Golden Delight: Crispy Phyllo and Pistachio Baklava with Cinnamon – A Heavenly Pastry Experience

Embark on a culinary journey with this homemade baklava recipe, a masterpiece of crispy phyllo layers soaked in a sweet syrup, filled with a fragrant mix of cinnamon and pistachios. This version, crafted with care and love, is a nod to one of the world’s most celebrated pastries. Perfect for those who appreciate the delicate balance of nutty flavors, crispy textures, and the irresistible sweetness of expertly made syrup.

Why You’ll Love This

This baklava recipe captures the essence of what makes this dessert so beloved globally. Its multiple layers of thin, crispy phyllo pastry, combined with a rich, cinnamony pistachio filling, create a symphony of textures and flavors in every bite. Whether you’re a seasoned baker or new to the art, this recipe promises a rewarding experience and a taste that lingers in memory.

Perfect Occasion

Baklava is a versatile dessert that fits perfectly into any celebration or gathering. Serve it during festive holidays, at family reunions, or as a luxurious treat to end a gourmet meal. It’s also a thoughtful and impressive gift for friends and loved ones on special occasions, symbolizing sweetness and good fortune.

Decoration Tips

For an extra touch of elegance, garnish your baklava with finely chopped pistachios, offering not only a burst of color but also a hint of texture. A sprinkle of cinnamon or a few edible rose petals can add a delightful finish, making your baklava not just a dessert but a centerpiece of your dining table.


  • 28 sheets of phyllo dough, prepared as directed on the package
  • 1 cup of oil or melted vegan butter

For the Filling:

  • 2 ½ cups of pistachios
  • 1 tsp of ground cinnamon

For the Syrup:

  • 1 ½ cups of sugar
  • 1 cup of water
  • Juice of ½ lemon
  • 1 tbsp of rose water


  1. Blend pistachios and cinnamon in a food processor until coarsely chopped, reserving some for garnish.
  2. Keep the phyllo dough under a damp cloth to prevent drying out.
  3. Grease a 10″ x 13″ pan. Place a sheet of phyllo in the pan, brush with oil or butter, and repeat this process for 14 layers.
  4. Evenly distribute the pistachio mixture over the layered phyllo.
  5. Top with the remaining phyllo sheets, brushing each with oil or butter.
  6. Precisely cut the pastry into diamonds or squares before baking.
  7. Bake at 355°F (180°C) for about 40 minutes, until golden and crisp.
  8. For the syrup, dissolve sugar in water on high heat, then add lemon juice and rose water, simmering for 5 minutes before turning off the heat.
  9. Pour the hot syrup over the freshly baked baklava.
  10. Allow it to soak for at least an hour, though overnight is best, to fully infuse.
  11. Garnish with the reserved chopped pistachios before serving.

Enjoy this timeless dessert, a celebration of flavors and craftsmanship in each layer.

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