Easy Turkish Pistachio Baklava Recipe

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. Baklava is a very popular Turkish sweet dating back to the Ottoman Empire, featuring flaky filo pastry layers, nuts, and syrup.

Jump to:

• Turkish Baklava vs Greek Baklava
• Different Types of Baklava
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• Why This Recipe Works?
• Serving Suggestions
• Storage Instructions
• 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 walnut baklava from scratch using a rolling pin, check out my Homemade Turkish Baklava Recipe.

Similar to Russian Honey Cake - Medovik, Qatayef (Middle Eastern Stuffed Pancakes), Ashure Dessert - Noah's Pudding, and Tulumba - Turkish Fried Dough Dessert, Fıstıklı Baklava is the perfect dessert for holidays such as Eid, Easter, 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 delicious Pistachio 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, Kadaif Dessert - Turkish Tel Kadayif, and Revani (Turkish Semolina Cake).

Although many Mediterranean and Middle Eastern countries have their versions of baklava recipes, they all consist of four basic ingredients: Filo pastry, butter, nuts, and syrup. You can easily tweak it and create your own 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 the northern part of Turkey), and never a mixture of nuts! Greek baklava is typically made with a nut mixture consisting of almonds and walnuts, along with cinnamon.

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

Different Types of Baklava

There are many different kinds of baklava, each with its own unique variations and regional specialties. Some of the most popular types of baklava include:

• Turkish Baklava - made with phyllo dough, clarified melted butter, basic syrup, and pistachios or walnuts.

• Greek Baklava - made with phyllo dough, honey, cinnamon, and a mixture of almonds and walnuts.

• Lebanese Baklava - similar to Turkish baklava, but often made with rosewater syrup and a thinner, more delicate phyllo dough.

• Iranian Baklava - known as "Baqlava," is often made with a filling of ground cardamom, rosewater, and pistachios.

• Azerbaijani Baklava - called "Pakhlava," it is made with ground almonds, cardamom, and saffron.

• Bosnian Baklava - known as "Baklava sa Orasima," is made with walnuts and syrup made from sugar, water, and lemon.

These are just a few examples of the many different kinds of baklava that can be found around the world. Each variety has its own unique flavors and characteristics, making it a popular dessert for any occasion.

Ingredients You'll Need

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

What is The Best Butter For It?

Butter is the key ingredient for making this easy baklava recipe. 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 melted ghee. Use good quality unsalted butter and don't skimp on it! You will need only a few ingredients to make this indulgent & rich dessert so make sure you use the best quality ones for the best results.

What Filo Pastry to Use?

Use paper-thin filo sheets, not thick phyllo sheets. 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 thin phyllo dough 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. Try to use the finest pistachios for the best results. 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 prevent the syrup from crystallizing. Don't use too much lemon juice as it will destroy the taste of the baklava.

Step-by-Step Instructions

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 Simple Syrup

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

Stir it until the sugar dissolves, bring it to a boil, lower the heat, 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.  

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 melted 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 then press them down lightly.

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

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.

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

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.

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. 

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.

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.

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 homemade baklava 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.

Serving Suggestions

Baklava is typically served as a dessert, either on its own or accompanied by a scoop of Homemade Turkish Ice Cream - Maras Dondurma, or a dollop of Turkish Kaymak! It is often served at special occasions such as weddings, holidays, and family gatherings.

To serve baklava, it is important to cut it into small, bite-sized pieces using a sharp knife before baking it. This will allow the layers of flaky pastry and sweet nut filling to be enjoyed to their fullest. Some people prefer to serve baklava warm, while others enjoy it chilled. You can also garnish baklava with extra nuts, icing sugar, or a drizzle of honey or syrup for added sweetness.

In Turkish and Middle Eastern cultures, it is common to serve baklava with a hot cup of Turkish tea or Turkish coffee, similar to Homemade Elderflower Turkish Delight (Lokum). This combination of sweet and bitter flavors is a perfect match, and it makes for a delightful ending to any meal.

Storage Instructions

To store baklava, it is important to keep it in an airtight container at room temperature. This will help to prevent it from drying out or becoming stale.

Baklava can typically be stored for up to 2 weeks at room temperature, depending on the ingredients and how it was prepared. If you want to store baklava for a longer period of time, you can freeze it in an airtight container or freezer bag. To freeze, simply wrap the baklava tightly in plastic wrap or aluminum foil, then place it in the container or bag.

Frozen baklava can be stored for up to 3 months. When you are ready to serve the baklava, simply remove it from the container or freezer bag and let it thaw at room temperature for a few hours before serving. It is important not to try to speed up the thawing process by microwaving or heating the baklava. This can cause the pastry to become soggy or overcooked.

Recipe FAQs

Related Recipes

For more delicious Turkish Dessert recipes why not try:

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!

This recipe features in Twinkl’s Mother’s and Other’s Day: Including Others this Mother’s Day blog. 

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