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Lebanese Pistachio Baklava Recipe

A crisp, golden Lebanese pistachio baklava made with thin filo layers, a light nut filling, and a fragrant syrup. Easy, beginner-friendly steps that give you perfect crunch every time.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12
Course: Dessert
Cuisine: Lebanese, Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group 1 – Filo & Layers
  • 1 pack filo sheets 16 oz / 450 g
  • 1 cup melted butter or ghee
Group 2 – Pistachio Filling
  • 2 cups pistachios finely chopped
  • 1/2 cup sugar
  • 1 teaspoon rose water optional
Group 3 – Syrup
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons honey optional

Equipment

  • Baking pan (9×13 inch) For layering filo and baking evenly.
  • Food Processor To chop pistachios into small pieces.
  • Pastry brush For brushing butter on filo sheets.
  • Sharp knife Needed to cut baklava before baking.
  • Saucepan For making the simple syrup.

Method
 

  1. Make the syrup by heating sugar, water, lemon juice, and rose water. Bring to a boil, then simmer 5 minutes. Let it cool fully.
  2. Pulse pistachios until small pieces form. Mix with sugar and rose water.
  3. Brush a thin layer of melted butter on the bottom of your baking pan.
  4. Add 8–10 filo sheets, brushing each lightly with butter.
  5. Spread a thin, even layer of pistachio filling and press gently.
  6. Add another 8–10 butter-brushed filo sheets on top.
  7. Cut the baklava into diamonds or squares before baking.
  8. Bake at 350°F (175°C) for 35–45 minutes until crisp and golden.
  9. Pour the cooled syrup over the hot baklava and let it soak.
  10. Cool fully before serving to allow the layers to set.

Notes

  • Keep filo covered with a damp towel so it does not dry out.
  • For extra crunch, add a second middle layer of pistachios.
  • For lighter sweetness, reduce the syrup by 2–3 tablespoons.
  • Cool syrup + hot pastry gives the best crisp texture.
  • Store at room temperature loosely covered for up to one week.