Turkish Pistachio Baklava
Turkish baklava is all about contrast: many paper-thin layers of buttered phyllo baked until shatteringly crisp, a generous layer of bright green pistachios, and a light sugar syrup that soaks in without turning it soggy. Pastry shops in Gaziantep roll their own dough; we use store-bought phyllo, which gives very good results at home. The one rule that matters is cool syrup over hot pastry.
Published
- Prep Time
- 40 mins
- Cook Time
- 50 mins
- Soak
- 4 hrs
- Total Time
- 5 hrs 30 mins
- Servings
- 32 pieces
How do you make Turkish Pistachio Baklava?
To make Turkish baklava, simmer sugar, water and lemon juice into a syrup and let it cool. Layer buttered phyllo in a 23 x 33 cm pan with 400 g finely chopped pistachios in the middle, then cut into 32 pieces. Bake at 180°C (350°F) for 45-50 minutes, pour the cool syrup over the hot baklava and rest at least 4 hours.
- Total time
- 5 hrs 30 mins
- Calories
- 220 per serving
- Protein
- 3.5 g
- Yield
- 32 pieces
- Difficulty
- Medium
- Method
- Baking
Ingredients
Syrup
Baklava
Equipment
23 x 33 cm (9 x 13 in) metal baking pan · Pastry brush · Food processor · Medium saucepan · Sharp knife · Clean damp kitchen towel
Quick Directions
Make the syrup
Simmer sugar, water and lemon juice for 12 minutes, then cool.
Chop the pistachios
Pulse the pistachios until finely chopped and mix with sugar.
Prepare the phyllo
Heat the oven, butter the pan and keep the phyllo covered.
Layer the base
Layer and butter half the phyllo sheets in the pan.
Add the nuts and top
Spread over the pistachios, then layer and butter the remaining sheets.
Cut before baking
Cut into 32 pieces all the way through.
Bake
Bake at 180°C (350°F) for 45-50 minutes until deep golden.
Add the syrup and rest
Pour cool syrup over the hot baklava and rest at least 4 hours.
Step-by-Step Instructions
Follow these detailed steps to make the perfect turkish pistachio baklava.
Make the syrup
Bring the sugar and water to a boil in a medium saucepan, stirring until the sugar dissolves. Lower the heat and simmer without stirring for 10 minutes, add the lemon juice and simmer for 2 minutes more. Take it off the heat and let it cool completely while you assemble and bake the baklava.
Chop the pistachios
Pulse the pistachios in a food processor in short bursts until finely chopped, like coarse sand, stopping before they turn into paste. Stir in the 2 tbsp sugar and set aside 3 tbsp of the mixture for garnish.
Prepare the phyllo
Heat the oven to 180°C (350°F) and brush the baking pan with melted butter. Unroll the phyllo and trim it to fit the pan if needed. Keep the stack covered with plastic wrap and a damp towel as you work, because uncovered phyllo dries out and cracks within minutes.
Layer the base
Lay one sheet of phyllo in the pan and brush it lightly but completely with butter. Repeat until you have used half the sheets. Torn sheets are fine in the middle layers; save the best ones for the top.
Add the nuts and top
Spread the pistachio mixture evenly over the phyllo and press it down gently. Layer the remaining sheets on top, buttering each one, and brush the top sheet generously with the rest of the butter.
Cut before baking
With a very sharp knife, cut the baklava all the way to the bottom into 4 long strips, then cut across into 8 rows to make 32 pieces. Cutting now is essential, as baked phyllo shatters if you try to slice it later.
Bake
Bake on the middle rack for 45-50 minutes, until the top is deep golden brown and crisp and the edges have pulled slightly away from the pan. Pale baklava turns soggy once the syrup goes on, so bake until it is properly golden.
Add the syrup and rest
As soon as the baklava comes out of the oven, slowly ladle the cooled syrup evenly over the hot pastry, letting it run into the cuts; it will sizzle. Sprinkle with the reserved pistachios and leave uncovered at room temperature for at least 4 hours, or overnight, so the syrup soaks in. Run the knife through the cuts again before serving.
Recipe Tips
- Always pour cool syrup over hot baklava, or hot syrup over cool baklava. If both are hot, the pastry absorbs too much and loses its crunch.
- Thaw the phyllo overnight in the fridge, not on the counter. Phyllo thawed quickly gets gummy and the sheets stick together.
- For extra-crisp layers, clarify the butter: melt it, skim off the foam and pour off the golden fat, leaving the milky solids behind.
- Pistachios are the Turkish classic. Look for bright green, unsalted, shelled nuts; bulk food stores and Middle Eastern grocers usually have the best prices.
Variations
- Use all walnuts, or half walnuts and half pistachios, for a less expensive tray.
- Add 1/2 tsp ground cinnamon to the nuts and use a honey and sugar syrup for a Greek-style baklava.
- Stir 1 tsp orange blossom water or a strip of orange peel into the syrup as it cools.
Nutrition (per serving)
| Calories | 220 |
|---|---|
| Protein | 3.5 g |
| Carbs | 24 g |
| Fat | 13 g |
| Saturated fat | 5 g |
| Fibre | 1.5 g |
| Sugar | 14 g |
| Sodium | 70 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Baklava keeps best at room temperature, loosely covered, for up to 1 week. Refrigerating it makes the pastry hard and the syrup can crystallize, so only chill it in a very hot, humid kitchen.
- Freezer
- Freeze the soaked, cooled baklava in an airtight container for up to 3 months. Thaw uncovered at room temperature for 2-3 hours so it stays crisp.
Turkish Pistachio Baklava FAQs
What is the difference between Turkish and Greek baklava?
Turkish baklava is usually filled with pistachios and soaked in a light sugar and lemon syrup. Greek baklava more often uses walnuts with cinnamon and a syrup made with honey. Both use buttered layers of phyllo.
Why did my baklava turn soggy?
The most common causes are pouring hot syrup over hot baklava, underbaking the pastry, or covering it while it was still warm. Bake until deep golden, use cooled syrup and leave it uncovered while it soaks.
Can I make baklava ahead of time?
Yes. Baklava is better the day after baking, once the syrup has fully soaked in. It keeps at room temperature for up to a week and freezes well for up to 3 months.
How do I stop phyllo pastry from drying out?
Thaw it overnight in the fridge, have the butter melted and the nuts ready before you unroll it, and keep the unused sheets covered with plastic wrap and a damp towel. Small tears do not matter once the layers are buttered.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
