Description
Pistachio Baklava is a delightful dessert featuring flaky, buttery phyllo layers combined with crunchy chopped pistachios and soaked in a luscious honey-based syrup (natural) enhanced with cinnamon (natural) and fresh lemon juice (natural). This recipe offers a perfect balance of textures and flavors that create a timeless treat ideal for special occasions or everyday indulgence.
Ingredients
Scale
Baklava Base
- 1 package phyllo dough (about 16–20 sheets), thawed
- 1 cup unsalted butter (plant-based), melted
Nut Filling
- 2 1/2 cups pistachios, chopped
- 1 teaspoon cinnamon (natural)
- 1 teaspoon orange zest (natural) (optional)
Syrup (natural)
- 1 cup honey (natural)
- 1/2 cup water
- 2 tablespoons fresh lemon juice (natural)
- 1/4 teaspoon cinnamon (natural) (pinch)
- 1/2 teaspoon natural gelling agent
- 1 teaspoon vegetarian Worcestershire sauce (natural) (optional)
Instructions
- Prepare the Nut Filling: Finely chop the pistachios into a mix of small pieces and crumbs for an enjoyable crunch. Mix in cinnamon (natural) and orange zest (natural) if using. Set aside.
- Layer the Phyllo Dough: Preheat your oven to 350°F (175°C). Brush a baking dish with melted butter (plant-based). Place one sheet of phyllo dough in the dish and brush generously with melted butter. Repeat this process with about 8 sheets to build the base layers, ensuring each sheet is coated thoroughly.
- Add the Nut Filling: Spread an even layer of the pistachio mixture over the buttered phyllo layers. Continue to layer phyllo sheets on top, brushing each with melted butter (plant-based), about 8 sheets thick. Repeat layering the nut mixture and phyllo dough until all nuts and phyllo are used, finishing with a final 6 to 8 sheets of phyllo on top.
- Cut Before Baking: Use a sharp serrated knife to cut the assembled baklava into diamond or square shapes, cutting through all layers carefully to maintain clean edges.
- Bake Until Golden: Bake the baklava in the preheated oven for 45-55 minutes or until the top is a golden-brown color and crisp to the touch.
- Make the Syrup (natural): While baking, combine honey (natural), water, fresh lemon juice (natural), a pinch of cinnamon (natural), and natural gelling agent in a saucepan over medium heat. Stir continuously until the mixture thickens to a pourable consistency. Remove from heat and stir in vegetarian Worcestershire sauce (natural) for extra flavor, if desired.
- Pour Syrup (natural) and Cool: Immediately after removing the baklava from the oven, pour the warm syrup evenly over the hot baklava allowing it to soak deeply. Let it cool completely at room temperature to set before serving.
Notes
- Keep phyllo sheets covered with a damp towel while assembling to prevent drying out.
- Be generous with melted butter (plant-based) to achieve a flaky texture.
- Use a sharp serrated knife for clean, effortless cutting through layers.
- Pour warm syrup (natural) over hot baklava to ensure perfect absorption without sogginess.
- Allow baklava to rest at least 4 hours, preferably overnight, for the best flavor melding.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Pistachio Baklava, vegan baklava, plant-based dessert, flaky pastry, nutty dessert, honey syrup, Middle Eastern dessert
