Nightshade Free Pistachio Baklava
Flaky, golden, and soaked in fragrant honey syrup, this pistachio baklava is the kind of showstopper dessert that looks like it came from a specialty bakery. Layers of buttered phyllo dough cradle a spiced pistachio filling seasoned with cinnamon and cardamom, then the whole thing gets drenched in a honey syrup brightened with orange blossom water and lemon peel — the result is deeply aromatic and absolutely irresistible. Nightshades are a non-issue here since every single ingredient, from the nuts to the syrup, is naturally free of tomatoes, peppers, potatoes, and their relatives. The technique of pouring cool syrup over hot baklava straight from the oven is the secret to that signature crisp-yet-sticky texture, and the instructions walk you through it step by step so nothing is left to guesswork. Cutting the pieces before baking is another smart move that makes serving clean and easy once the syrup has soaked in. This is a wonderful recipe to make ahead — the baklava only gets better as it rests and the flavors settle overnight. Whether you're bringing it to a gathering or treating yourself, a tray of this will disappear fast.
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!