Pistachio Baklava
This is the slice I make when I want baklava on the plate and a clean cut through the middle. A thin phyllo base, a cream layer, a thick pistachio layer, then more phyllo and a honey pour. Chopped pistachios go on while the syrup is still sticky, which is the green cap in the photo. It is a dessert, not a weeknight pan. The Mediterranean part is the pistachio, the honey, and the phyllo. The cream layer is what makes the slice stand up.
The syrup has to go on while the pastry is hot and the syrup is warm, not boiling. Boiling syrup turns the phyllo soft. Cold syrup sits on top and never soaks in. Let the pan cool, then chill it. That is what gives you the straight white layer and the green layer instead of a smear. Cut it with a hot knife, wiped between slices.
I cut it into 12 squares and serve one piece with the extra syrup from the pan spooned down the side. It keeps for several days, and it is better on day two, once the honey has settled into the phyllo.
Why you'll love it
- Looks like the photo: cream layer, pistachio layer, phyllo, honey drip.
- Pistachio in the filling and on top.
- Cuts clean after a chill.
- A make-ahead dessert, not a last-minute one.
Anti-Inflammatory & Mediterranean Recipes
Pistachio Baklava
- Prep25 min
- Cook35 min
- Rest3 hrs
- Total4 hrs
- Servings12 servings
- Calories340 kcal
Ingredients
- Pastry
- Cream layer
- Pistachio layer
- Syrup and top
Instructions
- Heat the oven to 350 F (175 C). Brush an 8-inch square pan with butter. Lay in 5 phyllo sheets, brushing each one, letting the edges come up the sides.
- Beat the cream cheese, ricotta, egg, 2 Tbsp honey, and vanilla until smooth. Spread it over the phyllo.
- Mix the chopped pistachios, 2 Tbsp honey, cinnamon, and egg white. Spread that over the cream layer and press it level.
- Lay on the last 5 phyllo sheets, brushing each. Tuck the edges in. Score the top into 12 squares, cutting only through the top pastry.
- Bake 35 minutes, until the top is deep gold. If the edges darken early, tent them with foil.
- While it bakes, warm the honey, water, and lemon juice until loose. Do not boil it hard. Pour the warm syrup over the hot pastry. Scatter the extra pistachios on top.
- Cool to room temperature, then chill at least 3 hours. Cut on the scored lines with a hot knife.
Notes & Tips
- Thaw phyllo in the fridge, still wrapped. Dry sheets shatter.
- Keep a damp towel over the stack while you work.
- Syrup warm, pastry hot. That is the soak.
- Chill before the photo cut. Warm slices slump.
- Nutrition: Per square (1 of 12). Estimate.
- Nutrition: Net carbohydrates: 26g
- Nutrition: WW estimate: 12 points on the current plan (honey, butter, and nuts carry the points)
- Fridge: 4 days, covered. The flavor is better on day two.
- Freeze: up to 1 month, unsyruped if you can. Add warm syrup after thawing, or freeze slices already soaked and thaw in the fridge.
- Nutrition is an estimate from phyllo, butter, cream cheese, ricotta, pistachios, and honey. Olive oil in place of some butter drops the saturated fat, not the calories.
Variations & serving ideas
- No ricotta: use all cream cheese, 12 oz total.
- Lighter syrup: use 1/3 cup honey and 3 Tbsp water.
- Sugar-free: a monk-fruit honey style syrup works, but the drip will be thinner.
- No cinnamon: use 1/2 tsp orange zest in the pistachio layer.
- Nut swap: almonds work. The color will not be as green.
Nutrition Facts
Per serving · makes 12 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 kcal |
| Total fat | 23 g |
| Sodium | 180 mg |
| Total carbohydrate | 28 g |
| Fibre | 2 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Pistachio Baklava?
About 4 hours in total: 25 minutes of prep and 35 minutes of cooking.
What ingredients do I need for Pistachio Baklava?
The key ingredients include egg, egg white, cream cheese, ricotta, cinnamon and lemon juice. The recipe card lists every ingredient with exact amounts.
Can I make substitutions in this recipe?
Olive oil in place of some butter drops the saturated fat, not the calories.
Can I freeze Pistachio Baklava?
Freeze: up to 1 month, unsyruped if you can. Add warm syrup after thawing, or freeze slices already soaked and thaw in the fridge.
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