Pistachio Baklava

"Layers of crispy phyllo, rich butter, and sweet syrup."

A decadent Turkish dessert made with Laurie Kester. It’s sweet, nutty, and undeniably rich.

Pistachio Baklava
Prep Time 40 Mins
Bake Time 18 Mins
Yields 24 Pieces

Ingredients

  • 2 boxes Phyllo Dough Sheets (thawed)
  • 2 cups Salted Pistachios (Blended/Crushed)
  • 16oz Ghee (Clarified Butter)
  • 16oz Salted Butter
  • 8oz Maple Syrup (or Sugar Syrup)

Instructions

01

The Prep

Melt the ghee and butter together in a bowl. Have your blended pistachios ready in another bowl. Preheat oven to 370°F (190°C).

02

First Layer Set

Brush the pan with butter mix. Lay down 2 sheets of phyllo, brush with butter. Repeat 5 times (Total 10 sheets). Sprinkle 1 cup of pistachios evenly.

03

Second Layer Set

Add 2 sheets, brush with butter. Repeat 5 times (Total 10 sheets). Sprinkle the second cup of pistachios.

04

Final Layer & Cut

Add 2 sheets, brush with butter. Repeat 5 times (Total 10 sheets) to finish the top. Important: Cut the unbaked baklava into diamond or square pieces with a sharp knife now.

05

Bake & Soak

Bake at 370°F for 18 mins until golden brown. Remove and let cool slightly. Pour the syrup immediately over the warm baklava so it sizzles and soaks in.

Pro Tip: Phyllo dries out fast! Keep the sheets you aren't using covered with a slightly damp towel while you work.