Pistachio Baklava


by: Chef Ria

This is a refined version of baklava - made with pistachios instead of the usual almonds or walnuts - that is not quite as sweet and has fewer layers than those encountered in most Middle Eastern restaurants. But you can add as many layers as you want and use whatever nuts you like. This baklava is also made with brown butter instead of just melted butter; which gives it an intense nutty flavor. Filo dough comes frozen in rolls and is so thin that a 1-pound package contains dozens of sheets. Fortunately it can be frozen and refrozen so you only need to unroll what you need and put the rest back in the freezer. Filo is easy to work with, but dries out veryfast when exposed to air. Keep it covered with a damp towel as you work with it. The baklava shown here are made in a 10 by 15-inch sheet pan with relatively low sides. If you want to make baklava with more than the 2 layers, use a smaller baking dish with higher sides. Don't hesitate to adjust the amounts and sizes given here to match whatever pan you have andjust keep building the baklava until you run out of nuts. When shopping for pistachios, buy shelled nuts and, if possible, nuts with the thin reddish membrane-like peel removed. Pistachios with the peel removed will be bright green. If you can't find shelled and peeled pistachios, follow the peeling directions in the note below.


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serves: 35

4 1/2 cups pistachios (shelled and, if possible, with thin peel removed) (see Note)

1 1/4 cups sugar

1 cup honey

1 1/2 cups water

1 cup brown butter

12 ounces filo dough

Nutrition Facts
Pistachio Baklava

Servings Per Recipe: 35

Amount per Serving

Calories: 94

  • Total Fat: 1 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.1 mg
  • Sodium: 70.3 mg
  • Total Carbs: 20.7 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 15.2 g
  • Protein: 1.3 g

how is this calculated?

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1.  Plunge the unpeeled pistachios into boiling water for 2 minutes, drain, and immediately rub between two towels. Pick out the nuts. Roast them lightly and chop them in a food processor.

2.  Combine the chopped nuts with 1/2 cup of the sugar. Brush a nonstick pan with the brown butter.

3.  Unwrap the filo and cut 9 sheets, at one time, to the size of the sheet pan.

4.  Keep the filo covered with a moist - not wet - towel while you're working.

5.  Stack 3 sheets of filo oh the sheet pan with brown butter brushed on each sheet.

6.  Sprinkle over pistachio nuts.

7.  Stack another 3 sheets of filo over the nuts, brushing each sheet with brown butter. Spread over a layer of pistachios and another 3 sheets of filo, each brushed with butter. Bake until golden brown.

8.  Pour over the syrup.

9.  Cover the baklava with foil or plastic wrap and let cool. Cut into squares or diamonds.

10.  Sprinkle with more pistachios and serve.

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