Oats Free Pistachio Baklava

Total time3 hr 25 min

Prep time40 min

Cook time45 min

4.6

(16)

Few desserts command a room the way a tray of golden, syrup-soaked baklava does, and this pistachio version is genuinely stunning. The filling is built entirely from raw shelled pistachios seasoned with cinnamon and cardamom, so there is not a trace of oats or grain-based filler anywhere in the recipe — just pure, buttery nut goodness layered between sheets of crisp phyllo. The honey syrup is infused with orange blossom water and a strip of lemon peel, which gives every bite a floral, citrusy depth that feels far more sophisticated than the effort involved. One of the smartest moves here is making the syrup ahead of time and letting it cool completely, then pouring it over the hot baklava straight from the oven — that temperature contrast is what creates the signature shatter-and-chew texture. Cutting the pieces before baking is another technique worth noting, since it lets the syrup seep all the way down into every layer rather than pooling on top. The result is rich, fragrant, and deeply satisfying in the way only a properly made baklava can be. A final scatter of finely chopped pistachios on top makes it look like something from a bakery case, even if you made it in your own kitchen.

About Fig

Fig 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!