Pecan Free Pistachio Baklava
Baklava is one of those desserts that looks impossibly impressive but rewards patience more than skill, and this pistachio version is a perfect example. The filling is built entirely around raw shelled pistachios seasoned with cinnamon and cardamom, so there's no mixing in of walnuts, almonds, or any tree nut that might cause concern — just clean, vibrant green pistachio flavor layered between sheets of buttery phyllo. The honey syrup gets a fragrant lift from orange blossom water and a strip of lemon peel, and the trick of pouring it cold over hot baklava straight from the oven is what gives each piece that signature shatter-and-chew texture. Cutting the diamond pattern before baking isn't just traditional — it lets the syrup seep all the way down to the base, so every layer is glossy and soaked through. The result is rich, floral, and deeply satisfying in a way that store-bought versions rarely manage to pull off. A final scatter of finely chopped pistachios on top makes it look like it came from a specialty pastry shop, even if your kitchen is still a little floury.
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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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