Pork Free Pistachio Baklava
Few desserts hit the way a tray of freshly made baklava does — shatteringly crisp layers of phyllo, a fragrant pistachio filling, and a honey syrup perfumed with orange blossom water and lemon. Every component here is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out. The filling leans into coarsely chopped raw pistachios seasoned with cinnamon and cardamom, which gives each bite a satisfying texture and warmth without being heavy. The syrup is the real secret weapon — made ahead and cooled to room temperature so that when it hits the hot pan straight from the oven, it creates that iconic crisp, flaky finish you hear sizzle across the kitchen. Cutting the pieces before baking is a smart move that lets the syrup soak all the way down to the base, meaning every single layer gets glossy and tender. A final scatter of finely chopped pistachios on top makes it look like it came from a proper pastry shop. This is the kind of recipe you bring to a gathering once and get asked about forever.
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!