Learn how to make the best Turkish baklava, a crispy, golden pastry filled with pistachios, almonds, or walnuts and soaked in a sweet, fragrant syrup. With its flaky layers, rich nutty filling, and buttery crunch, this homemade baklava is pure indulgence!
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Turkish baklava is a crispy, flaky pastry made of layers of filo dough, filled with finely chopped nuts, and soaked in sweet syrup. Originating from Turkey and the Middle East, this rich, golden dessert is a true classic, loved for its buttery crunch and syrupy sweetness.
This version of pistachio baklava features layers of delicate phyllo pastry with a filling of chopped pistachios and almonds. You can also use walnuts or hazelnuts, just like in traditional recipes, for a slightly different flavor.
Baklava is perfect for holidays, special occasions, or a sweet treat anytime. Its crispy texture, rich nutty filling, and honey syrup make it irresistible and surprisingly easy to prepare at home!
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this pistachio baklava recipe:
- Phyllo Dough – Ultra-thin, crisp pastry sheets that create flaky, golden layers.
- Nut Filling – A mix of pistachios, almonds, walnuts, or hazelnuts, combined with brown sugar and a touch of orange blossom water for flavor.
- Sugar Syrup – A sweet blend of sugar, water, honey, corn syrup, fresh lemon juice, and zest, infused with orange blossom water for a fragrant finish.
How to make Turkish Baklava
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Place the almonds with the skin and unsalted pistachios on a baking sheet lined with parchment paper.
- Roast in a preheated oven at 347°F / 150°C for 15 minutes and then let the nuts cool down a little.
- Blend the dried fruit in a food processor until you have a fine powder with a few small pieces.
- Place the nut mixture in a bowl, add the powdered sugar and mix.
- Sprinkle with orange blossom water and mix again until you have a moist, slightly sticky mixture.
- Cut 20 phyllo sheets slightly larger than the diameter of your pan or baking dish.
- With a brush grease the bottom of the pan and also the edges with melted butter.
- Place the first sheet of phyllo dough on the bottom of the pan and with your hands, make it stick to the bottom of the pan, avoiding as much as possible leaving air bubbles.
- Apply a layer of melted butter with the brush and repeat with the remaining 9 filo sheets.
- Pour the dried fruit filling onto the 10th sheet of phyllo pastry and press down with the back of a tablespoon or the bottom of a glass to get an even layer.
- Apply a small layer of melted butter to the dried fruit filling and then cover with the 11th layer of phyllo dough.
- Continue with all remaining sheets and finish by brushing the last sheet with melted butter.
- Cut out with a sharp knife to form a rosette (see patterns in the recipe below).
- Preheat the oven to 350 )F / 180°C and bake the Turkish baklava for about 40-50 minutes until golden brown on top.
- Immediately pour the hot syrup into the hot baklava, then cover and leave overnight at room temperature.
- When they are well cooled, turn out each piece of pistachio baklava gently one by one and serve them on a plate or put them in small paper boxes.
- Serve Turkish pistachio baklava on a dessert plate with vanilla ice cream or with a glass of fresh mint tea.
Serving Suggestions
- With Turkish Tea or Coffee – The perfect balance to the sweetness of baklava.
- Drizzled with Extra Honey – For an even richer, more indulgent bite.
- Topped with Crushed Pistachios – Adds color, texture, and extra flavor.
- Served with Whipped Cream – A light contrast to the dense, syrupy layers.
- Paired with Vanilla Ice Cream – The cold, creamy texture complements the crispy pastry.
- With Fresh Fruits – Sliced oranges, berries, or figs for a refreshing touch.
- For Special Occasions – Perfect for celebrations, holidays, and family gatherings.
Tips for this recipe
Storage instructions
At room temperature: Pistachio baklava can be kept for several weeks at room temperature in a storage box protected from humidity.
In the freezer: You can also keep them up to 3 months in the freezer, placed in a storage box with a lid.
Variations & Substitutions
Recipe Questions
Can I make baklava ahead of time?
Yes! Baklava actually tastes better the next day as the flavors soak in. Store it at room temperature for up to 5 days.
Why is my baklava soggy?
Make sure to pour cold syrup over hot baklava right out of the oven. This keeps it crispy!
Do I have to use pistachios?
No! You can use walnuts, almonds, hazelnuts, or a mix of your favorite nuts.
How do I keep phyllo dough from drying out?
Cover it with a damp towel while working to keep it soft and easy to handle.
How do I cut baklava neatly?
Use a sharp knife and cut before baking for clean, even slices.
You wil also love
I hope you love this homemade baklava recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Turkish Baklava
- Total Time: 1 hour 20 minutes
- Yield: 40 baklavas
Description
Recipe for Turkish Baklava with almonds and pistachios flavoured with orange blossom water and made from filo dough (for a 10 -12 inches / 25 - 30 cm pan)
Ingredients
Filling:
- 250 g (1 ¾ cups) Almonds - raw
- 250 g (2 cups) Pistachios - unsalted
- 100 g (1 cup) Sugar - cane sugar
- 1 tsp. cinnamon ground
- 3-4 tbsp. Orange blossom water
Dough:
- 1 package of filo dough (phyllo) - about 250 g (20 sheets)
- 100 g (½ cup)butter - melted or clarified butter Ghee (smen)
Syrup:
- 250 (¾ cup) Honey - or corn syrup
- 80 ml (⅓ cup) Water
- 1 lemon juice - 50 ml
- Zest of yellow lemon
Instructions
Filling:
- Roast the almonds and pistachios in a preheated oven at 347°F / 150°C for 15 minutes and then let them cool down a bit.
- Mix the nuts in a food processor until you have a powder with a few small pieces left.
- Mix the mixed nuts with the brown sugar in a large bowl, add the orange blossom water and mix again until the mixture is slightly moist. Set aside at room temperature.
Syrup:
- In a saucepan place the honey with the water, lemon juice and lemon zest and heat over medium heat for 5 minutes then set aside.
Baklava Assembly:
- Prepare 20 sheets of filo dough, cutting them slightly larger than the size of the pan for easier assembly.
- Start by greasing the bottom of the pan with melted butter, then place the first layer of filo dough and spread with your hands the sheet in the bottom of the pan, avoiding air bubbles.
- Brush this first layer of dough with melted butter and repeat this step until you reach the 10th layer of dough.
- Pour all the filling on the 10th layer of dough greased with melted butter and press with the bottom of a glass or the back of a tablespoon until you have a smooth layer.
- Apply a light layer of melted butter on the filling, then cover with another sheet of dough and repeat for all the other sheets of dough, applying melted butter between each sheet with the brush.
- Cut out the dough with a sharp knife, making sure to make clean and precise cuts.
Baking :
- Preheat the oven to 350°F / 180°C and bake the pan with the baklava for about 40 - 50 minutes until they are golden brown on top.
- As soon as the baklava comes out of the oven, pour the syrup over the baklava, cover with a cloth and leave to stand overnight at room temperature.
- The next day, carefully remove each piece one by one and place on a plate or in mini paper cups.
- Decorate the top with a small amount of crushed pistachio.
Notes
Storage: Baklava can be stored at room temperature for several days in a storage box away from light and moisture.
Freezer: You can also freeze them in a storage box for up to 3 months.
Options: You can change the nuts and use only almonds, or add hazelnuts, walnut kernels or pecans.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Pastry, dessert
- Cuisine: Turkish
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