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Pistachio Baklava

Pistachio Baklava

  • Author: Anthony
  • Total Time: 5 hours (including resting time)
  • Yield: 12-16 servings
  • Diet: Plant-Based

Description

Pistachio Baklava is a delightful dessert featuring layers of flaky plant-based phyllo dough, toasted pistachios, and a fragrant natural syrup made with honey (natural), lemon juice (natural), and rosewater (natural). This treat delivers a perfect balance of crunchy texture, sweet natural syrup, and nutty flavor, making it an ideal option for celebrations, tea times, or any time you want a luxurious snack.

Ingredients

Baklava Base

  • Phyllo Dough: 1 package (about 16 oz or 450 g), thawed
  • Unsalted Butter (plant-based), melted: 1 cup (225 g)
  • Toasted Pistachios, finely chopped or coarsely ground: 2 cups (250 g)

Natural Syrup

  • Water: 1 cup (240 ml)
  • Sugar: 1 cup (200 g)
  • Honey (natural): 1/2 cup (170 g)
  • Lemon Juice (natural): 2 tablespoons (30 ml)
  • Rosewater (natural): 1 tablespoon (15 ml)
  • Cinnamon (natural), ground: 1/2 teaspoon
  • Natural gelling agent: 1 teaspoon

Instructions

  1. Prepare Your Nuts: Finely chop or coarsely grind the pistachios. Toast them lightly in a dry pan over medium heat until fragrant and slightly golden, then set aside.
  2. Layer the Phyllo Dough: Unroll the phyllo sheets carefully. Brush each sheet generously with melted plant-based butter. Place half the sheets into your baking tray, layering carefully to create a delicate base.
  3. Add the Nut Mixture: Evenly spread the toasted pistachios over the phyllo base, forming a thick and even layer to ensure every bite is packed with nutty flavor.
  4. Top with Remaining Phyllo: Layer the remaining phyllo sheets over the nut mixture, brushing each sheet with the melted plant-based butter as before. The more layers used, the flakier the baklava.
  5. Cut Before Baking: Use a sharp knife to cut the assembled baklava into diamond or square shapes. This helps the syrup soak evenly later and makes serving easier.
  6. Bake to Golden Perfection: Bake the baklava in a preheated oven at 350°F (175°C) for 40-45 minutes until the top is golden and crisp.
  7. Prepare the Natural Syrup: While the baklava bakes, combine water, sugar, honey (natural), lemon juice (natural), rosewater (natural), cinnamon (natural), and the natural gelling agent in a saucepan. Bring to a gentle boil, then reduce heat and simmer until the syrup thickens slightly and becomes aromatic.
  8. Pour Syrup Over Hot Baklava: Once baked, immediately pour the warm syrup slowly over the hot baklava to allow deep absorption, creating moist and flavorful layers.

Notes

  • Keep phyllo sheets covered with a damp cloth when not in use to prevent drying.
  • Brush butter generously between layers to achieve perfect flakiness.
  • Spread nuts evenly to maintain balanced crunch in every piece.
  • Allow the baklava to rest at room temperature and absorb syrup for at least 4 hours, ideally overnight.
  • Cutting before baking allows cleaner portions and better syrup penetration.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 piece (approx. 60 g)
  • Calories: 280
  • Sugar: 18 g
  • Sodium: 50 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Keywords: pistachio baklava, plant-based baklava, nutty dessert, flaky pastry, natural syrup dessert

Find it online: https://homedishideas.com/pistachio-baklava/