Turkey Free Pistachio Baklava
Flaky, golden, and soaked in fragrant honey syrup, this pistachio baklava is the kind of dessert that makes a room go quiet the moment it hits the table. Layers of buttered phyllo dough are stacked around a spiced pistachio filling seasoned with cinnamon and cardamom, then baked until deeply crisp and caramelized. The syrup — built from honey, sugar, and a touch of orange blossom water — is made ahead and cooled so it can hit the hot pan with a satisfying sizzle, locking in that signature crunch. Every component here is straightforward pantry and produce, with no meat or poultry of any kind involved, so this is a naturally safe pick for anyone avoiding those proteins without any substitutions required. The diamond-cut pieces look stunning on a platter and hold their shape beautifully after the two-hour rest, making this just as practical for entertaining as it is for a quiet weekend project. A final scatter of finely chopped pistachios adds a little extra color and texture that takes the presentation over the top. Once you've made baklava from scratch, the store-bought version simply won't cut it anymore.
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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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