Pistachio Baklava

Ever since the desires duo went to Istanbul we have been craving the amazing baklava. Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. Here is our take on it!



  • 2x 250g Package of Filo Pastry
  • 350g  ButterFor the Filling:
  • 450g Chopped Pistachio
  • 100g Caster Sugar
  • 4 Tbsp of Melted Butter
  • 1-1/2 tsp of Cinnamon
  • Zest of One Lemon
  • Zest of half an OrangeFor the Syrup:
  • 100g Caster Sugar
  • 260g  Raw Honey
  • 250ml Water
  • 2 tsp of Vanilla Bean Paste
  • Juice of 1/2 lemon


  1. Preheat your oven to 175 degrees C.
  2.  In a nutri bullet, add the nuts and pulse until finely chopped, add them to a large bowl and to them, add the sugar, lemon zest, orange zest, butter, cinnamon and salt, mix well to combine and set aside.
  3.  In a small saucepan, add the butter, melt  over medium heat.
  4.  Unwrap the filo pastry,  and trim to fit your tin. (While you work with the pastry, make sure you always keep it covered with a damp towel.)
  5.  Brush some of the butter on the bottom of the baking pan, then lay one piece of filo on the bottom, brush some butter evenly over the whole surface of the pastry and follow that with another piece of pastry.
  6. Keep buttering each piece and layering a total of 8 pieces of phyllo on top of each other, sprinkle over a thin layer of the nut mixture and then layer 6 pieces of filo (with butter in between) on top of the first layer.
  7. Keep layering until you’ve done 3 layers of the pistachio mixture along with the filo in between.
  8. Once you have done your last layer of pistachio add 8 layers of filo, with butter in between.
  9. Brush the very top with some butter, then using a sharp knife, cut the baklava into whatever shape you like… it doesn’t have to be traditional!
  10. Bake the baklava for 50  minutes or until golden brown.
  11. Meanwhile,  Simply add the water, honey, sugar, vanilla and lemon juice in a saucepan and cook over medium heat until the sugar dissolves, about 3 minutes. Remove from the heat and allow it to cool.
  12. When the baklava comes out of the oven, immediately pour over the honey syrup, allow it to come to room temperature then lightly cover it with a kitchen towel and allow it to sit overnight before serving.
  13. Make sure when you serve to just wiggle your knife but in the cuts of the pastry and careful pull out!

-Charlotte & Deborah DOTF

4 thoughts on “Pistachio Baklava

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