Peanut Free Pistachio Baklava
Flaky, golden, and drenched in fragrant honey syrup, this pistachio baklava is the kind of showstopper that looks like it came from a specialty bakery. The filling is built entirely around raw shelled pistachios seasoned with cinnamon and cardamom, so there is absolutely no peanut in sight — no cross-contamination worries from mixed nut blends or store-bought versions that sneak in cheaper fillers. The syrup is a beautifully simple combination of honey, water, sugar, lemon peel, and a splash of orange blossom water that gives the whole thing a floral, citrusy depth you just can't get from a box. One of the smartest moves in this recipe is making the syrup ahead 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 in every layer. Cutting the pieces before baking means the syrup soaks all the way down to the bottom, so you get that sticky, glossy finish in every single bite. A final scatter of finely chopped pistachios on top makes it look as impressive as it tastes. This is the kind of recipe you make once and then become the person everyone requests it from.
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!