Pistachio Baklava with Orange Blossom Simple Syrup

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

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.

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.

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.

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.

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.

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.

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

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.

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4.13 from 8 votes

Pistachio Baklava with Orange Blossom Simple Syrup

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.

Prep Time15 mins

Cook Time35 mins

Resting2 hrs

Total Time2 hrs 50 mins

Servings: 10 servings

Calories: 511kcal

Author: Samantha Ferraro

Cost: $15

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

US Customary – Metric

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: 511kcal | Carbohydrates: 65g | Protein: 7g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 142mg | Potassium: 290mg | Fiber: 4g | Sugar: 44g | Vitamin A: 487IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg