MSG Free Pistachio Baklava
Few desserts hit the way a tray of freshly made baklava does — shatteringly crisp layers of phyllo, a fragrant pistachio filling, and a honey syrup that soaks into every golden corner. The filling leans into warm spice with cinnamon and cardamom alongside coarsely chopped raw pistachios, so each bite has real texture and depth rather than a mushy paste. The syrup is built from honey, sugar, water, a strip of lemon peel, and a splash of orange blossom water, which gives it a floral, aromatic quality that store-bought versions rarely achieve. Every single ingredient here is naturally free of added flavor enhancers, so you know exactly what you're eating — no mystery additives hiding in a packet mix or pre-made filling. The technique matters too: pouring cool syrup over hot baklava straight from the oven is what creates that iconic crisp-yet-sticky contrast, and the recipe walks you through it clearly. Letting it rest for a couple of hours before serving is the hardest part, but it's what allows the syrup to fully absorb and the pieces to set into those clean, jewel-like diamonds. Finish with a scatter of finely chopped pistachios and you've got a showstopper that looks like it came from a specialty bakery.
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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.
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