Description
Pistachio Baklava is a layered pastry featuring ultra-thin phyllo dough sheets filled with a crunchy, nutty pistachio mixture and drenched in a sweet, plant-based syrup. This easy-to-make dessert combines rich flavors and a satisfying texture with plant-based ingredients, making it a versatile treat to enjoy warm or cold, perfect for sharing with loved ones.
Ingredients
Scale
Baklava Layers
- 16 sheets phyllo dough
- 1 1/2 cups chopped pistachios
- 1/4 cup sugar
- 2 teaspoons ground cinnamon (natural)
- 1 cup unsalted butter (plant-based), melted
Syrup
- 1 cup water
- 1 1/2 cups sugar
- 1/2 cup honey (natural)
- 2 tablespoons lemon juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
Instructions
- Prepare the Nut Mixture: In a bowl, combine finely chopped pistachios, sugar, and ground cinnamon (natural) ensuring an even blend of sweetness and warm spice for every bite.
- Layer the Phyllo Dough: Brush each phyllo dough sheet generously with melted plant-based butter. Layer several sheets in the baking dish, sprinkling an even layer of the nut mixture on top before repeating the process to create multiple layers.
- Assemble the Baklava: Continue layering buttered phyllo and pistachio mixture in the baking dish, finishing with a few extra buttered phyllo sheets. Carefully cut the assembled pastry into diamond or square shapes before baking.
- Bake to Perfection: Bake the baklava in a preheated oven at 350°F (175°C) until all phyllo layers turn golden brown, flaky, and crisp, approximately 40-45 minutes.
- Prepare the Syrup: While baking, combine water, sugar, honey (natural), lemon juice (natural), apple cider vinegar (natural), and natural gelling agent in a saucepan. Simmer gently until the syrup thickens and the flavors meld beautifully.
- Pour Syrup and Finish: Once out of the oven, immediately pour the hot syrup evenly over the warm baklava, allowing it to soak the layers thoroughly. Let the baklava rest and cool completely so the syrup sets and flavors develop.
Notes
- Use fresh, high-quality pistachios for the best flavor and crunch.
- Keep phyllo sheets covered with a damp cloth to prevent drying while assembling.
- Brush butter evenly on each phyllo layer for consistent crispness and richness.
- Cut the baklava before baking to help with serving and allow syrup penetration.
- Allow the syrup-soaked baklava to cool completely for perfectly set layers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece (approx.)
- Calories: 280
- Sugar: 18g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Pistachio Baklava, Plant-Based Dessert, Nutty Pastry, Middle Eastern Sweet, Vegan Baklava
