Turkish Pistachio Baklava

    Turkish Pistachio Baklava

    Layers of paper-thin phyllo pastry filled with crushed pistachios and drenched in honey syrup.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    90 minsHard8 servings

    Nutrition per serving

    450

    Calories

    6g

    Protein

    42g

    Carbs

    30g

    Fat

    Ingredients

    • 1 boxPhyllo dough
    • 2 cupsShelled pistachios
    • 1 cupClarified butter
    • 1/2 cupHoney
    • 1 tspRose water

    Instructions

    1. 1

      Finely chop pistachios in a food processor.

    2. 2

      Layer 10 sheets of phyllo in a pan, brushing each with melted butter.

    3. 3

      Spread a layer of nuts, then alternate 5 sheets and nuts twice more.

    4. 4

      Top with 10 final sheets and cut into diamond shapes.

    5. 5

      Bake at 350°F (175°C) for 45 minutes.

    6. 6

      Pour cooled honey and rose water syrup over the hot pastry.

    Nutrition Facts

    Servings 8Serving Size 1

    Amount Per Serving

    Calories450

    % Daily Value *

    Total Fat 30g38%
    Saturated Fat 13.5g68%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 42g15%
    Dietary Fiber 3g11%
    Sugars 14.7g
    Protein 6g12%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Turkish Pistachio Baklava

    • • Bring dairy ingredients to room temperature before mixing for a smoother texture.

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