-hour rest and you'll be rewarded with a tray of baklava that's genuinely hard to stop eating.
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!