This homemade baklava combines buttery, honey-soaked layers of flaky phyllo dough with an appetizing nut filling - a crispy dessert everyone will love! Including top tips and step-by-step photos and video.
Combine the sugar and water in a medium-large saucepan and heat it over medium, stirring often, until the sugar is almost melted.
Add the lightly crushed cardamom, vanilla pod (cut in half lengthwise; you can also scrape the seeds into the pan), and a squeeze of lemon juice. Bring the mixture to a soft boil until the sugar has completely melted.
Remove the syrup from the heat and stir in the honey and orange blossom (or rose water). The consistency should be like maple syrup.
Allow the syrup to cool for 10 minutes before straining out the solids. Then, set it aside to cool completely.
Prepare the other elements
Transfer the pistachios (or your nut of choice) to a food processor and process them in a medium-crumb consistency. You need 4 cups of ground nuts.
Melt the butter in a microwave-safe bowl or a saucepan on the stovetop over medium-low heat.
If working with frozen dough, thaw it following the package instructions.
Cut the phyllo pastry to fit your pan. I used a 9x13-inch baking pan (23x33cm), though round pans will also work. You need 33 layers in total. Keep the phyllo sheets under a damp towel so they don't dry out.
Assemble
Brush a bit of butter across the bottom of the baking dish.
Add 8 sheets of phyllo pastry one at a time, brushing each with a thin, even layer of butter.
Add ½ cup of the ground pistachios, spreading them evenly across the pastry.
Alternate between 3 butter phyllo sheets and pistachios until you use all the ingredients. The final layer on top will have 4 buttered phyllo sheets. See below for the detailed arrangement.
Cut the pastry and bake
Preheat the oven to 325ºF/165ºC fan-assisted.
For diamond shapes: Make straight, parallel cuts lengthwise (across the 9-inch part of the pan) either every 2.25 inches (for larger pieces) or every 1.8 inches (for smaller pieces). Then, slice diagonally across the baklava at equal intervals (2.25 inches for larger or 1.8 inches for smaller pieces). Note that not all corner pieces will be the same size.For squares/rectangles: Cut the lines vertically and then horizontally, rather than diagonally, at equal intervals.For triangles: Cut the pieces into larger rectangles/squares. Then, slice diagonally through the squares to cut them each into two separate triangles.
Transfer the baking dish to the middle shelf of the preheated oven and bake for about one hour at 325ºF/165ºC fan-assisted, until it's golden brown and crispy.Check it at the 30-minute mark, and if it browns on top too quickly, tent the pan with foil.
Pour the syrup and set aside
Immediately after removing the pastry from the oven, pour the fully-cooled syrup evenly over it.
Set the baklava aside to cool down and absorb the liquid for 6 hours (overnight is even better). Enjoy a slice or two at room temperature for the best texture and consistency. Optionally, garnish it with extra chopped nuts or a drizzle of melted chocolate.
Video
Notes
The baklava layers should look like this:
Bottom: 8 buttered phyllo sheets, 1/2 cup pistachios
3 buttered phyllo sheets, 1/2 cup pistachios,
3 buttered phyllo sheets, 1/2 cup pistachios,
3 buttered phyllo sheets, 1/2 cup pistachios,
3 buttered phyllo sheets, 1/2 cup pistachios,
3 buttered phyllo sheets, 1/2 cup pistachios,
3 buttered phyllo sheets, 1/2 cup pistachios,
3 buttered phyllo sheets, 1/2 cup pistachios
Top: 4 buttered phyllo sheets (remember to butter the top, too).
To store: Store it in an airtight container at room temperature for 10-14 days.In the fridge: Store in an airtight container in the refrigerator for 2-3 weeks. However, it will make the pastry harder and chewier. So have pieces return to room temperature for 20-30 minutes before enjoying them.In the freezer: You can freeze in small batches of about 4-6 pieces or for the entire dish. Wrap them tightly in several layers of plastic wrap and store them for up to 3 months. Thaw them in the refrigerator overnight before enjoying them.To make ahead: First, line your baking tray with two layers of foil (with an overhang). Assemble but don’t cut the baklava, then cover the dish with plastic wrap and freeze until solid. Then remove it from the baking tray and wrap it in 3-4 layers of plastic wrap to store in the freezer for 3-4 months. When you want to bake it, remove the plastic, place the pastry back in the pan, and thaw it in the refrigerator overnight. Finally, allow it to come to room temperature for 1-2 hours before slicing and baking as normal.Check the blog post for more tips!