The Ultimate Homemade Pistachio Baklava (Perfect for Christmas Dinner!)

Imagine the grand finale to your Christmas dinner: a platter of stunning, diamond-shaped pastries, shimmering with a fragrant syrup, with countless, paper-thin, buttery layers that shatter with an audible crunch, revealing a sweet, vibrant filling of finely chopped pistachios. That, my friends, is the transcendent, show-stopping magic of homemade Pistachio Baklava. This is, without a doubt, the most impressive and delicious dessert you will make this holiday season.

I promise you, there is no greater baking triumph than pouring the cool, fragrant syrup over the hot, fresh-from-the-oven baklava and hearing that glorious sizzle. It’s the sound of success! The pastry drinks up the orange-blossom-infused syrup, creating a dessert that is perfectly sweet, wonderfully crisp, and satisfyingly rich, all at the same time.

Get ready to master a timeless classic and create a stunning, delicious, and completely unforgettable dessert that will become the most requested part of your Christmas dinner.

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Why This Pistachio Baklava is a Holiday Masterpiece

You are going to be so incredibly proud of this beautiful and delicious creation. It’s a true labor of love that is worth every single step. Here’s why:

• A True Show-Stopping, Elegant Dessert: The beautiful diamond shapes, the countless flaky layers, and the vibrant green pistachio filling make for a breathtakingly impressive holiday centerpiece.
• Incredible Texture and Flavor: It is a perfect symphony of textures—crispy, flaky, crunchy, and syrupy—with the rich flavor of pistachios and a beautifully fragrant, sweet syrup.
• The Perfect Make-Ahead Christmas Dessert: Baklava is not only best made ahead, it needs to be! The flavors and textures meld and improve over a day or two, making your Christmas schedule so much easier.
• A Rewarding and Meditative Baking Project: The process of layering the phyllo is a calming and satisfying activity, a wonderful way to spend a quiet afternoon creating something truly special.
• Much Easier Than It Looks: While it looks like the work of a professional pastry chef, this recipe breaks down the process into simple, manageable steps for foolproof results.

Recipe Snapshot

Your Shopping List for This Flaky Masterpiece

This traditional dessert comes together with a handful of high-quality, flavorful ingredients.

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→ For the Pistachio Filling & Layers

• ¾ cup ghee → Melted. Ghee (clarified butter) is key for a crisp, non-soggy result. Plus more for brushing the pan.
• 1 pound box of phyllo dough (9″x14″ sheets) → Make sure it’s fully thawed to room temperature according to package directions.
• 3 cups pistachios → Finely chopped, for that beautiful, vibrant green filling.
• ½ cup granulated sugar → To sweeten the nut mixture.

→ For the Simple Syrup

• 1 cup granulated sugar → The sweet base of our fragrant syrup.
• ¾ cup water
• 1 tablespoon lemon juice → A crucial ingredient that prevents the syrup from crystallizing.
• 1 tablespoon orange blossom water → Adds a beautiful, floral, and aromatic note to the syrup.

Let’s Bake! Crafting Your Perfect Pistachio Baklava

Ready to create a truly spectacular dessert? Take a deep breath, and let’s get layering.

Part 1: The Phyllo and Pistachio Layers

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously brush the bottom and sides of a 9×13-inch pan with melted ghee.
2. Prepare the Filling: In a large bowl, stir together the finely chopped pistachios and ½ cup of granulated sugar until they are well combined.
3. Layer the Base: Unroll your thawed phyllo sheets. If they are larger than your pan, trim them to fit. Carefully lay one sleeve of phyllo sheets (about 20) in the prepared pan. Add about 10 more phyllo sheets from the second sleeve on top of that. (Note: You don’t need to butter between these initial bottom layers).
4. Add the Nut Filling: Spread the pistachio and sugar mixture over the phyllo in one even, generous layer.
5. Top with Phyllo: Lay the remaining phyllo sheets neatly over the top of the nut mixture.

Part 2: The Cut and Bake

6. Add the Ghee: Gently pour the ¾ cup of melted ghee all over the top surface of the baklava. Carefully tilt the pan to ensure the ghee spreads evenly and seeps down the sides.
7. Cut the Diamonds: This is a crucial step! Before baking, you must cut the baklava. Using a very sharp knife, make 4 straight cuts lengthwise. Then, make about 9 cuts crosswise on a sharp diagonal to create the classic diamond shapes.
8. Bake to Golden Perfection: Place the pan in the oven and bake for 45-50 minutes, rotating the pan halfway through. The baklava is done when it is a deep golden brown all over and the cut lines are also golden.

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Part 3: The Fragrant Syrup

9. Make the Syrup: While the baklava is baking, make the simple syrup. In a small saucepan, combine the water, 1 cup of sugar, and the lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer, stirring occasionally, for 5-7 minutes, until the sugar is fully dissolved and the syrup has thickened slightly.
10. Cool the Syrup: Remove the saucepan from the heat, stir in the orange blossom water, and set the syrup aside to cool down completely. This is very important!
11. The Magic Sizzle: As soon as you remove the hot baklava from the oven, immediately and evenly pour the cooled simple syrup all over the top. You will hear a wonderful sizzling sound as the hot pastry absorbs the syrup.
12. Rest and Serve: Let the baklava cool completely at room temperature for at least 2 hours (but longer is better!) to allow the syrup to fully absorb before serving.

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Homemade Pistachio Baklava with Orange Blossom Syrup

This homemade Pistachio Baklava is the ultimate show-stopping Christmas dessert! Countless layers of flaky phyllo dough are filled with a sweet pistachio mixture, baked to golden perfection, and soaked in a fragrant orange blossom syrup. A truly impressive and delicious holiday treat.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 12

Course: Dessert

Cuisine: Middle Eastern-Inspired

Calories: 481

Ingredients Equipment Method Notes

Ingredients

  

For the Baklava

• 3/4 cup ghee melted, plus more for brushing
• 1 pound box phyllo dough (9″x14″ sheets) room temperature
• 3 cups pistachios finely chopped
• 1/2 cup granulated sugar

For the Simple Syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon orange blossom water

Equipment

• 9×13 Cake Pan
• Mixing Bowls
• Sharp Knife
• Small Saucepan
• Basting Brush

Method

 

1. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with ghee. In a large bowl, stir together the pistachios and granulated sugar.
2. Unroll the phyllo sheets and trim to fit the pan if necessary. Lay about 30 phyllo sheets in the prepared pan for the bottom layer.
3. Spread the pistachio mixture over the phyllo in one even layer. Lay the remaining phyllo sheets over the nuts.
4. Pour the melted ghee evenly over the top layer. Using a very sharp knife, cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise on a diagonal.
5. Bake until deep golden brown all over, about 45–50 minutes, rotating the pan halfway through.
6. Meanwhile, make the simple syrup. Combine the water, sugar, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Remove from heat, stir in the orange blossom water, and let cool completely.
7. As soon as the baklava comes out of the oven, immediately pour the cooled simple syrup evenly over the top. You should hear a sizzle.
8. Let the baklava cool completely at room temperature for at least 2 hours before serving to allow the syrup to absorb.

Notes

Syrup Temperature: The golden rule of baklava is to pour cool syrup over hot pastry. This ensures the phyllo absorbs the syrup without becoming soggy.

Storage: Store baklava in an airtight container at room temperature for up to one week. The refrigerator can make it soggy, but it can be re-crisped in a 300°F oven for 10-15 minutes.

Handling Phyllo: Keep the phyllo dough you aren’t working with covered with plastic wrap and a damp towel to prevent it from drying out and cracking.

WiseRecipes’ Top Tips for Baklava Brilliance

These are the non-negotiable rules for achieving crispy, flaky, perfect baklava.

1. Keep Your Phyllo Covered. Phyllo dough is paper-thin and dries out incredibly fast. While you are working, always keep the sheets you aren’t using covered with a piece of plastic wrap and a slightly damp kitchen towel.
2. Hot Baklava, Cool Syrup. This is the golden rule of baklava! The temperature difference is what allows the syrup to be absorbed perfectly without making the pastry soggy. Never pour hot syrup on hot baklava.
3. Cut Before You Bake. You must cut the baklava into its final shapes before it goes into the oven. Once baked, the phyllo will be far too crisp and will shatter if you try to cut it.
4. Use a Very Sharp Knife. A sharp, thin knife is essential for getting clean cuts through all those delicate layers of phyllo without tearing them.
5. Don’t Be Afraid to Let It Rest. The hardest part of making baklava is waiting! But that 2+ hour rest is crucial. It allows the syrup to penetrate every layer, softening the interior while the top stays crisp.

Keep It Crispy! Storing Your Delicious Baklava

Baklava stores beautifully, and its flavor gets even better over a couple of days.

• Storage: The best way to store baklava to preserve its crispy texture is in an airtight container at room temperature. It will stay delicious for up to a week. Avoid the refrigerator, as the condensation can make the phyllo soggy. To re-crisp, you can warm it in a 300°F oven for 10-15 minutes.

FAQs: Your Pistachio Baklava Questions, Answered!

My phyllo dough keeps tearing! What should I do?

First, make sure it is fully thawed according to the package directions. Work gently and keep it covered. But don’t worry about small tears! Especially in the middle layers, they will be completely hidden. Just patch them up with another piece and carry on.

Can I use butter instead of ghee?

You can, but ghee is highly recommended. Ghee is clarified butter, which means the milk solids and water have been removed. This higher fat content is what helps make the phyllo layers extra crispy and less prone to sogginess.

What is orange blossom water and can I skip it?

Orange blossom water is a fragrant floral water that adds a classic, aromatic Middle Eastern flavor to the syrup. You can find it in specialty food stores or online. If you can’t find it, you can substitute it with a teaspoon of vanilla extract, a splash of rose water, or simply omit it.

Can I use a different kind of nut?

Absolutely. The most classic alternative is walnuts. A combination of walnuts and pistachios is also very common and delicious. Almonds would also work well.

Final Thoughts: A Sweet Taste of Tradition

There is something truly special about creating a dessert that is steeped in history and beloved around the world. This Pistachio Baklava is more than just a sweet treat; it’s an edible work of art and a rewarding project. I hope it brings a touch of worldly elegance and delicious, flaky, syrupy joy to your Christmas celebration. Happy Baking!