Turmeric Free Pistachio Baklava
Flaky, golden, and soaked in fragrant honey syrup, this pistachio baklava is the kind of showstopper that looks like it came from a specialty pastry shop — but comes together in your own kitchen with straightforward ingredients. The filling leans on coarsely chopped raw pistachios seasoned with cinnamon and cardamom, delivering a nutty, warmly spiced bite in every layer. A touch of orange blossom water in the syrup gives the whole thing a delicate floral note that makes it taste genuinely special. For anyone avoiding turmeric, this recipe is naturally free of it — no spice blends, no shortcuts, just clean, individually measured ingredients you can verify yourself. The technique of pouring cool syrup over hot baklava straight from the oven is the secret to that signature crisp-yet-sticky texture, and it's deeply satisfying to watch it sizzle on contact. Patience during the two-hour resting period is the only real challenge here, and it is absolutely worth it. Cut into diamonds, scattered with a few extra pistachios, and served at room temperature, this is a dessert that earns serious compliments.
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!