Authentic Lebanese Baklava with Pistachios Recipe

Introduction

Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog, where cooking transcends beyond mere food preparation it’s an art form, a passion, and a way to bring people together. Today, I’m thrilled to share with you my take on a classic dessert that has warmed hearts for centuries: Lebanese baklava with pistachios. This delightful treat, rich in history and flavor, is not only delicious but also a stunning showcase of Middle Eastern culinary tradition.

Lebanese baklava with pistachios is a heavenly combination of crispy, buttery layers of phyllo dough, sweetened with a luscious honey syrup and generously filled with crunchy pistachios. This dessert is perfect for special occasions or as a sweet indulgence on a regular day. Whether you’re a seasoned home chef or just starting your culinary journey, our easy-to-follow guide will help you create this masterpiece with ease. Join me as we delve into the detailed steps to make this delectable dessert, and let’s bring a taste of Lebanon into your home.

If you’re inspired to discover more traditional sweets from around the world, browse our curated global dessert recipes collection, featuring plant-based and classic treats from diverse culinary cultures.

What Makes This Recipe Special

Key Benefits

Lebanese baklava with pistachios stands out due to its unique combination of textures and flavors. The crispy layers of phyllo dough provide a delightful contrast to the rich, nutty filling. Additionally, making baklava at home allows you to control the sweetness and ingredients, ensuring a healthier version than store-bought options.

Unique Features

This recipe uses high-quality, fresh pistachios to enhance the nutty flavor, paired with a light honey syrup infused with a hint of lemon and rose water, which adds a refreshing aroma and taste. These features make this recipe not just a dessert but an unforgettable experience.

Ingredients for Lebanese Baklava with Pistachios

Main Ingredients

• 1 package of phyllo dough (16 oz)
• 1 cup unsalted butter, melted
• 2 cups unsalted pistachios, finely chopped
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Optional Add-ins

• 1/4 cup rose water
• 1/4 cup honey
• 1/4 cup lemon juice
• 1 tablespoon orange blossom water

Step-by-Step Cooking Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C).
2. Thaw the phyllo dough according to package instructions, ensuring it remains covered with a damp cloth to prevent drying.
3. In a medium bowl, combine the chopped pistachios, sugar, cinnamon, and cloves. Mix well and set aside.

Cooking Process

1. Brush a baking dish (approximately 9×13 inches) with melted butter.
2. Place one sheet of phyllo dough in the dish, and brush lightly with butter. Repeat with about 8 sheets, buttering each layer.
3. Spread half of the pistachio mixture evenly over the phyllo layers.
4. Layer another 8 sheets of phyllo on top, buttering each one.
5. Spread the remaining pistachio mixture and cover with the remaining phyllo sheets, continuing to butter each layer.
6. Using a sharp knife, cut the baklava into diamond or square shapes before baking.
7. Bake in the preheated oven for about 45 minutes, or until the baklava is golden brown and crisp.
8. While the baklava is baking, prepare the syrup by combining honey, lemon juice, rose water, and orange blossom water in a saucepan. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
9. Once the baklava is done, remove it from the oven and immediately pour the hot syrup evenly over the top, allowing it to soak in as it cools.

Tips and Tricks for Perfect Results

Pro Chef Tips

Ensure your phyllo dough is fully thawed and kept covered under a damp cloth to prevent it from drying out. Use fresh, high-quality pistachios for the best flavor. When pouring the syrup, make sure it’s hot, and the baklava is just out of the oven for optimal absorption.

If you’d like expert guidance on handling delicate phyllo dough and mastering crisp, buttery layers, the technique tutorials from Serious Eats provide chef-level clarity and step-by-step methods.

Common Mistakes to Avoid

Avoid over-soaking the baklava with syrup, as this can make it soggy. Ensure even buttering of each phyllo layer to achieve the desired crispiness. Do not rush the baking process; a slow, even bake ensures the perfect texture.

Nutritional Information and Health Benefits

Calories and Macros

Each serving of Lebanese baklava with pistachios contains approximately 250 calories, with 15g of fat, 30g of carbohydrates, and 4g of protein. Adjustments can be made based on ingredient modifications.

Health Benefits

Pistachios are rich in healthy fats, fiber, and protein, making them a nutritious component of this dessert. The use of honey instead of refined sugar can offer antioxidant benefits, while spices like cinnamon add anti-inflammatory properties.

Recipe Variations and Substitutions

Dietary Modifications

For a vegan version, substitute butter with a plant-based alternative. Gluten-free phyllo dough can be used for those with dietary restrictions.

Flavor Variations

Experiment with different nuts such as walnuts or almonds for varied flavors. Adding a dash of cardamom can enhance the aromatic profile of the baklava.

Storage and Serving Suggestions

How to Store

Store your baklava in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to a month or freeze for up to three months.

Serving Ideas

Serve your Lebanese baklava with pistachios alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Pair it with a cup of strong coffee or mint tea to enhance the flavors.

For a soft, creamy dessert that contrasts the crisp layers of baklava, explore our delicate sweet blintzes with ricotta a comforting Eastern European classic perfect for brunch or dessert spreads.

Frequently Asked Questions

Here are some common questions about Lebanese baklava with pistachios:

If you enjoy exploring global pastries with irresistible fillings, try our warm, cinnamon-filled vegan korean hotteok dessert a Korean street-food classic that pairs beautifully with Middle Eastern treats like baklava.

Conclusion

Creating Lebanese baklava with pistachios at home is a rewarding culinary adventure that brings a touch of Middle Eastern elegance to your dessert repertoire. Its intricate layers, rich flavors, and aromatic sweetness make it an unforgettable treat for any occasion. Whether you serve it at a family gathering or as a personal indulgence, this baklava is sure to impress. I hope you enjoy making and tasting this delightful dessert as much as I do. Bon Appétit!

Authentic Lebanese Baklava with Pistachios Recipe

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• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 24 pieces 1x
• Diet: Vegetarian

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Description

Lebanese baklava with pistachios is a heavenly combination of crispy, buttery layers of phyllo dough, sweetened with a luscious honey syrup and generously filled with crunchy pistachios.

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Ingredients

Scale 1x2x3x

• 1 package of phyllo dough (16 oz)
• 1 cup unsalted butter, melted
• 2 cups unsalted pistachios, finely chopped
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup rose water (optional)
• 1/4 cup honey (optional)
• 1/4 cup lemon juice (optional)
• 1 tablespoon orange blossom water (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Thaw the phyllo dough according to package instructions and keep it covered with a damp cloth.
3. In a bowl, mix chopped pistachios, sugar, cinnamon, and cloves. Set aside.
4. Brush a 9×13 inch baking dish with melted butter.
5. Layer 8 sheets of phyllo dough in the dish, brushing each with butter.
6. Spread half of the pistachio mixture evenly over the phyllo.
7. Layer another 8 sheets of phyllo, brushing each with butter.
8. Spread the remaining pistachio mixture and top with remaining phyllo sheets, buttering each.
9. Cut the baklava into diamond or square shapes.
10. Bake for 45 minutes or until golden brown and crisp.
11. Meanwhile, in a saucepan, combine honey, lemon juice, rose water, and orange blossom water. Bring to a boil, then simmer for 10 minutes.
12. Once baklava is out of the oven, immediately pour hot syrup over it and let it soak as it cools.

Notes

Use fresh pistachios and pour hot syrup over freshly baked baklava for the best absorption and crispiness.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 piece
• Calories: 250
• Sugar: 18g
• Sodium: 45mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 20mg

Keywords: baklava, Lebanese dessert, pistachios, phyllo dough, honey syrup