Gut Friendly Pistachio Baklava
Flaky, golden, and fragrant with cardamom and orange blossom water, this pistachio baklava is the kind of dessert that makes a room go quiet the moment it hits the table. The filling leans on raw pistachios pulsed to a coarse, chunky texture — not a fine powder — so every bite has real substance and a satisfying crunch rather than a dense, heavy paste. A honey-based syrup sweetened with just enough sugar keeps things naturally rich without relying on refined syrups or artificial additives, which is part of what makes this recipe a gentler choice for those watching what goes into their food. The orange blossom water and lemon peel give the syrup a brightness that cuts through the butter beautifully, so the finished baklava feels indulgent but never cloying. Pouring the cooled syrup over the hot pan straight from the oven is the move that creates those impossibly crisp, lacquered layers — it's a step worth trusting completely. A long rest at room temperature lets everything set properly, and a final scatter of chopped pistachios makes it look like it came from a proper pastry shop. This is a recipe that rewards patience, and every single hour of waiting is absolutely worth it.
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!