Recipe
Easy Pistachio Baklava
As it bakes, the ghee gives the pastry a rich aroma and golden finish. Cutting the pieces before baking makes serving easy, and the final drizzle of syrup settles into every layer.
Scale
Ingredients
Pistachio Filling
- 1 1/2 pounds shelled, unsalted pistachios
- 1 tablespoon ghee
- 2 tablespoons sugar
- Pastry
- 1 package phyllo dough, thawed according to package directions, or homemade phyllo
- 1 cup ghee, melted, divided among the layers and topping
Simple Syrup
- 1 3/4 cups water
- 3 cups sugar
- A squeeze of lemon juice
Instructions
- Prepare the filling.
- Place the pistachios, 2 tablespoons sugar, and 1 tablespoon ghee in a food processor. Pulse until finely chopped but not pasty. Set aside.
- Prepare the pan and phyllo.
- Preheat the oven to 325°F (160°C).
- Choose a rimmed baking tray that fits your phyllo sheets, trimming the sheets if needed. A half sheet tray works if your phyllo is large enough to cover it.
- Brush the bottom of the tray with a little of the melted ghee. Keep the remaining phyllo covered with plastic wrap and a lightly damp towel while you work.
- Build the bottom layers.
- Arrange half the phyllo sheets in the tray, brushing each sheet lightly with melted ghee.
- Gently prick the bottom stack in a few places with a fork. Drizzle about 1/4 cup of the measured melted ghee evenly over the layers.
- Add the pistachio filling.
- Spread the pistachio mixture evenly over the phyllo, gently leveling it without packing it tightly.
- Finish layering and cut.
- Place the remaining phyllo sheets over the filling, brushing each lightly with ghee. Budget the remaining ghee so you have some left for the top.
- Using a sharp knife, cut into squares or diamonds, cutting all the way through to the bottom. Pour any remaining ghee evenly over the top and along the cuts.
- Bake until crisp.
- Bake for 60–90 minutes, until the pastry is deeply golden and crisp. Begin checking at 60 minutes. If the top browns too quickly, loosely cover with foil while the lower layers finish baking.
- Make the syrup.
- Prepare the syrup early in the baking time so it has time to cool.
- Combine the sugar and water in a saucepan. Heat, stirring until the sugar dissolves, then bring to a boil.
- Reduce the heat and simmer for 5–7 minutes. Remove from the heat, stir in a squeeze of lemon juice, and let cool to room temperature.
- Add the syrup and rest.
- As soon as the baklava comes out of the oven, slowly spoon the cooled syrup over the hot pastry, distributing it across the surface and along the cuts. Add gradually, pausing to let it soak in rather than leaving a deep pool.
- Let rest uncovered for at least 4 hours, preferably overnight, before serving.
Connie’s notes
- Check the phyllo package size. Sheet dimensions and quantities vary. Match your tray to the pastry so you have enough sheets for both the bottom and top layers.
- Thaw before unfolding. Follow the package directions to prevent the delicate sheets from cracking.
- Keep the phyllo covered. Exposed sheets dry quickly. The damp towel should sit over the plastic covering rather than directly on the dough.
- Pulse the nuts carefully. Fine pieces give an even filling, but overprocessing turns them into pistachio paste.
- Brush lightly and evenly. Use the measured cup of melted ghee across the entire assembly; the sheets need a thin coating.
- Cut before baking. This gives neater portions and helps the syrup reach the center.
- Bake beyond a pale golden top. The lower layers need time to dry and crisp, too.
- Pair hot pastry with cooled syrup. This helps preserve more crunch than pouring hot syrup over hot baklava.
- Let it rest uncovered until cool. Covering warm baklava traps steam and softens the pastry.
- Store once completely cool. Keep in an airtight container at room temperature for up to 5 days in a cool, dry kitchen.
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