Lemon Pistachio Baklava
Indulge in the irresistible layers of crispy, buttery phyllo and aromatic pistachios with this Lemon Pistachio Baklava—a zesty twist on the classic Middle Eastern dessert. Each bite boasts a perfect balance of crunch and sweetness, thanks to finely chopped pistachios blended with a hint of cinnamon and fresh lemon zest, all nestled between delicate pastry sheets. A fragrant honey-lemon syrup is generously poured over the freshly baked baklava, infusing it with tangy citrus notes that perfectly complement its natural richness. With just 25 minutes of prep time and an overnight rest to absorb its luscious syrup, this show-stopping dessert is ideal for entertaining or holiday gatherings. Serve it at room temperature with a sprinkle of extra pistachios for the ultimate treat!
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Recipe Information
Ingredients
- 16 sheets Phyllo dough sheets
- 200 grams Unsalted butter
- 220 grams Shelled pistachios
- 50 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 whole Zest of a lemon
- 120 ml Water
- 120 ml Honey
- 60 ml Fresh lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish lightly with butter.
Melt the butter in a saucepan over low heat. Keep it warm as you work with the phyllo dough.
Finely chop the pistachios and mix them in a bowl with granulated sugar, cinnamon, and the lemon zest. Set aside.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
Place one phyllo sheet in the prepared baking dish and brush it generously with melted butter. Repeat, layering and buttering 7 more sheets.
Spread half of the pistachio mixture evenly over the layered phyllo sheets in the dish.
Layer 4 more sheets of phyllo dough, buttering each one generously. Spread the remaining pistachio mixture on top.
Finish with the last 4 phyllo sheets, brushing each one with melted butter, including the final top layer.
Using a sharp knife, cut the baklava into diamond-shaped pieces or squares. Ensure you cut all the way down to the base.
Bake the baklava in the preheated oven for 40-45 minutes, or until golden and crisp on top.
While the baklava bakes, prepare the syrup. Combine the water, honey, lemon juice, and vanilla extract in a small saucepan. Heat over medium heat until the mixture begins to boil, then reduce and simmer for 7-8 minutes. Let the syrup cool slightly.
As soon as the baklava is finished baking, pour the warm syrup evenly over the hot baklava. Let it sit for at least 3-4 hours, or overnight, to allow the syrup to soak in fully.
Serve the Lemon Pistachio Baklava at room temperature, garnished with additional chopped pistachios if desired.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.1 g | 364% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 168.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
