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Loading...Syrian baklawa is a beloved celebration sweet layered with paper-thin phyllo, generously filled with bright green pistachios, and saturated with a perfumed sugar syrup. The hallmark of the Aleppo-style version is the use of pure pistachios rather than walnuts and a fragrant syrup scented with both rose water and orange blossom water. Crisp on top, syrupy and tender beneath, each diamond-cut piece is a small jewel of Middle Eastern hospitality.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings16
Yield16 diamond pieces
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 17 gFat
- 7 gSaturated Fat
- 30 gCarbs
- 2 gFiber
- 21 gSugar
- 5 gProtein
- 95 mgSodium
- 190 mgPotassium
- 30 mgCalcium
- 1.2 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the floral syrup (make ahead so it is cold)
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 teaspoon fresh lemon juice
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- 1 strip lemon peel (optional, for aroma)
For the pistachio filling
- 2 1/2 cups raw unsalted pistachios, shelled
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cardamom (optional)
- 1 tablespoon orange blossom water
For assembling the baklava
- 1 pound (about 450 g) thawed phyllo dough sheets
- 1 cup (225 g) unsalted butter, melted and slightly cooled
- 1 teaspoon neutral oil, for brushing the pan
Directions
- Make the syrup first: combine the sugar, water, lemon juice, and lemon peel in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer 8 to 10 minutes without stirring until slightly thickened. Remove from heat, discard the peel, and stir in the rose water and orange blossom water. Chill in the refrigerator until completely cold, at least 1 hour.
- Prepare the filling: pulse the pistachios in a food processor until coarsely ground with a few larger pieces remaining for texture. Transfer to a bowl and stir in the sugar, cardamom if using, and orange blossom water. Set aside.
- Preheat the oven to 325°F (165°C). Brush a 9×13-inch baking dish with the neutral oil. Unroll the phyllo and cover the stack with a damp kitchen towel to prevent drying out.
- Layer the base: place 1 sheet of phyllo in the pan and brush lightly with melted butter. Repeat with 7 more sheets, brushing each one, so you have 8 buttered layers. Spread the pistachio filling evenly over the top, pressing gently with the back of a spoon to compact it slightly.
- Layer the top: place another sheet of phyllo over the filling and brush with butter. Continue stacking and buttering until all remaining phyllo is used (about 8 more sheets on top), finishing with a generous butter coating on the final sheet.
- Using a very sharp knife, score the baklava all the way through the layers into 16 equal diamonds. Bake on the middle rack for 40 to 45 minutes, until the top is deeply golden and crisp.
- Immediately on removing the baklava from the oven, slowly drizzle the cold syrup evenly over the entire surface so it sizzles as it absorbs. Let the baklava rest at room temperature, uncovered, for at least 4 hours or overnight so the syrup fully penetrates.
- Once set, re-cut along the scored lines and serve at room temperature with strong Arabic coffee or mint tea.
Cook’s Notes
- Always pour cold syrup over hot baklava, not the reverse, so the pastry stays crisp on top and absorbs the syrup below.
- Keep unused phyllo covered with a barely damp towel; even a few minutes of exposure will dry it out and cause cracking.
- For the cleanest cuts, use a sharp knife dipped in hot water and wipe between slices.
- Aleppo pistachios are prized for their vivid green color and delicate flavor, but California pistachios work very well too.
- Store baklava loosely covered at room temperature for up to 1 week; refrigeration makes the phyllo soft and soggy.
