# Pistachio Baklava *Published:* 2026-06-13 *Author:* Ali nahhas [ Jump to Recipe](#recipe)[ Jump to Video](#recipe-video)[ Print Recipe](https://aladdinshouston.com/aladdins_print/39826) Mediterranean Kitchen · Slow-CookedPistachio Baklava ================= Layers of crisp, buttery phyllo wrapped around a sugared pistachio filling and soaked in lemon-kissed syrup. This is [baklava](https://aladdinshouston.com/product/walnut-baklava/ "Order Baklava for catering") the way it's meant to be — cut before baking, drenched hot-on-hot, and rested until every layer drinks in the syrup. Total Time 3 hours hours 40 minutes minutes Servings 24 people Calories 330 [Jump to Recipe](#wprm-recipe-container-39826) [Print](https://aladdinshouston.com/aladdins_print/39826) [Save](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Faladdinshouston.com%2Frecipe%2Fpistachio-baklava%2F&media=https%3A%2F%2Faladdinshouston.com%2Fwp-content%2Fuploads%2F2026%2F06%2Fpistachio-baklava-aladdin-recipe.webp&description=Pistachio+Baklava&is_video=false) #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yet [![Pistachio baklava cut into diamonds, topped with ground pistachios, on a white plate beside a full tray and bowls of pistachios.](https://aladdinshouston.com/wp-content/uploads/2026/06/pistachio-baklava-aladdin-recipe.webp)](https://aladdinshouston.com/wp-content/uploads/2026/06/pistachio-baklava-aladdin-recipe.webp) 100% Halal Course Dessert ### Short on time tonight? Our Houston kitchens have it ready — fresh, 100% Halal, made from scratch every day. [Order Online](https://aladdinshouston.com/to-go-menu-order-line/) [Visit a Location](https://aladdinshouston.com/contact-us/) The Recipe ---------- Cuisine Mediterranean, Middle Eastern ### Ingredients 1x2x3x #### For the phyllo - 1000 g phyllo dough use 800–1200 g depending on tray size - 200 g clarified butter melted #### For the filling - 150 g pistachios finely chopped - 150 g pistachios ground - 75 g sugar #### For the syrup - 500 g granulated sugar 2½ cups - 600 ml water 2½ cups - A few drops of lemon juice #### For serving (optional) - Ground pistachios for garnish ### Method #### Make the filling - Mix the chopped pistachios, ground pistachios, and 75 g sugar in a bowl. Set aside. #### Prep the phyllo - Cut the phyllo sheets to fit your baking tray. Cover them with a damp kitchen towel and work with one sheet at a time so they don't dry out. - Build the base - Brush the bottom and sides of the tray with clarified butter. Lay down 2 sheets of phyllo and brush the top with butter. Repeat — buttering every 2 sheets — until you have 20 layers. - Add the filling - Spread the pistachio-sugar mixture evenly over the 20th layer. - Build the top - Add 2 more phyllo sheets and brush with butter. Keep layering and buttering until you have 20 layers on top. - Cut before baking - Turn the tray so the short side faces you. Cut straight down the center, then make parallel cuts out to each side, about 1 inch (2.5 cm) apart — turn the tray and finish any cuts that didn't go all the way through. Pour the remaining melted butter evenly over the top. Now turn the tray long-side toward you and cut from the center again — straight for squares, diagonal for diamonds. Press any phyllo edges down with a metal spatula so they don't curl, then rest 15 minutes. - Bake - Preheat the oven to 180°C / 355°F. Bake 40 minutes, until golden brown and crisp on top. - Make the syrup - While the baklava bakes, combine the 500 g sugar and 600 ml water in a medium pot. Bring to a boil over medium-low heat, then simmer 10 minutes. Add a few drops of lemon juice and simmer another 3–4 minutes. Remove from heat. - Soak and rest - The moment the baklava leaves the oven, slowly pour the hot syrup over the hot baklava, covering every piece. Rest at least 2 hours so the syrup soaks all the way through. Garnish with ground pistachios before serving. ### Chef's Notes **Cut before you bake:** Always score all the way through before it goes in the oven — once baklava is crisp, you can't get clean pieces. **Hot baklava, hot syrup:** This is the pairing for perfect soaking and ideal crispness. Hot baklava with warm syrup also works and keeps the top crisp. Cold baklava with hot syrup turns soggy; cold-on-cold barely absorbs and stays dry inside. **Keep the phyllo covered:** Work one sheet at a time under a damp towel. If the dough feels dry, mist lightly with water from a spray bottle. **Filling is flexible:** Use all ground, all chopped, or a mix — your call on texture. **Want more height?** Go 30 layers on the bottom and 30 on top instead of 20×2. More impressive to look at, but taller baklava is harder to cut and eat — presentation vs. easy serving. Nutrition --------- Estimated, per serving 330 Calories 24 Servings Total Time 3 hours hours 40 minutes minutes Total Time Halal Certified The kitchen behind the recipe ----------------------------- This dish has been on our menu at Aladdin in Houston for nearly twenty years. Cook it at home wherever you are — and when you're in town, come taste the original. [Order Online](https://aladdinshouston.com/to-go-menu-order-line/) [View Catering Menu](https://aladdinshouston.com/catering-online-order/)