Lemon Pistachio Baklava

Indulge in the irresistible layers of crispy, buttery phyllo and aromatic pistachios with this Lemon Pistachio Baklava—a zesty twist on the classic Middle Eastern dessert. Each bite boasts a perfect balance of crunch and sweetness, thanks to finely chopped pistachios blended with a hint of cinnamon and fresh lemon zest, all nestled between delicate pastry sheets. A fragrant honey-lemon syrup is generously poured over the freshly baked baklava, infusing it with tangy citrus notes that perfectly complement its natural richness. With just 25 minutes of prep time and an overnight rest to absorb its luscious syrup, this show-stopping dessert is ideal for entertaining or holiday gatherings. Serve it at room temperature with a sprinkle of extra pistachios for the ultimate treat!

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 12

Ingredients

• 16 sheets Phyllo dough sheets
• 200 grams Unsalted butter
• 220 grams Shelled pistachios
• 50 grams Granulated sugar
• 1 teaspoon Ground cinnamon
• 1 whole Zest of a lemon
• 120 ml Water
• 120 ml Honey
• 60 ml Fresh lemon juice
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish lightly with butter.

Step 2

Melt the butter in a saucepan over low heat. Keep it warm as you work with the phyllo dough.

Step 3

Finely chop the pistachios and mix them in a bowl with granulated sugar, cinnamon, and the lemon zest. Set aside.

Step 4

Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.

Step 5

Place one phyllo sheet in the prepared baking dish and brush it generously with melted butter. Repeat, layering and buttering 7 more sheets.

Step 6

Spread half of the pistachio mixture evenly over the layered phyllo sheets in the dish.

Step 7

Layer 4 more sheets of phyllo dough, buttering each one generously. Spread the remaining pistachio mixture on top.

Step 8

Finish with the last 4 phyllo sheets, brushing each one with melted butter, including the final top layer.

Step 9

Using a sharp knife, cut the baklava into diamond-shaped pieces or squares. Ensure you cut all the way down to the base.

Step 10

Bake the baklava in the preheated oven for 40-45 minutes, or until golden and crisp on top.

Step 11

While the baklava bakes, prepare the syrup. Combine the water, honey, lemon juice, and vanilla extract in a small saucepan. Heat over medium heat until the mixture begins to boil, then reduce and simmer for 7-8 minutes. Let the syrup cool slightly.

Step 12

As soon as the baklava is finished baking, pour the warm syrup evenly over the hot baklava. Let it sit for at least 3-4 hours, or overnight, to allow the syrup to soak in fully.

Step 13

Serve the Lemon Pistachio Baklava at room temperature, garnished with additional chopped pistachios if desired.

Nutrition Facts

Serving size	(1105.6g)

Amount per serving	% Daily Value*
Calories	4216.7

Total Fat 284.1g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 442.9mg	0%
Sodium 1867.8mg	0%
Total Carbohydrate 389.9g	0%
Dietary Fiber 38.2g	0%
Total Sugars 168.8g
Protein 70.3g	0%

Vitamin D 0IU	0%
Calcium 334.9mg	0%
Iron 15.4mg	0%
Potassium 2719.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 6.4%

Carbs: 35.5%