Pistachio Baklava: A Home-Style Recipe
Sweets · Makes 24 small pieces · Published October 22, 2026
Thin phyllo, finely chopped nuts and cooled syrup give this home-style baklava its contrast of crisp pastry and tender filling. A small pan is easier to handle than a full catering tray.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 250 g phyllo, thawed according to package
- 150 g unsalted butter, melted
- 200 g unsalted shelled pistachios, finely chopped
- 1 cup sugar
- 3/4 cup water
- 1 tbsp lemon juice
- 1 tsp orange blossom water
Method
- Simmer sugar, water and lemon juice for 8 minutes. Remove from the heat, add orange blossom water and let the syrup cool completely.
- Heat the oven to 350°F. Trim phyllo to a 9-inch square pan; keep unused sheets covered with a barely damp towel. Brush the pan and each sheet with butter. Layer one third of the phyllo, half the nuts, another third of phyllo, remaining nuts and the final sheets.
- Cut diamonds through all layers before baking. Bake 40–50 minutes until deep golden, checking the center as well as the edges.
- Pour cooled syrup gradually over the hot pastry. Let it rest uncovered for at least 4 hours before lifting pieces out.
A better result
Use gentle brush strokes: dragging the brush can tear thin phyllo. Do not wrap the pastry while it is warm, because trapped steam softens the top.
Serve it together
Serve small diamonds with unsweetened coffee. For a larger table, add ready-arranged chocolate or baklava trays.
Prefer it ready to serve?
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