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    Home » Recipes » Mediterranean Recipes

    Pistachio Baklava with Orange Blossom Simple Syrup

    Published: Sep 3, 2014 · Modified: Oct 6, 2022 by Samantha Ferraro · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    A step by step guide on making Turkish pistachio Baklava with orange blossom simple syrup that is perfectly sweet and slightly floral.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com

    I have had baklava on the bucket list for years and it wasn’t until our trip last year to Istanbul that we really understood the true way to enjoy the popular sweet. Apparently, Americans have been doing it all wrong. There is an art to the way you eat baklava. The way it looks and sounds as you press your fork into the top layer. That’s right, your fork.

    Pistachio Baklava via LittleFerraroKitchen.com

    That is the baklava we enjoyed on a food tour in Istanbul. We toured with a lovely food blogger, Olga from Delicious Istanbul. Olga explained to us that there is a certain way to enjoy baklava and that Turks can spot a tourist just by the way they eat it. To properly enjoy baklava, you’re supposed to stab your piece with your fork. Then promptly pick up your baklava with the end facing up and take a bite of it. As the fork enters the top layer of phyllo dough (or yufka, which is handmade all throughout the City), you are supposed to hear a ‘crunch” sound of the fork breaking through the crispy layers. The simple sweet syrup should be even throughout the piece, with every bite a textural sweet masterpiece.

    Thanks to my wonderful friend Ashley who spontaneously became our generous hand model.  My oh-so talented food blogging friend, Karla who runs Foodologie came over on Labor Day as well and we enlisted ourselves to bake as much as we can. Salted caramel eclairs were her idea (coming later!) and this pistachio baklava with orange blossom simple syrup was my crave.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com

    I wanted to add as much floral and exotic flavor as I could, without going overboard of course. The ground pistachios inside the baklava have lemon zest and a touch of bright cardamom. The simple syrup that was generously poured all over has the slightest amount of orange blossom water, thick lemon peels and warm cinnamon.

    And the technique is not hard at all and very similar to borek. The main important rule of thumb is to know how to work with phyllo dough. Defrost properly and work fast, yet diligently. As you are layering the baklava layers, keep the rest covered because it dries out very quickly and once it dries out there’s not much recovering.

    Have you ever made baklava?

    Method:

    1) First make the simple syrup. Add all the ingredients to a small pot and bring to a gentle simmer until all the sugar is dissolved and it thickens slightly. When done, set aside to cool.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com
    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com


    2) In a food processor, add the pistachios, cardamom, cinnamon and lemon zest. Pule until the pistachios are finely ground but not too powdery. Set aside.

    3) Next, get a 9 x 13 baking pan ready and brush the pan all over with melted butter.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com

    4) Unroll the phyllo dough and keep under a damp towel as you work with it. Layer 2 layers into the pan and brush the top with more melted butter. Then layer 2 more and brush with butter. Continue until you use about half of your dough.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com

    5) Then pour over the pistachio mixture, leaving behind a few tablespoons to garnish the top. Spread out the pistachios in an even layer.

    6) Add 2 more layers of phyllo and butter between ever 2 layers until you used up all the phyllo.

    7) Brush the top with the rest of the melted butter and use a sharp knife to cut into desired shape.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com


    8) Bake baklava at 350 degrees F for about 15-18 minutes or until the top is golden brown.

    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com

    9) When done, remove from oven and pour simple syrup all over the top. It is best to do this while the baklava is hot so it can soak up the syrup.

    10) Allow to rest for at least 2-3 hours then garnish with remaining ground pistachios.

    Pistachio Baklava with Orange Blossom Simple Syrup

    Samantha Ferraro
    Oven temperatures may vary, so check for browning at 15 minutes and if you need to cook more, check accordingly. Baklava can be left at room temperature until ready to serve.
    4.13 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Resting 2 hrs
    Total Time 2 hrs 50 mins
    Servings 10 servings
    Calories 511 kcal

    Ingredients
     
     

    Simply Syrup

    • 2 cups sugar
    • 1 cup water
    • 1 Tb orange blossom water
    • 1 cinnamon stick
    • 1 Tb honey
    • 3 lemon peel strips Use your vegetable peeler to peel zest off lemon

    Pistachio Baklava

    • 1 package phyllo dough About 20 sheets, defrosted
    • 2 cups unsalted pistachios
    • 1 tsp cardamom
    • 1 tsp ground cinnamon
    • 1/2 lemon zested
    • 12 tablespoons unsalted butter melted

    Instructions
     

    • First make the simple syrup. Add all the ingredients to a small pot and bring to a gentle simmer until all the sugar is dissolved and it thickens slightly. When done, set aside to cool.
    • In a food processor, add the pistachios, cardamom, cinnamon and lemon zest. Pule until the pistachios are finely ground but not too powdery. Set aside.
    • Next, get a 9 x 13 baking pan ready and brush the pan all over with melted butter.
    • Unroll the phyllo dough and keep under a damp towel as you work with it. Layer 2 layers into the pan and brush the top with more melted butter. Then layer 2 more and brush with butter. Continue until you use about half of your dough.
    • Then pour over the pistachio mixture, leaving behind a few tablespoons to garnish the top. Spread out the pistachios in an even layer.
    • Add 2 more layers of phyllo and butter between ever 2 layers until you used up all the phyllo.
    • Brush the top with the rest of the melted butter and use a sharp knife to cut into desired shape.
    • Bake baklava at 350 degrees F for about 30-35 minutes or until the top is golden brown.
    • When done, remove from oven and pour simple syrup all over the top. It is best to do this while the baklava is hot so it can soak up the syrup.
    • Allow to rest for at least 2-3 hours then garnish with remaining ground pistachios.

    Nutrition

    Calories: 511kcalCarbohydrates: 65gProtein: 7gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 142mgPotassium: 290mgFiber: 4gSugar: 44gVitamin A: 487IUVitamin C: 6mgCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know on Instagram!
    Pistachio Baklava with Orange Blossom Simple Syrup via LittleFerraroKitchen.com

    More Mediterranean Recipes

    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki
    • Homemade Tzatziki Sauce (with Pita Chips)

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    Comments

    1. allie@sweetpotatobites says

      September 3, 2014 at 11:03 am

      I can’t have most baklava because of the walnuts so I’m so happy you did a pistachio one! I need to try this!

      Reply
    2. Karla @ Foodologie says

      September 3, 2014 at 11:26 am

      This was so delicious and beautiful! I’m going to be linking this from my blog bc it was awesome. Thanks for inviting me over!

      Reply
    3. Ashley @ Big Flavors from a Tiny Kitchen says

      September 3, 2014 at 2:16 pm

      I’m totally jealous of the other Ashley you mentioned for getting to taste this! 😉 This looks beautiful – love the addition or orange blossom. Yum!

      Reply
    4. Sherri @ The Kitchen Prescription says

      September 5, 2014 at 3:24 am

      I’ve always wanted to try my hand at baklava. This looks absolutely gorgeous and scrumptious. I never knew it was this easy! My problem is, I will want to make the phyllo dough from scratch at one point. That can NOT be easy.

      I’ve pinned and shared on my FB fan page. Thank you for sharing your recipe.

      Reply
      • Samantha says

        September 5, 2014 at 9:01 am

        Thank you so much Sherri! When we were in Turkey, we saw woman make the yufka by hand..rolling so thin! It was amazing!

        Reply
    5. Erin @ The Spiffy Cookie says

      September 7, 2014 at 6:32 am

      That looks like absolute perfection!

      Reply

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