Macadamia Free Pistachio Baklava
Few desserts hit the way a tray of freshly made baklava does — shatteringly crisp layers of phyllo, a fragrant nut filling, and a honey syrup that soaks into every golden crevice. This version leans entirely on pistachios, with warm cinnamon and cardamom rounding out the filling for a flavor that feels both classic and a little exotic. The syrup is built with honey, a touch of orange blossom water, and a strip of lemon peel, giving it a floral, citrus-kissed depth that store-bought versions rarely achieve. For anyone navigating tree nut concerns around macadamias specifically, this recipe keeps things clean — every ingredient is straightforward, and there's no reason to reach for anything outside this list. The technique here is worth trusting: making the syrup ahead so it's fully cooled, then pouring it over the pistachio-hot pan straight from the oven, is exactly what creates that iconic crisp-yet-syrupy contrast. Cutting the diamond pattern before baking is a small step that makes a big difference, letting the syrup penetrate all the way through each piece as it rests. Give it the full two hours to set, scatter on a handful of extra chopped pistachios, and you'll have a showstopper that looks like it came from a specialty bakery.
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!