Nitrate & Nitrite Free Pistachio Baklava
Flaky, golden, and drenched in fragrant honey syrup, this pistachio baklava is the kind of dessert that makes a room go quiet the moment it hits the table. The filling is built from raw shelled pistachios seasoned with cinnamon and cardamom, layered between sheets of butter-brushed phyllo for that signature crunch in every bite. A honey syrup infused with orange blossom water and lemon peel gets made first so it can cool completely — that temperature contrast when it hits the hot pan straight from the oven is exactly what creates the crisp, lacquered finish. Every single ingredient here is naturally free of cured meats, processed additives, and preservatives, so there's nothing to second-guess on the label. The whole thing comes together with pantry staples and a little patience, and the two-hour rest after baking is genuinely worth it as the syrup soaks into every layer. Scatter a handful of finely chopped pistachios over the top before serving and it looks like something from a bakery case. This is the kind of recipe you make once and then find yourself making for every gathering after that.
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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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