Pistachio & Cardamom Baklava
Crispy layers of phyllo pastry filled with crushed pistachios and drenched in fragrant cardamom syrup.
Pistachio Baklava
Ingredients
- 1 package phyllo pastry sheets (about 450g, thawed)
- 2 cups raw pistachios, finely chopped
- 1 cup clarified butter (ghee), melted
- 1 cup sugar
- 3/4 cup water
- 2 tbsp honey
- 1 tbsp lemon juice
- 1/2 tsp cardamom powder
- 1 tbsp rosewater
Instructions
- 1
Make the syrup first: Combine sugar, water, lemon juice, and cardamom in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in honey and rosewater. Cool completely.
- 2
Preheat oven to 175°C (350°F). Brush a 9×13 inch baking pan with butter.
- 3
Layer 8 sheets of phyllo in the pan, brushing each with melted butter. Spread half the pistachios evenly over the top.
- 4
Add 6 more sheets of phyllo, brushing each with butter. Add remaining pistachios.
- 5
Top with 8 more sheets of phyllo, brushing each with butter. Brush the top generously.
- 6
Using a sharp knife, cut into diamond or square shapes before baking.
- 7
Bake for 40-45 minutes until golden and crisp.
- 8
Immediately pour the cooled syrup evenly over the hot baklava. Let it soak and cool completely before serving.
Tips
- The syrup must be cold when poured over hot baklava — this is what creates the crisp texture.
- Keep phyllo covered with a damp towel while working to prevent it from drying out.
Storage
Store at room temperature in an airtight container for up to 1 week.
