Classic Turkish Pistachio Baklava

Savor the rich, sweet, and nutty flavor of this traditional Turkish Baklava. Made with layers of thin phyllo pastry, filled with finely chopped pistachios, and soaked in a sweet lemon-scented syrup, this dessert is a staple in Turkish cuisine. The crispy layers of pastry combined with the nutty filling and syrup create a delightful texture and taste.

Why You’ll Love This: Turkish Baklava is not just a dessert; it’s a culinary experience. Each bite offers a perfect balance of sweetness and crunch, with the aroma of pistachios filling your senses. It’s a labor of love that’s worth every step, perfect for special occasions or as a luxurious treat to enjoy with tea or coffee.


  • Phyllo Sheets: 1 lb (9×14 inches, about 40 sheets)
  • Shelled Turkish Pistachios (or Walnuts): 1 ½ cups
  • Butter: 2 sticks (226g)
  • Vegetable Oil: ¼ cup (60g)

For the Syrup:

  • Water: 2 cups
  • Granulated Sugar: 2 cups
  • Lemon: 1 slice
  • Salt: A pinch


  1. Make the Syrup:
    • Combine sugar, water, salt, and lemon slice in a saucepan. Boil over medium-high heat, then simmer on medium-low for 12-15 minutes. Let it cool.
  2. Prepare Phyllo:
    • Preheat oven to 350°F (175°C).
    • Melt butter in a pan, mix in vegetable oil.
    • Brush a 9×13 inch baking sheet (or a clay pot, trimmed as needed) with butter-oil mixture.
    • Place a phyllo sheet in the baking sheet, brush with butter. Repeat with 16 more sheets.
  3. Add Pistachios:
    • Sprinkle ¾ cup pistachios over the dough.
    • Layer four more phyllo sheets, adding butter between each.
    • Add another ¾ cup of pistachios.
    • Continue layering phyllo sheets with butter, totaling 40 layers.
  4. Bake:
    • Cut baklava into squares or diamonds.
    • Bake for 40-45 minutes until golden brown.
  5. Finish with Syrup:
    • Pour cooled syrup over hot baklava.
    • Let it absorb the syrup and cool completely.

Enjoy this classic Turkish Pistachio Baklava with tea or coffee, and experience a taste of tradition in every bite!

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