Pistachio Baklava is the one dessert I could have for the rest of my life, it would be pistachio baklava. It’s simply divine! I make it every year for my family on Eid and it turns out looking a little something like this….
If you fancy a bit of free entertainment, head over to my TikTok where you’ll find individuals who must be very bored because they’ve been arguing for the last two weeks about where baklava originates from in the comments.
Top tips for making Pistachio Baklava
- Keep your filo/phyllo pastry under a damp tea towel whilst you’re building you’re baklava, the minute your pastry sheets dry out its game over!
- Accept that you may lose a few sheets lol
- Handle your pastry very gently, especially when unrolling it from it packaging
- After having blitzed the pistachios, you may have some bigger bits of pistachio0, but don’t worry about them, they give your pistachio baklava character!
- Buy your pastry from your local Middle Eastern supermarket.
- Use a very sharp knife when cutting your pistachio baklava so that you get clean lines, you could even use a ruler (or do it free hand like me, my maths is horrific and somehow I’d still get it wrong with a ruler so I don’t bother)
FAQs
Can I make pistachio baklava in advance?
Yes, baklava is best made a day ahead. This allows the syrup to fully soak into the layers.
How do I store pistachio baklava?
Store baklava at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.
Can I freeze pistachio baklava?
Yes. Freeze baked baklava (before adding syrup or after fully cooled) for up to 2 months. Thaw at room temperature before serving.
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After a savoury main like my Butter Chicken or Chicken Shish Wraps, this Pistachio Baklava makes the perfect sweet finish.
Pistachio Baklava
Ingredients
- filo pastry (30 sheets) 2 packs of 470g (30 sheets)
- 350 g shelled raw pistachios
- 285 g ghee (or clarified butter)
Sugar Syrup
- 450 ml water
- 500 g granulated sugar
- ⅓ tsp orange blossom water
- ¼ tsp rosewater
- 1 lime juice of
Instructions
- Begin by blitzing your pistachios in a food processor until coarse, set aside, and preheat your oven to 180C.
- Get out a shallow baking tray, and butter the base with the ghee. Place on your first layer of filo pastry, brush with ghee until the whole surface is covered and then place your next layer of filo. Repeat this until you reach your 15th layer.
- On your 15th layer, scatter your pistachios over the filo
- Continue to add another 15 layers of filo, coating the top with ghee each time. For the top layer, brush generously with ghee and then cut into squares. Place into the middle of your oven for 40 minutes.
- Whilst the baklava is baking, make your sugar syrup by combining the sugar, water and lime juice over a low heat for 10 minutes, stirring continuously throughout. As soon as the baklava has baked, it should be golden brown, spoon on the sugar syrup and allow to cool down for 2-3 hours (best if overnight!)
- Once cool, decorate with crushed pistachio and enjoy!
Video
Notes
Last updated: February 2026
