Sesame Free Pistachio Baklava
Baklava is one of those desserts that looks impossibly impressive but rewards anyone willing to take it slow and follow the steps. This version leans entirely on pistachios for the filling — coarsely chopped and warmed with cinnamon and cardamom — so every bite has that satisfying crunch and a gently spiced, nutty richness. The syrup is built with honey, a touch of orange blossom water, and a strip of lemon peel, which gives it a floral, citrus-kissed depth that soaks into every flaky layer. Traditional baklava recipes can sometimes call for tahini-based elements or sesame-studded toppings, but this one keeps things completely clear of that — just butter, phyllo, pistachios, and that gorgeous honey syrup. The trick of pouring cold syrup over hot baklava straight from the oven is what creates those shatteringly crisp layers, and it's genuinely one of the most satisfying moments in baking. Cutting the pieces before they go into the oven means the syrup can seep all the way down to the base, so you're not left with dry corners or soggy middles. Give it the full two-hour rest and you'll be rewarded with clean, jewel-like pieces that are just as stunning on a platter as they are to eat.
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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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