Nablus-Style Pistachio Baklava

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Hailing from the ancient Palestinian city of Nablus, this beloved baklava is famed for its paper-thin hand-stretched dough layered with rich clarified butter and a generous filling of local pistachios. It is finished with a fragrant lemon and orange blossom syrup that soaks into the crisp, golden layers for an unforgettable sweet treat.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 19 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 20 gSugar
• 5 gProtein
• 55 mgSodium
• 180 mgPotassium
• 30 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon fine salt
• 3/4 cup (180 ml) warm water
• 2 tablespoons vegetable oil
• Extra flour for dusting

For the filling and brushing

• 2 1/2 cups (300 g) shelled raw pistachios, finely ground
• 1/3 cup (65 g) granulated sugar
• 1 teaspoon ground cardamom
• 1 1/2 cups (340 g) clarified butter or ghee, melted

For the orange blossom syrup

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon fresh lemon juice
• 1 teaspoon orange blossom water
• 1/2 teaspoon rose water (optional)

Directions

1. In a large bowl, whisk the flour, cornstarch, and salt. Add the warm water and oil and knead for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. While the dough rests, pulse the pistachios with the sugar and cardamom in a food processor until coarsely ground; set aside. In a small saucepan, combine the syrup ingredients, bring to a gentle boil, simmer 8 minutes, then cool completely.
3. Divide the dough into 8 equal balls. On a large, clean cloth dusted with flour, stretch one ball outward with your knuckles until paper-thin, rotating as you go, until you have a large translucent sheet about 16 inches across.
4. Brush the stretched sheet generously with melted ghee, then sprinkle evenly with about 3 tablespoons of the pistachio mixture. Place a second stretched sheet on top, brush with ghee, and sprinkle with another 3 tablespoons of pistachios. Repeat layering until you have 4 to 5 sheets, ending with a ghee-brushed top layer.
5. Using the cloth to help, carefully lift the layered stack and roll it loosely into a long cylinder. Transfer to a parchment-lined 9×13 inch pan, coiling the roll to fit. Repeat with remaining dough and filling to form 2 coiled logs in the pan.
6. With a sharp knife, score each coil into 1 1/2 inch diamond pieces, cutting about three-quarters of the way through. Pour any remaining ghee evenly over the top. Bake at 350°F (175°C) for 40 to 45 minutes until deeply golden and crisp.
7. Remove the baklava from the oven and immediately pour the completely cooled syrup evenly over the hot pastry (this keeps the layers crisp). Let it rest at room temperature for at least 6 hours, preferably overnight, so the syrup fully absorbs.
8. Once set, finish cutting through the scored diamonds and arrange on a serving plate. Dust lightly with extra ground pistachios before serving if desired.

Cook’s Notes

• Traditional Nablus bakers stretch the dough on a round fabric cushion called a mabarraka; a clean tablecloth works well for home cooks.
• Use authentic Nablus or Aleppo pistachios for the most aromatic result, and do not over-process them or they will release oil and become paste.
• Always pour cold syrup over hot baklava (or hot syrup over cold baklava) to keep the layers shatteringly crisp rather than soggy.
• Resting the baklava overnight is essential for the syrup to penetrate evenly without softening the pastry too much.
• Store in an airtight container at room temperature for up to 2 weeks; it actually improves in flavor after a day or two.

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