Lactose Free Pistachio Baklava
Baklava is one of those desserts that looks impossibly fancy but rewards patience more than skill, and this pistachio version delivers every bit of the flaky, syrup-soaked magic you'd expect from a good pastry shop. The filling leans on coarsely chopped raw pistachios seasoned with cinnamon and cardamom, which gives each bite a warmly spiced, nutty depth that feels both classic and a little special. The honey syrup is infused with lemon peel and finished with orange blossom water, adding a delicate floral note that makes the whole thing smell incredible as it soaks in. What makes this recipe naturally work without any dairy swaps is that the richness comes entirely from generous layers of butter-brushed phyllo — no cream, no milk, no cheese anywhere in sight. The technique of pouring cool syrup over hot baklava straight from the oven is the key move here, creating that signature crisp-yet-sticky texture that makes it so hard to stop at one piece. Cutting the diamond pattern before baking isn't just for looks — it lets the syrup travel all the way down through the layers so every piece is equally drenched. A final scatter of finely chopped pistachios on top makes it look like something you'd find behind a glass case at a Middle Eastern bakery, except you made it yourself.
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!