Authentic Turkish pistachio baklava with crispy phyllo layers, rich pistachio filling, and fragrant rose water syrup. A classic Mediterranean dessert perfect for special occasions.
Place unshelled pistachios in a food processor and pulse 5–7 times until coarsely chopped. Transfer to a medium bowl and set aside.
In a medium saucepan, combine sugar, water, lemon juice, and lemon zest. Bring to a boil, then simmer for 15–20 minutes until slightly thickened. Remove from heat, stir in rose water if using, and let the syrup cool completely.
Preheat oven to 350°F (175°C). Generously brush a 10×15 inch baking pan with melted butter.
Place one phyllo sheet in the pan and brush with melted butter. Repeat with 7 more sheets, brushing each with butter (total of 8).
Sprinkle one-third of the chopped pistachios evenly over the phyllo.
Add 4–5 more buttered phyllo sheets, another third of pistachios, 4–5 more sheets, remaining pistachios, and top with 8–10 more buttered phyllo sheets.
Using a sharp knife, score the baklava into diamond shapes, cutting all the way through to the bottom.
Bake for 45–50 minutes or until the top is deep golden brown.
Remove from oven and immediately pour the cooled syrup evenly over the hot baklava.
Cool at room temperature for at least 4 hours, preferably overnight, before serving. Garnish with additional chopped pistachios if desired.
Notes
Keep unused phyllo covered with a damp towel to prevent drying out.
Always pour cooled syrup over hot baklava for proper absorption and texture.
For a vegan version, substitute butter with olive oil or vegan butter.
Baklava tastes better after resting overnight, allowing the syrup to soak in.
Store at room temperature in an airtight container for up to 7 days.
Can be frozen for up to 3 months; thaw at room temperature before serving.
