Pistachio Baklava

Try this nutty variation of a traditional Turkish dessert. Baklava is made with layered crispy, flaky dough, also known as phyllo or Filo dough. Also best when added with Pistachio, since it is rich in protein and fiber. This is the perfect make-ahead dessert because it’s even better the next day!


  • ¾ cup unsalted pistachio nuts (finely chopped)
  • ½ cup butter (melted), plus more for brushing the phyllo
  • 1 (16-ounce) package phyllo dough (thawed)
  • ⅓ cup sugar
  • ⅓ cup honey
  • 2 tsp cinnamon
  • 2 tsp lemon juice 


  1. Preheat the oven to 350 F. Butter a 15 by 10 by the 1-inch baking pan.
  2. In a bowl, combine pistachio nuts and butter. Take eight phyllo dough sheets and layer them in the pan, spreading each sheet with melted butter as you go.
  3. Spread about half of the nut mixture over the phyllo dough. Cover with a buttered sheet of phyllo dough.
  4. Layer five more sheets of phyllo dough, buttering each sheet as you layer. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet.
  5. Using a knife, cut the baklava into 1 ½ inch diamonds. Then bake for 50 minutes or until golden brown.
  6. About 30 minutes before baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan.
  7. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for 5 minutes.
  8. When baklava is finished cooking, drizzle syrup and sprinkle some finely chopped pistachio on the top. 

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