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Crispy Pistachio Baklava Recipe Easy Homemade Honey Syrup Delight

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A crispy, flaky baklava layered with fresh pistachios and drizzled with a homemade honey syrup infused with cinnamon and orange zest. Perfect for celebrations and family gatherings.

Ingredients

Scale
  • 1 pound (450 g) phyllo dough, thawed
  • 1 cup (225 g) unsalted butter, melted
  • 2 cups (300 g) raw pistachios, shelled and roughly chopped
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (240 ml) honey
  • 1/2 cup (120 ml) water
  • 2 tablespoons fresh lemon juice
  • Zest of one medium orange (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch (23×33 cm) baking pan to prevent sticking.
  2. In a medium bowl, combine chopped pistachios, granulated sugar, and ground cinnamon. Mix well and set aside.
  3. Unroll the thawed phyllo dough carefully, keeping the rest covered with a damp towel. Place one sheet in the pan and brush generously with melted butter (about 2 tablespoons per sheet). Repeat layering and buttering with about 8 sheets.
  4. Evenly sprinkle about one-third of the pistachio filling over the layered phyllo.
  5. Add 5 more sheets of phyllo, each brushed with melted butter, then another third of the nut filling. Follow with another 5 sheets, buttering each, and finish with the last third of the nut filling.
  6. Cover the nuts with about 8-10 more phyllo sheets, brushing each with butter. Be generous with the butter on the top layers to get a golden crisp.
  7. Using a sharp knife, gently cut through all layers into diamond or square shapes to prevent cracking during baking.
  8. Bake for 45-50 minutes, or until the top is golden brown and crisp.
  9. While baking, prepare the honey syrup: In a small saucepan, combine honey, water, sugar, lemon juice, orange zest, and vanilla extract. Bring to a gentle boil, then lower heat and simmer for 10 minutes until slightly thickened. Remove from heat and let cool slightly.
  10. As soon as the baklava comes out of the oven, pour the warm syrup evenly across the entire pan. The syrup will soak into the layers.
  11. Let the baklava cool completely at room temperature for at least 4 hours (overnight is best) to allow the syrup to absorb fully and the layers to set crisp.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and cracking. Be generous with melted butter for crispiness. Score baklava before baking to prevent cracking. Pour syrup over hot baklava to ensure proper absorption. For dairy-free, use vegan butter or coconut oil but watch crispiness. Frozen phyllo can be used if thawed carefully.

Nutrition

Keywords: baklava, pistachio baklava, honey syrup, crispy baklava, homemade baklava, dessert, nut dessert, flaky pastry

Find it online: https://emmaoven.com/crispy-pistachio-baklava-recipe-easy-homemade-honey-syrup-delight/