Mushroom Free Pistachio Baklava
Few desserts hit the way a tray of freshly made baklava does — all those shatteringly crisp, buttery layers soaked through with fragrant syrup and packed with a spiced nut filling. This version leans entirely on pistachios, which bring a natural sweetness and a gorgeous green color that makes every diamond-cut piece look like it came straight from a pastry shop window. The filling is seasoned with cinnamon and cardamom, and the honey syrup gets a floral lift from orange blossom water and a hint of brightness from a strip of lemon peel — simple additions that make the whole thing taste deeply considered. For anyone navigating a fungi-free diet, this recipe is a completely natural fit, since every single ingredient here — phyllo, butter, nuts, honey, spices — is entirely free of mushrooms or mushroom-derived components with no workarounds needed. The technique is straightforward once you get into a rhythm: layer, butter, fill, repeat, then cut before baking so the cooled syrup can flood every crevice the moment the pan comes out of the oven. That sizzle when the syrup hits the hot baklava is genuinely one of the most satisfying sounds in the kitchen. Give it the full two-hour rest and you'll be rewarded with pieces that are sticky, crisp, and absolutely worth every buttered sheet.
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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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