Rice Free Pistachio Baklava
Flaky, golden, and soaked in a fragrant honey syrup, this pistachio baklava is the kind of showstopper that disappears from the table faster than you'd expect. The filling leans on coarsely chopped raw pistachios seasoned with cinnamon and cardamom, giving every bite a warm, nutty depth that feels both classic and a little exotic. A touch of orange blossom water in the syrup lifts the whole thing into something genuinely special — subtle floral notes that balance the richness of all that butter-brushed phyllo. Baklava is naturally free of rice in every component here, from the paper-thin dough layers to the honey-and-lemon-peel syrup, so there's nothing to swap or work around. The technique is straightforward once you get into a rhythm: layer, butter, fill, repeat — and the pre-cut scoring trick means you'll get clean, beautiful diamond pieces every single time. Pouring the cooled syrup over the hot pan straight from the oven is the move that creates that signature crisp-yet-sticky texture, so don't skip it. Give it a full two hours to rest and the results will be bakery-worthy right from your own kitchen.
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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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