Pregnancy Friendly Pistachio Baklava
Flaky, golden, and dripping with honey syrup, this pistachio baklava is the kind of showstopper dessert that feels deeply indulgent while actually being made from wholesome, straightforward ingredients. Pistachios are a fantastic source of protein, healthy fats, and folate — nutrients that matter a lot during pregnancy — so leaning into them as the star of a dessert feels like a genuine win. The filling is simply coarsely chopped raw pistachios seasoned with cinnamon and cardamom, and the syrup is built from honey, water, sugar, and a touch of orange blossom water, so you know exactly what's going into every bite. There are no mystery additives or preservatives hiding in here, which is a real comfort when you're being more intentional about what you eat. The technique of pouring cool syrup over hot baklava straight from the oven is what gives each piece that irresistible crisp-yet-sticky texture, and cutting the diamond pattern before baking means every serving comes out clean and picture-perfect. It does take a little patience — the resting time lets the syrup fully soak in and the layers set properly — but the hands-on work is simple and genuinely satisfying. Scatter a handful of extra chopped pistachios over the top before serving and watch it disappear fast.
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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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