Soy 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. The filling leans on raw pistachios seasoned with cinnamon and cardamom, keeping things simple and deeply aromatic without any filler ingredients to worry about. For anyone navigating soy sensitivities, this recipe is naturally in the clear — pure butter, honey, and nuts, with no hidden soy lurking in sauces, oils, or packaged shortcuts. The technique of pouring cool syrup over hot baklava straight from the oven is the real secret here, creating that iconic crisp-yet-sticky texture that store-bought versions never quite nail. Cutting the pieces before baking might feel counterintuitive, but it ensures every diamond soaks up syrup all the way to the bottom. The two-hour rest is genuinely worth the patience — the layers settle, the syrup absorbs, and the whole thing transforms into something that tastes like it came from a proper pastry shop. A final scatter of finely chopped pistachios on top makes it look as stunning as it tastes.
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!