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    Cooking Gorgeous » Turkish Recipes

    Easy Turkish Pistachio Baklava Recipe

    Published: Dec 14, 2021 · Modified: Aug 30, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Baklava is a very popular Turkish sweet dating back to Ottoman Empire, made with flaky & thin filo pastries, nuts, and syrup. My super easy Turkish Pistachio Baklava (Fıstıklı Baklava in Turkish) recipe is perfect for you if you want to learn how to make your homemade version.

    7 pieces of turkish pistachio baklava on a plate
    Jump to:
    • What is Baklava?
    • Turkish Baklava vs Greek Baklava
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Turkish Pistachio Baklava (Fıstıklı Baklava)?
    • Top Tips From the Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Easy Turkish Pistachio Baklava Recipe

    This classic Turkish sweet "baklava" made with ready-made filo pastries is perfect for you if you don't have time to make your filo pastry sheets. However, if you want to learn how to make authentic baklava from scratch, check my Homemade Turkish Baklava Recipe out.

    8 pieces of Turkish Pistachio baklava served on a plate

    Same as the Russian Honey Cake - Medovik, Fıstıklı Baklava is the perfect dessert for holidays such as Eid, Easter or Christmas, or any other special occasion.

    Although layering all these filo pastries might look intimidating, this is possibly one of the easiest & quickest desserts to make for a celebration.

    This fool-proof recipe will help you make Turkish Baklava like a pro with step-by-step pictures and a video tutorial.

    If you love syrup desserts, you might also want to check out these delicious Turkish desserts Kunefe (Kunafa) - Turkish Cheese Dessert, Sekerpare (Turkish Semolina Cookies), The Best Baklava Cheesecake, and Revani (Turkish Semolina Cake).

    What is Baklava?

    Baklava is one of the most popular desserts dating back to the Ottomans. It is made with layers of thin flaky filo pastries filled with nuts and soaked in simple syrup.

    Although many Meditteranean and Middle Eastern countries have their own versions of baklava, they all consist of four basic ingredients: Filo pastry, butter, nuts, and syrup. You can easily tweak it and create your version to make your unique baklava sweet.

    Turkish Baklava vs Greek Baklava

    Turkish baklava is generally made of walnuts or pistachio nuts and rarely hazelnuts (mostly north part of Turkey), and never a mixture of nuts!

    Greek baklava is made with almonds & walnuts, or a mixture of both mixed with cinnamon.

    Also, Greek baklava uses honey for the syrup while Turkish Baklava uses simple syrup made with an equal amount of water and sugar and a few drops of lemon juice.

    Why This Recipe Works?

    • Pistachio Baklava (or Fıstıklı Baklava in Turkish) is very easy to make with only a handful of ingredients: filo pastry, butter, nuts, and sugar!
    • It is the ultimate party food and a real crowd-pleaser: this recipe will give you seventy pieces of diamond-shaped scrumptious pistachio baklavas!
    • Baklava is the perfect dessert for making ahead, actually, it tastes much better after a day or two.
    • Turkish Pistachio Baklava freezes beautifully. If this is too many baklavas for you, portion them in an airtight container and keep them in the freezer for up to 3 months.

    Ingredients and Substitutes

    labeled picture of ingredients for turkish pistachio baklava

    What is The Best Butter For Pistachio Baklava?

    It is essential to clarify the butter before using it as the milk solids will burn quickly and will give black spots on the baklava. Alternatively, you can use ghee.

    Use good quality unsalted butter and don't skimp on it! There are only a few ingredients you will need to make this indulgent & rich dessert so make sure you use the best quality ones for the best results.

    What Filo Pastry to Use For Pistachio Baklava?

    Use paper-thin filo sheets, not thick ones. I buy the Au Ble D'or brand here in the UK which is perfect for making baklava. They are sold fresh so there is no need to defrost them.

    You can also find filo pastry in the freezer section of most large grocery shops. They are usually near the frozen pie crust and puff pastry.

    If you want to be adventurous and make your own filo pastry for Pistachio Baklava, check out my Homemade Turkish Baklava Recipe to learn how to make authentic Baklava from scratch.

    • Pistachio - They are one of the most common nuts used for making baklava. You can substitute it with walnuts or hazelnuts. I slightly roast them in a preheated oven to 150° C (300° F) for 20 minutes before blitzing them for a more intense flavor.
    • Lemon - A few drops of lemon juice are used to prevent the syrup from crystallizing. Don't use too much lemon juice as it will destroy the taste of the baklava.

    How to Make Turkish Pistachio Baklava (Fıstıklı Baklava)?

    Baklava is one of those desserts that has a reputation for difficulty but is actually surprisingly easy to make with a few tips and steps:

    Prepare the Syrup

    Start with preparing the simple syrup and let it cool down while layering the filo sheets. Place the water and sugar in a pan and put on medium heat. 

    Sugar and water placed in a pan to make simple syrup for pistachio baklava

    Stir it until the sugar dissolves, bring it to a boil, and let it gently simmer for 15 to 20 minutes. Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.  

    the syrup is cooked until the sugar is dissolved

    Layer the Baklava

    Preheat the oven to 175° C (350° F). Trim the filo sheets to fit a tray size of 24cm x 35 cm (9" x 13.5"). Trim one pack of filo at a time and then cover them with a damp towel to avoid them from drying out.

    Mix the melted clarified butter and vegetable oil in a bowl. Place one filo sheet into the pan and then drizzle a spoon of the butter mixture over it.

    a layer of filo sheet placed on a tray and drizzled with butter

    You don’t need to brush each layer thoroughly. Repeat the same until you finish the first pack of filo pastry. You should have around 28-30 layers. Spread the pistachio nuts over filo pastry layers and then press them down lightly.

    Pistachio nuts scattered over the layered filo sheets

    Trim the other pack of filo pastry sheets and then continue the layering and buttering process.

    filo pastries layered over the nuts

    Portion the Baklava

    It’s essential to do this step before baking your baklava. The pastry will break if you attempt to cut it after baking. Cut the pastry into diamond shapes or squares using a very sharp knife.

    First, cut the uncooked baklava into diagonal strips. Make sure you cut all the way through to the bottom layer.

    cutting the baklava in diagonal strips

    And then cut it vertically which will give you diamond-shaped baklava pieces. 

    cutting the baklava in vertical strips to have diamond shaped baklava

    You can adjust the size of the pieces to your liking but I usually get about 70 pieces out of one tray when I cut them the size of 4cm (1.5").

    Pour any remaining butter mixture over the top to finish.

    scattering the rest of the melted butter over the baklava

    Bake the Baklava and Soak it Overnight

    Place the baklava tray into the hot oven (175° C - 350° F fan oven) and then bake it for 15 minutes. Reduce the heat to 160° C - 320° F and then bake it for another 45 minutes or until it is golden brown on top. Make sure the bottom layers are also cooked through. 

    baklava is baked until golden and crisp

    Remove the baklava from the oven, let it cool down for 5 minutes, and then slowly pour the cooled syrup over it. Let the baklava soak in syrup overnight before serving.

    the syrup is poured over the baklava and let it soak overnight

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tips From the Chef

    • If using frozen filo pastries, remember to thaw them in the fridge overnight, and also leave them out for half an hour to bring them to room temperature before using them.
    • Keep the filo pastries covered with a damp towel after opening the packaging and handle them gently.
    • Make the syrup in advance and make sure it is at room temperature before adding it to the freshly baked & hot baklava.
    • Use clarified butter to avoid dark & burnt marks on top of the baklava.
    • Chop the pistachio nuts finely, without turning them into a paste or powder. 
    • Portion your Pistachio Baklava before baking it, once the phyllo pastry is baked, it gets extremely crispy and impossible to cut without breaking it into a mess.

    Serving Suggestions

    Traditionally Baklava is served with a cup of Turkish tea or Turkish coffee. You can also serve these delicious pastries along with a scoop of vanilla ice cream or a dollop of clotted cream!

    Recipe FAQs

    Is baklava vegan?

    No, baklava is not vegan due to the use of butter (and some recipes use honey). Butter is the main ingredient that gives the baklava its crispness, and also makes it extremely rich & delicious.

    How to store the leftovers?

    The leftover baklava would keep for up to 3 days at room temperature, 1 week refrigerated, or 5 months in the freezer.

    What kind of nuts can I use for Baklava?

    Traditionally, Turkish baklava is made with either walnuts or pistachio nuts. However, you can use hazelnuts, pecan nuts, almonds, or even mixed nuts if you prefer.

    Related Recipes

    For more delicious Turkish Dessert recipes why not try:

    • Revani - Turkish Semolina Cake
    • Kunefe (Kunafa) - Turkish Cheese Dessert
    • Sekerpare (Turkish Semolina Cookies)
    • Turkish Fig Pudding (Incir Uyutmasi)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this easy and scrumptious Pistachio Baklava (Fıstıklı Baklava) recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Turkish dessert made with filo sheets and nuts

    Easy Turkish Pistachio Baklava Recipe

    Ayla Clulee
    Baklava is a very popular Turkish sweet dating back to Ottoman Empire, made with flaky & thin filo pastries, nuts, and syrup. My super easy Turkish Pistachio Baklava (Fistikli Baklava in Turkish) recipe is perfect for you if you want to learn how to make your homemade version. 
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Appetizer, Dessert
    Cuisine Greek, Mediterranean, Middle Eastern, Turkish
    Servings 70 pieces
    Calories 167 kcal

    Equipment

    • 1 Sharp knife
    • 1 kitchen scale
    • 1 Saucepan
    • 1 measuring spoons
    • 1 14" x 9.5" baking pan

    Ingredients
     
     

    For the Syrup

    • 1 l water
    • 1 kg caster or granulated sugar
    • lemon juice (few drops)

    For the Baklava

    • 2 packs filo pastry (470 grams each)
    • 200 g clarified butter (melted)
    • 115 ml vegetable oil or sunflower oil
    • 400 g pistachio nuts (chopped or blitzed)

    Instructions
     

    Preparing the Syrup

    • Place the water and sugar in a pan and put on medium heat. 
    • Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 15 to 20 minutes. 
    • Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. 
    • Let it cool down while layering the filo sheets. 

    Building the Baklava

    • Preheat the oven to 175 °C - 350° F.
    • Trim the filo sheets to fit a tray size of 35cm x 24cm (14" x 9.5"). Trim one pack of filo at a time then cover them with a damp towel to keep them from drying out.
    • Mix the melted clarified butter and vegetable oil in a bowl.
    • Place one filo sheet into the pan and drizzle a spoon of the butter mixture over it. You don’t need to brush each layer thoroughly.
    • Repeat the same until you finish the first pack of filo pastry. You should have around 28-30 layers.
    • Spread the pistachio nuts over filo pastry layers and press them down lightly.
    • Trim the other pack of filo pastry sheets and continue the layering and buttering process.
    • When you reach the last sheet pour any remaining butter mixture over the top to finish.
    • Cut the pastry into diamond shapes or squares using a very sharp knife. Make sure you cut all the way through to the bottom layer. You can adjust the size of the pieces to your liking but I usually get about 70 pieces out of one tray when I cut them the size of 4cm (1.5").
    • Place the baklava tray into the hot oven (175° C - 350° F fan oven) and bake for 15 minutes. 
    • Reduce the heat to 160°C - 320° F and bake it for another 45 minutes or until it is golden brown on top. Make sure the bottom layers are cooked through. 
    • Remove the baklava from the oven, let it cool down for 5 minutes and slowly pour the cooled syrup over it. 
    • Let the baklava soak in syrup overnight before serving.

    Video

    Notes

    • If using frozen filo pastries, remember to thaw them in the fridge overnight, and also leave them out for half an hour to bring them to room temperature before using them.
    • Keep the filo pastries covered with a damp towel after opening the packaging and handle them gently.
    • Make the syrup in advance and make sure it is at room temperature before adding it to the freshly baked & hot baklava.
    • Use clarified butter to avoid dark & burnt marks on top of the baklava.
    • Chop the pistachio nuts finely, without turning them into a paste or powder. 
    • Portion your Pistachio Baklava before baking it, once the phyllo pastry is baked, it gets extremely crispy and impossible to cut without breaking it into a mess.
    • The leftover baklava would keep for up to 3 days at room temperature, 1 week refrigerated, or 5 months in the freezer.

    Nutrition

    Calories: 167kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 66mgPotassium: 69mgFiber: 1gSugar: 15gVitamin A: 24IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Emily

      December 16, 2021 at 6:36 pm

      5 stars
      Great recipe with perfect step-by-step instructions. I will make this for Christmas, you make it look so easy to make. Thank you for sharing:)

      Reply
      • Ayla Clulee

        December 17, 2021 at 8:46 am

        It is my pleasure Emily, I hope you and your family enjoy it 🙂

        Reply
    2. Rabia

      April 02, 2022 at 4:41 am

      5 stars
      Hey there. I made your baklava, so delicious and spot on! Just like mum used to make. My hubby & kids love it !!!!!

      Reply
    3. Vero

      April 16, 2022 at 5:00 am

      5 stars
      I made it for the extended family and they couldn't believe that I made Baklava from scratch. It was easy and fun to make. The notes within the recipe also helped keep this fun and stress free.
      I will definitely be referring back to this recipe next time as well.

      Reply
    4. Natasha

      April 18, 2022 at 6:16 am

      5 stars
      Made this for a friend’s birthday per her request and everyone claimed it was the best baklava they’ve ever tasted. I too thought it was incredible.

      Reply
    5. Barbara

      April 19, 2022 at 5:30 am

      5 stars
      Wonderful!! Easy instructions to follow.Better than any Turkish restaurant I have had.

      Reply
    6. Jennifer

      April 21, 2022 at 5:19 am

      5 stars
      This recipe is ridiculously simple & tastes better than anything you’d get in a restaurant or pick up in the store. The only downside is waiting after you hear the sizzle of the sauce and letting it cool down.

      Reply
    7. Christie

      April 23, 2022 at 5:29 am

      5 stars
      I can’t believe how easy and fun this was to make. The notes within the recipe also helped keep this fun and stress free.
      I will definitely be referring back to this recipe next time as well.

      Reply
    8. Cybil

      April 26, 2022 at 4:32 am

      5 stars
      A really delicious after-dinner treat!

      Reply
    9. Darlene

      May 09, 2022 at 5:14 am

      5 stars
      Best I have ever had! Fabulous recipe!

      Reply
    10. Celine

      May 21, 2022 at 4:40 am

      5 stars
      This is a great recipe for Baklava! You have to make it. Time consuming but not difficult.

      Reply
    11. Aisha

      June 11, 2022 at 4:36 am

      5 stars
      Absolutely delicious! Thanks for the recipe it turned out great just like my mom used to make it.

      Reply
    12. Yasemin

      June 28, 2022 at 4:20 am

      5 stars
      Awesome recipe. I just made it and it’s absolutely delicious! Thank you

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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