Walnut Free Pistachio Baklava
Baklava is one of those desserts that looks impossibly impressive but rewards patience more than skill, and this pistachio version delivers on every level. The filling is built entirely around raw shelled pistachios seasoned with cinnamon and cardamom, so there's no walnut in sight — a real relief for anyone who has had to pass on traditional versions at parties or bakeries where the nut mix is a mystery. Each layer of phyllo gets brushed with melted butter before the fragrant pistachio filling is tucked in, building up that signature shatter-and-chew texture that makes baklava so addictive. The syrup is the secret weapon here — honey, sugar, a strip of lemon peel, and a splash of orange blossom water simmered together into something floral and just barely citrusy. Pouring the cooled syrup over the hot pan straight from the oven creates an audible sizzle and locks in that crisp, lacquered finish as it rests. A couple of hours of patience at room temperature is all it takes before the pieces are set, glossy, and ready to scatter with a few extra chopped pistachios for a beautiful finish. This is the kind of thing you bring to a gathering and quietly accept compliments about for the rest of the evening.
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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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