Rye Free Pistachio Baklava

Total time3 hr 25 min

Prep time40 min

Cook time45 min

Flaky, golden, and soaked in fragrant honey syrup, this pistachio baklava is the kind of showstopper that looks like it came from a specialty bakery but is completely achievable in your own kitchen. 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 with a delicate floral note that pairs beautifully with the richness of all that butter-layered phyllo. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any related grains — the only dough here is phyllo, which is wheat-based but contains none of the grains that tend to cause problems for this crowd. The technique of pouring cool syrup over hot baklava straight from the oven is the real secret to that signature crisp-yet-sticky texture, so don't skip the step of making the syrup ahead of time. Once it rests and the syrup soaks all the way through, the pieces hold together beautifully and the flavors deepen even further. This is the kind of dessert that disappears fast at a gathering, so consider making a full pan and hiding a few pieces for yourself.

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Ingredients

24 servings

For the baklava

1 lb phyllo dough, thawed
Signature SELECT Pastry Sheets Phyllo Dough 13 x 17 Inch 18 Count - 16 Oz
Great Value Phyllo Dough Pastry Sheets
Wegmans Ready To Use Phyllo Pastry Sheets, 2 Rolls Irresistibles Pastry - Pâte Phyllo
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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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