Baklava Recipe with Pistachios (Crisp, Nutty & Syrup-Soaked)

Last updated: November 13, 2026.

Baklava is the Middle Eastern dessert of crisp, golden phyllo layers wrapped around spiced nuts, finished with fragrant honey syrup. This baklava recipe with pistachios keeps it simple: store-bought phyllo pastry, a pistachio-and-walnut filling with cinnamon, and a quick honey-lemon syrup you make while the oven heats.

If you have never made baklava at home, this is the version to start with. There is no fiddly technique — just buttered phyllo layered in a rectangular dish, a nut filling in the middle, and a hot oven. In under two hours you get the same contrast a good Middle Eastern dessert shop sells: shattering crisp pastry on the outside, rich and nutty on the inside, and syrup that soaks in without making anything soggy.

Baklava is one of the core sweets in our Middle Eastern desserts collection, and the sixth Arabian recipe on Desert Dishes. It is the dessert to make for Ramadan and Eid, for a dinner-party finish, or any evening when only something crisp, nutty and dramatic will do. If you are still choosing what to bake, our dessert recipes hub has the full list of ideas. Baklava has Ottoman roots, and the imperial kitchens of Topkapı Palace helped shape the layered pastry into the dessert we know today — read more about baklava’s history on Wikipedia.

Why You’ll Love This Baklava

• Crisp outside, nutty inside. Buttered phyllo bakes into shattering layers while the pistachio-walnut filling stays rich and fragrant.
• Only 8 main ingredients. Phyllo, butter, pistachios, walnuts, sugar, honey, lemon and cinnamon — nothing hard to find.
• No special equipment needed. A rectangular baking dish, a saucepan and a sharp knife are all it takes.
• Ready in under two hours. Thirty minutes of prep, forty-five in the oven, and a short cooling rest before slicing.
• Make-ahead friendly. Bake it a day ahead — baklava keeps well, and the flavour only improves overnight.

Ingredients

Phyllo & Butter

• 450 g (1 lb) phyllo pastry sheets, thawed — 1 package (about 40 sheets, 23 x 33 cm / 9 x 13 in)
• 225 g (1 cup / 2 sticks) unsalted butter, melted

Nut Filling

• 200 g (1 1/2 cups) pistachios, shelled and finely chopped — where to buy
• 150 g (1 1/2 cups) walnuts, finely chopped — where to buy
• 50 g (1/4 cup) granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves (optional)

Syrup

• 200 g (1 cup) granulated sugar
• 240 ml (1 cup) water
• 80 ml (1/4 cup) honey — where to buy
• 1 tablespoon lemon juice
• 1 teaspoon rosewater — where to buy
• 1 teaspoon orange blossom water — where to buy

To Finish

• 30 g (1/4 cup) pistachios, finely chopped

Equipment

• 9×13-inch (23×33 cm) baking dish — where to buy
• Medium saucepan — where to buy
• Large mixing bowl — where to buy
• Pastry brush
• Sharp knife
• Measuring cups and spoons
• Spatula — where to buy

How to Make Baklava

Step 1 — Make the Syrup First

Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and cook for 5 minutes without stirring. Stir in the lemon juice, take the pan off the heat, and let the syrup cool for 10 minutes. Stir in the honey, rosewater and orange blossom water. Set aside — the syrup should be cool, not warm, when it meets the baklava.

Step 2 — Heat the Oven and Prepare the Dish

Preheat the oven to 350°F (175°C). Brush the baking dish generously with melted butter, making sure the base and sides are fully coated.

Step 3 — Mix the Nut Filling

Combine the pistachios, walnuts, sugar, cinnamon and cloves in a large mixing bowl. Toss until evenly mixed.

Step 4 — Butter the First Phyllo Layers

Unroll the phyllo and keep the stack covered with a clean, damp kitchen towel, taking out one sheet at a time. Lay one sheet in the dish and brush it lightly with melted butter. Repeat with 9 more sheets, buttering each one, for 10 layers in total.

Step 5 — Add Half the Nuts

Scatter half of the nut filling evenly over the phyllo. Cover with 8 more buttered sheets, buttering each one as you go.

Step 6 — Finish Layering and Score

Scatter the remaining nuts over the phyllo, then top with the remaining phyllo sheets, buttering each one. Brush the top layer generously with butter. Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through to the base of the dish.

Step 7 — Bake Until Deep Golden

Bake for 40–45 minutes, until the top is deep golden brown and crisp, and the edges pull slightly away from the dish.

Step 8 — Syrup and Cool

As soon as the baklava comes out of the oven, slowly pour the cooled syrup evenly over the hot baklava — you will hear it sizzle. Scatter over the chopped pistachios. Let the baklava cool for at least 30 minutes before slicing, so the syrup soaks in and the layers set.

Tips for Crisp Baklava

• Keep the phyllo covered. Phyllo dries out in minutes — keep the stack under a clean, damp kitchen towel and take out one sheet at a time.
• Butter every layer, lightly. A thin, even brush on each sheet is what makes the layers separate and crisp — puddles of butter make them greasy.
• Cool syrup, hot baklava. The temperature contrast is the secret: cool syrup on hot pastry soaks in without softening the layers. Hot syrup on hot baklava turns soft.
• Score before baking. Cut the diamonds before the baklava goes in the oven — baked phyllo shatters if you try to cut it afterwards.
• Bake to deep golden, not pale. Baklava needs real colour. If the top looks pale at 40 minutes, give it the full 45 — the crisp comes with the colour.
• Do not cover it while warm. Steam is the enemy of crisp pastry. Leave baklava uncovered until it is completely cool, and reheat leftovers uncovered in a hot oven, never in the microwave.

Storage, Make-Ahead and Freezing

• Leftovers: cover loosely and keep at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Reheat uncovered in a 180°C (350°F) oven for 8–10 minutes until crisp again.
• Make ahead: bake a day ahead — the flavour improves overnight as the syrup settles into the layers.
• Freezing: freeze the baked, cooled baklava in an airtight container for up to 3 months. Thaw at room temperature, then reheat uncovered in a hot oven for 10 minutes. Unbaked assembled baklava also freezes well for up to 1 month — bake from frozen at 350°F (175°C) for 50–55 minutes.
• Syrup: the syrup keeps in a sealed jar in the fridge for up to 2 weeks. Bring it to room temperature before using.

Variations

• Walnut-only baklava. Use 350 g (3 cups) of walnuts and skip the pistachios in the filling — the classic bakery version, just as crisp.
• Almond baklava. Replace half the walnuts with finely chopped almonds for a lighter, more delicate filling.
• Ghee instead of butter. Use melted ghee in place of the butter for a richer, more traditional flavour.
• Chocolate baklava. Sprinkle 60 g (1/3 cup) of finely chopped dark chocolate over the nut layers — it melts into the filling as the baklava bakes.
• Mini baklava cups. Cut the phyllo into squares, press into a muffin tin with butter between the layers, add a spoonful of filling, and bake for 18–20 minutes. Perfect for parties.
• Love syrup-soaked pastries? If you enjoy baklava, try our easy kunafa recipe with cheese next — crisp pastry, gooey cheese and the same fragrant syrup.

Nutrition

One piece (1 of 24 pieces) has about 320 calories, 38 g carbohydrates, 5 g protein, 18 g fat, 7 g saturated fat, 20 g sugar, 2 g fiber and 150 mg sodium. Nutrition information is an estimate only.

Substitutions

If you are missing an ingredient, these swaps keep the recipe working.

• Pistachios. Swap them for the same weight of finely chopped almonds, or use all walnuts — the filling stays rich and nutty either way.
• Walnuts. Replace them with finely chopped pecans for a sweeter, more buttery filling.
• Honey. Leave it out and add an extra 50 g (1/4 cup) of sugar to the syrup with an extra squeeze of lemon — the syrup will be less floral, but it still soaks in the same way.
• Phyllo pastry. There is no good substitute for phyllo pastry — it is the paper-thin pastry that makes baklava crisp, and puff pastry or kataifi will not give the same layers.

Common Mistakes

These are the mistakes that cause the most problems with this recipe.

• Hot syrup on hot baklava. Hot syrup on hot pastry turns it soft — the baklava should be hot and the syrup cool, not warm.
• Dry phyllo. Phyllo left uncovered dries out and cracks within minutes — keep the stack under a damp towel and work with one sheet at a time.
• Skipping the scoring. Cutting baked baklava shatters the layers — score the diamonds before baking, cutting all the way through.
• Pale baking. Baklava needs real colour — if the top looks pale at 40 minutes, give it the full 45, because the crisp comes with the colour.
• Slicing too soon. Warm baklava falls apart when sliced — waiting at least 30 minutes lets the syrup settle and the layers set, so you get clean diamonds.

FAQ

Can I use store-bought phyllo pastry for baklava?

Yes — store-bought phyllo is the standard choice, and this recipe is written for it. Thaw it in the fridge overnight, unroll it gently, and keep the stack covered with a clean, damp kitchen towel while you work, so the sheets stay soft and do not crack. One 450 g (1 lb) package, about 40 sheets, is enough for one tray.

How do I keep baklava crispy after baking?

Pour cool syrup over the hot baklava straight from the oven — the temperature contrast keeps the layers crisp. Never cover warm baklava: trapped steam softens it in minutes. For leftovers, reheat uncovered in a hot oven (180°C / 350°F for 8–10 minutes), never in the microwave.

How long does baklava keep?

Baklava keeps for up to 1 week at room temperature in a loosely covered container, and up to 2 weeks in the fridge. The flavour improves after a day, as the syrup settles into the layers. Baked baklava also freezes well for up to 3 months — thaw at room temperature and reheat uncovered in a hot oven.

Times, servings and nutrition values are standard guidance and may vary.

Desert Dishes Team

Baklava Recipe with Pistachios

Crisp phyllo layers, a spiced pistachio-and-walnut filling, and fragrant honey syrup — the classic Middle Eastern dessert, made easy at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 24 pieces

Course: Dessert

Cuisine: Middle Eastern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Phyllo & Butter

• 450 g phyllo pastry sheets thawed; 1 package, about 40 sheets
• 225 g unsalted butter melted; 1 cup / 2 sticks

Nut Filling

• 200 g pistachios shelled and finely chopped; 1 1/2 cups
• 150 g walnuts finely chopped; 1 1/2 cups
• 50 g granulated sugar 1/4 cup
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves optional

Syrup

• 200 g granulated sugar 1 cup
• 240 ml water 1 cup
• 80 ml honey 1/4 cup
• 1 tablespoon lemon juice
• 1 teaspoon rosewater
• 1 teaspoon orange blossom water

To Finish

• 30 g pistachios finely chopped; 1/4 cup

Equipment

• 9×13-inch (23×33 cm) baking dish
• Medium saucepan
• Large mixing bowl
• Pastry brush
• Sharp knife
• Measuring cups and spoons
• Spatula

Method

 

1. Make the syrup first. Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and cook for 5 minutes without stirring. Stir in the lemon juice, take the pan off the heat, and let the syrup cool for 10 minutes. Stir in the honey, rosewater and orange blossom water. Set aside — the syrup should be cool, not warm, when it meets the baklava.
2. Heat the oven and prepare the dish. Preheat the oven to 350°F (175°C). Brush the baking dish generously with melted butter, making sure the base and sides are fully coated.
3. Mix the nut filling. Combine the pistachios, walnuts, sugar, cinnamon and cloves in a large mixing bowl. Toss until evenly mixed.
4. Butter the first phyllo layers. Unroll the phyllo and keep the stack covered with a clean, damp kitchen towel, taking out one sheet at a time. Lay one sheet in the dish and brush it lightly with melted butter. Repeat with 9 more sheets, buttering each one, for 10 layers in total.
   
5. Add half the nuts. Scatter half of the nut filling evenly over the phyllo. Cover with 8 more buttered sheets, buttering each one as you go.
   
6. Finish layering and score. Scatter the remaining nuts over the phyllo, then top with the remaining phyllo sheets, buttering each one. Brush the top layer generously with butter. Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through to the base of the dish.
7. Bake until deep golden. Bake for 40–45 minutes, until the top is deep golden brown and crisp, and the edges pull slightly away from the dish.
8. Syrup and cool. As soon as the baklava comes out of the oven, slowly pour the cooled syrup evenly over the hot baklava — you will hear it sizzle. Scatter over the chopped pistachios. Let the baklava cool for at least 30 minutes before slicing, so the syrup soaks in and the layers set.
   

Notes

Cool syrup, hot baklava — the temperature contrast keeps the layers crisp. Never cover warm baklava. Reheat leftovers uncovered in a 180°C (350°F) oven for 8–10 minutes.

More Recipes to Try

More from Desert Dishes — try these next:

• Luqaimat Recipe — Crispy Arabic Sweet Dumplings with Date Syrup — crispy golden dumplings drizzled with date syrup.
• Basbousa Recipe with Coconut — Soft Middle Eastern Semolina Cake — soft, syrup-soaked Middle Eastern semolina cake.
• Umm Ali Recipe — Creamy Egyptian Bread Pudding — creamy Egyptian bread pudding with puff pastry, nuts, and hot milk.
• Qatayef Recipe with Walnuts — Stuffed Ramadan Pancakes — stuffed Ramadan pancakes with spiced walnuts and syrup.
• Middle Eastern Desserts — the full hub of Arabian sweets on Desert Dishes.

Photo credits: pistachio baklava by Erica Ashleson (CC BY 2.0); syrup-soaked baklava by Utente 8304739ABC9028 (CC BY-SA 4.0); plated baklava by Chitrapa (CC BY-SA 4.0) — all via Wikimedia Commons. Hero and pan photos are public domain / CC0.

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