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Pistachio Baklava

Pistachio Baklava

  • Author: David
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Diet: Plant-Based

Description

This easy Pistachio Baklava recipe combines layers of crispy, buttery plant-based phyllo pastry with crunchy pistachios and a naturally sweet syrup, creating a satisfying and elegant dessert perfect for any occasion. Its golden, flaky texture and rich flavors make it a delightful plant-based treat to enjoy and share.

Ingredients

Scale

Pastry & Filling

  • 12–16 phyllo pastry sheets
  • 2 cups chopped pistachios
  • 1 teaspoon ground cinnamon
  • 1 cup plant-based butter, melted

Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar (natural)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Nut Filling: Chop the pistachios finely but not too much, retaining a good crunchy texture. Mix the chopped pistachios with ground cinnamon and set aside.
  2. Butter the Phyllo Layers: Carefully lay out each phyllo sheet and brush generously with melted plant-based butter to ensure a golden, crisp finish.
  3. Layer the Pastry and Nuts: Start with 6 to 8 buttered phyllo sheets as the base layer. Sprinkle a thin, even layer of the pistachio mixture over the phyllo. Repeat layering phyllo sheets and nut mixture until all are used, finishing with a final layer of phyllo sheets.
  4. Cut Before Baking: Using a sharp knife, cut the assembled baklava into diamond or square shapes to allow the syrup to penetrate evenly after baking.
  5. Bake Until Golden: Place the pan in a preheated oven at 350°F (175°C) and bake for 40 to 45 minutes or until the baklava is golden and crisp.
  6. Make the Syrup: While baking, combine sugar, water, lemon juice, apple cider vinegar (natural), ground cinnamon, and natural gelling agent in a pot. Bring to a boil then simmer gently until slightly thickened.
  7. Pour Syrup Over Hot Baklava: Remove the baked baklava from the oven and immediately pour the warm syrup evenly over it. Allow it to cool completely so the syrup soaks in deeply and the flavors meld.

Notes

  • Keep unused phyllo sheets covered with a damp towel to prevent drying out.
  • Melt the plant-based butter gently on low heat to avoid browning or separation.
  • Use a very sharp knife for clean and precise cuts before baking.
  • Pour the syrup while baklava is still hot to ensure optimal absorption.
  • Let the baklava rest for several hours or overnight for the best flavor and texture development.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 piece
  • Calories: 250
  • Sugar: 15g
  • Sodium: 40mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pistachio baklava, plant-based dessert, flaky pastry, nutty dessert, crispy baklava, natural syrup

Find it online: https://yummyrecipeszone.com/pistachio-baklava/