Pistachio Baklava with Honey and Cardamom Syrup
Crisp filo layered with pistachios, cinnamon and cardamom, soaked in honey syrup.
This pistachio baklava stacks buttered filo sheets around a spiced nut filling, then finishes with a honey syrup. Keep the filo covered while assembling, cut the pastry before baking and pour cooled syrup over the hot, crisp layers. The syrup should be fully dissolved and lightly thickened, not reduced to a hard candy. Give the tray several hours to absorb the syrup before serving. Simmer honey, sugar, water and lemon juice 5 minutes until sugar dissolves. Cool completely. Mix pistachios, cinnamon and cardamom. Heat oven to 180°C (350°F). Brush a 23-by-33-cm pan with butter. Layer half the filo sheets, brushing each lightly with butter; keep unused filo covered. Spread pistachio mixture evenly. Layer remaining filo on top, buttering each sheet.
Recipe card
Pistachio Baklava with Honey and Cardamom Syrup
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Make syrup
Simmer honey, sugar, water and lemon juice 5 minutes until sugar dissolves. Cool completely.
Prepare filling
Mix pistachios, cinnamon and cardamom. Heat oven to 180°C (350°F).
Layer filo
Brush a 23-by-33-cm pan with butter. Layer half the filo sheets, brushing each lightly with butter; keep unused filo covered.
Add nuts and top
Spread pistachio mixture evenly. Layer remaining filo on top, buttering each sheet.
Cut and bake
Cut into diamonds or squares through all layers. Bake 40 to 45 minutes until crisp and golden.
Add syrup and rest
Pour cooled syrup evenly over hot baklava. Leave uncovered at least 4 hours before serving.
How to tell when it is ready
Pour cooled syrup evenly over hot baklava. Leave uncovered at least 4 hours before serving.
Tips
- Simmer honey, sugar, water and lemon juice 5 minutes until sugar dissolves.
- Mix pistachios, cinnamon and cardamom.
- Brush a 23-by-33-cm pan with butter.
- Spread pistachio mixture evenly.
Troubleshooting
- If filo dries, cover sheets with a barely damp towel.
- If the top browns too quickly, tent loosely with foil.
Substitutions
- Use dairy-free baking block instead of butter.
- Use almonds in place of some pistachios.
Variations
- Use walnuts for part of the pistachios.
- Add orange zest to the syrup.
Serving suggestions
- Serve with unsweetened tea.
- Offer Turkish-style coffee.
- Cut small pieces because it is rich.
- Add a little chopped pistachio on top.
Make ahead
Prepare components ahead and store safely. Keep covered at cool room temperature for up to 5 days.
Storage
Keep covered at cool room temperature for up to 5 days.
Food safety
Cool syrup before pouring and handle hot pans and melted butter carefully.
Frequently asked questions
Can I make baklava ahead?
Yes. It keeps well for several days at cool room temperature and is often best after the syrup has settled.
How should I store pistachio and honey baklava?
Keep covered at cool room temperature for up to 5 days.
Serve with unsweetened tea. Keep covered at cool room temperature for up to 5 days.
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