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Pistachio Baklava

Pistachio Baklava

  • Author: Kevin
  • Total Time: 6 hours (including cooling time)
  • Yield: 12-16 servings 1x
  • Diet: Plant-Based

Description

Pistachio Baklava is a rich and flaky dessert featuring delicate layers of phyllo dough, perfectly toasted pistachios, and a luscious honey-infused syrup with hints of cinnamon and citrus. This traditional Mediterranean treat offers a delightful combination of textures and flavors, ideal for celebrations or casual gatherings. Easy to prepare with natural and simple ingredients, it can be made ahead and stored without losing its crispy texture.

Ingredients

Scale

Phyllo Dough Layers

  • 12–16 sheets phyllo dough
  • 1 cup unsalted plant-based butter, melted

Nut Filling

  • 2 cups chopped pistachios
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar

Syrup

  • 1 cup sugar
  • 1/2 cup honey (natural)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice (natural)
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Prepare the Nut Filling: Finely chop the pistachios until crumbly and crunchy. Mix in the ground cinnamon and sugar to enhance the nutty flavor. Set aside.
  2. Layer the Phyllo Dough: Unroll the phyllo dough and keep covered with a damp towel to prevent drying. Brush a baking dish with melted plant-based butter. Place one sheet of phyllo into the dish and brush lightly with butter. Repeat this layering process until you have about 6 to 8 layers forming a sturdy base.
  3. Add the Nut Filling: Evenly spread half of the nut mixture over the phyllo base. Layer 6 to 8 more sheets of buttered phyllo on top, then spread the remaining nut filling. Finish with a final layer of phyllo sheets, brushing each with butter.
  4. Cut and Bake: Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking. Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes until the top is golden brown and crisp.
  5. Prepare the Syrup: While baking, combine sugar, honey (natural), apple cider vinegar, lemon juice (natural), and natural gelling agent in a saucepan. Heat gently until sugar dissolves, stirring carefully to avoid bubbling over. Let simmer until thickened enough to coat a spoon.
  6. Pour Syrup and Cool: Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry. Let cool at room temperature for several hours or overnight to allow full flavor infusion.

Notes

  • Use fresh pistachios for the best flavor and crunch.
  • Always keep phyllo dough covered with a damp towel to prevent drying.
  • Brush melted plant-based butter generously between every phyllo layer for the perfect flaky texture.
  • Cutting the baklava before baking allows the syrup to penetrate evenly later.
  • Allow the syrup to soak into the baklava slowly after baking for optimal taste.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 piece (approx. 60g)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 30mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pistachio Baklava, Mediterranean dessert, flaky pastry, nutty dessert, plant-based dessert, homemade baklava

Find it online: https://yumwayrecipes.com/pistachio-baklava/