Turkish Pistachio Baklava with Lemon-Infused Syrup

Name: Turkish Pistachio Baklava with Lemon-Infused Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 pieces
Cuisine: Dessert
Ingredients: Phyllo Dough; Pistachios; Unsalted Butter; Granulated Sugar; Ground Cinnamon; Granulated Sugar; Water; Honey; Lemon; Vanilla Extract

A classic Middle Eastern dessert with a citrus twist

This deliciously sweet and nutty baklava dessert is enhanced with a refreshing lemon-infused syrup to balance its rich flavors.

1 h 35 min
24 pieces
Intermediate

Ingredients

For the Baklava

Phyllo Dough

1 lb (450g) — thawed

Pistachios

2 cups (240g) — finely chopped

Unsalted Butter

1 cup (200g) — melted

Granulated Sugar

1/4 cup (50g)

Ground Cinnamon

1 tsp

For the Lemon-Infused Syrup

Granulated Sugar

1 cup (200g)

Water

1/2 cup (120ml)

Honey

1/4 cup (60ml)

Lemon

juiced and zested

Vanilla Extract

1 tsp

Preparation

Preparing the Pistachio Filling

Combine Ingredients

Combine the finely chopped pistachios, sugar, and ground cinnamon in a medium bowl.

Stir Mixture

Stir well to integrate the flavors.

Set Aside

Set aside for layering between the phyllo sheets.

Preparing the Lemon-Infused Syrup

Mix Ingredients

In a medium saucepan, combine sugar, water, honey, lemon juice, and lemon zest.

Simmer

Bring to a gentle boil, reduce the heat, and simmer for 10 minutes.

Don't overheat the syrup to avoid caramelizing the sugar.

Cool and Add Vanilla

Remove from heat, stir in vanilla extract, and allow to cool completely.

Cooking Process

Layer the Baklava

Use 10 phyllo sheets at a time, brushing each with butter and layering the pistachio mix every 5 sheets.

Use a brush to apply butter evenly on the phyllo to prevent sogginess.

Score the Top

Using a sharp knife, score the top layers into diamond shapes before baking.

Bake to Golden Perfection

Bake in a preheated 350°F (175°C) oven for about 45-50 minutes or until golden brown.

Plating & Serving