Make rich and flaky Pistachio Baklava without the traditional time commitment. Forget meticulously layering dozens of sheets – we'll achieve a stunning layered effect with a simpler technique. Our clever shortcut method rolls two pistachio sprinkled layers of phyllo dough, eliminating the need for tedious layering.
Finely chopped pistachios nestled between buttery phyllo dough pinwheels are then drizzled with a sweet honey syrup for an irresistible combination of textures and flavors. Flaky, golden baklava packed with the taste of pistachios, ready to enjoy in under an hour.
Why You'll Love This Recipe
Finely chopped pistachios and a sweet honey syrup complete this decadent dessert, perfect for potlucks, bake sales, or a delightful treat at home.
This recipe is perfect for those who want to enjoy the taste of baklava without the intimidation factor. It's also a fantastic option for busy bakers who are short on time. Experiment with different nut varieties like walnuts or almonds for a personalized touch.
- Faster Than Traditional: This recipe utilizes a shortcut method with phyllo dough, significantly reducing preparation time.
- Easy to Make: Simple instructions make this recipe achievable for bakers of all skill levels.
- Rich and Flaky: Layers of buttery phyllo dough are filled with a delicious pistachio mixture. Finely chopped pistachios in both the filling and topping create a truly nutty experience.
- Sweet and Sticky: Drizzled with a decadent honey syrup for an irresistible finish.
Ingredients You'll Need
This recipe utilizes a shortcut method with phyllo dough, allowing you to create this classic dessert in just one hour.
This recipe is perfect for those who want to enjoy the taste of baklava without the intimidation factor. It's also a fantastic option for busy bakers who are short on time. Feel free to experiment with different nut varieties like walnuts or almonds, or add a touch of spice like cinnamon or cardamom to the pistachio mixture for a personalized touch.
For Pistachio Baklava Pinwheels
- Phyllo (or Filo) dough, defrosted and brought to room temperature
- Pistachios, chopped very fine
- Sugar
- Cinnamon, ground
- Cloves, ground
- Cardamom, ground
- Butter, melted
For the Honey Syrup
- Honey
- Water
- Sugar
- Lemon juice (or rose water)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pistachio Baklava
This recipe is perfect for busy weeknights or when you want to impress guests with a seemingly complex dessert without the extensive prep work. Feel free to experiment with different nut fillings or a drizzle of rosewater added to the honey syrup for an extra touch of floral elegance!
Prepare The Pistachio Filling
- Preheat your oven to 350 F and spray a regular muffin pan with non-stick cooking spray.
- In a bowl, combine the chopped pistachios with the sugar, ground cinnamon, cloves, and cardamon.
Split and Butter Half the Stack of Phyllo Dough
- Carefully unfold the phyllo dough and lay half the sheets on a clean work surface. Brush the top layer with melted butter. Sprinkle ⅓ of the pistachio mixture evenly over the buttered phyllo.
- Repeat with the second half of the stack of phyllo dough sheets using another ⅓ of the pistachio filling, lining up to match the first sprinkled layer of sheets.
Roll Up From The Short End
- Starting at the short end of the pistachio covered phyllo dough, loosely roll up in a jelly roll fashion.
- Using a very sharp knife, cut into 12 equal sized pinwheel slices.
- Carefully transfer each slice to the prepared muffin pan, place a pinwheel in each cavity.
- Brush the remaining melted butter over the tops and sides of each of the baklava pinwheels. Top the pinwheels with the remaining pistachio filling mixture. Bake at 350F for 20 to 23 minutes, or until golden brown.
Make The Honey Syrup
- While the pistachio baklava are baking, prepare the honey syrup by mixing the honey, water, sugar, and lemon juice in a small sauce pan. Bring to a rolling boil, then reduce and simmer for 5 minutes. Reduce heat to low while the baklava finish baking.
- Remove the baklava from the oven and immediately drizzle the honey syrup over baklava pinwheels. Garnish with some coarsely chopped pistachios and pink rose petals. Leave in the muffin pan to absorb the honey syrup for 15 minutes, then transfer to a plate for serving.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Substitute chopped walnuts, almonds, or a mixture of nuts for the pistachios.
- Add a pinch of ground mace or nutmeg to the pistachio mixture for a warm and exotic flavor profile.
- For a touch of floral essence, add a teaspoon of rose water to the honey syrup while simmering.
Tips for Success
Here are a few tips for making this pistachio baklava recipe:
- The filling pistachios should be chopped very fine, a mini food processor works fabulous.
- The honey syrup is always 1 part honey, ½ part water, and ½ part sugar.
- Instead of lemon juice, you can add ½ teaspoon rose water, or ½ teaspoon almond extract.
- Makes 12 large pinwheels when rolled up from the narrow end of the rectangle, or 18 smaller pinwheels when rolled up from the long end of the dough rectangle.
- Double the filling, melted butter, and honey syrup for making both rolls of Phyllo dough.
Serving Suggestions
Serve warm or at room temperature for the best texture. Pair Pistachio Baklava with a cup of Turkish coffee or aromatic tea for a delightful after-dinner treat. Present individual slices on a plate drizzled with honey and garnished with a sprinkle of chopped nuts and a rose petal for a beautiful presentation.
Related Recipes
- Easy Classic Walnut Baklava
- Braided Challah With Raisins
- Blue Velvet Cookies
- Chocolate Caramel Pretzel Bark
- Walnut and Cinnamon Rugelach
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage Options
- Store leftover Pistachio Baklava in an airtight container at room temperature for up to 3 days.
- Baklava can be frozen for longer storage. Let the baklava cool completely, then wrap each piece tightly in plastic wrap and place them in a single layer in a freezer-safe container. Frozen baklava will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Absolutely! Using store-bought chopped pistachios is a great time-saver. Just be sure they are finely ground for the best texture in the baklava.
The honey syrup should be slightly thickened and have a light syrup consistency. A good way to check is to dip a spoon in the syrup and let it drip back into the pan. If the syrup coats the back of the spoon and leaves a thin trail, it's ready.
A 12-cup muffin pan works best for this recipe because it creates individual servings. However, you can also use a 9x13 inch baking dish for a larger baklava. Just adjust the baking time accordingly.
The baklava is done when it's golden brown and crispy on the outside
More Delish Ideas
- Easy Pesto Orzo
- Dutch Oven Roasted Chicken
- Roasted Romanesco (Fibonacci Broccoli)
- Honey Dijon Vinaigrette Salad Dressing
Pistachio Baklava Pinwheels
Equipment
Ingredients
- 1 cup pistachios chopped very fine
- ½ cup sugar
- ½ teaspoon cinnamon ground
- ¼ teaspoon cardamom ground
- ¼ teaspoon nutmeg ground
- ¼ teaspoon cloves ground
- ½ package Filo dough 1 roll, also called Phyllo dough
- ⅔ cup butter melted, divided
Honey Syrup
- ½ cup honey
- ¼ cup water
- ¼ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoon Rose petals crushed
- 2 tablespoon Pistachios chopped coarse
Instructions
- Preheat your oven to 350°F. Grease a standard muffin pan with non-stick cooking spray and set it to the side.
- Combine the finely chopped pistachios with the granulated sugar, ground cinnamon, ground cardamom, ground cloves, and ground nutmeg. Mix to combine and set aside.1 cup pistachios, ½ cup sugar, ½ teaspoon cinnamon, ¼ teaspoon cardamom, ¼ teaspoon nutmeg, ¼ teaspoon cloves
- Unroll the filo (phyllo) dough. Lift off half of the stack of thin sheets, folding over itself and covering with a damp dish towel.½ package Filo dough
- Brush the top of the remaining rectangle of filo (phyllo) dough lightly with the melted butter. Sprinkle one third (⅓) of the pistachio mixture evenly over the buttered surface of the dough.⅔ cup butter
- Remove the damp dish towel from the half of the dough you set aside earlier. Carefully stack it on top of the pistachio sprinkled rectangle. Brush lightly with the melted butter, and sprinkle the second third of the pistachio mixture over the buttered surface.
- Working from the short end, gently but firmly roll up the buttered and nut covered filo dough rectangle like a jelly roll. Cut into 12 slices.
- Gently transfer each slice to the prepared muffin pan, placing a slice into each of the muffin pan cavities.
- Liberally brush each baklava pinwheel with the melted butter, getting the brush down around the sides. There should be no butter remaining.
- Sprinkle the top of each baklava pinwheel with the remaining third of the finely chopped pistachio mixture. Bake in the prepared 350℉ oven for 20 - 25 minutes or until golden brown and crispy.
- When done, remove from the oven. Evenly distribute the hot honey syrup over all the hot baklava pinwheels. Both the honey syrup and the pinwheels must be HOT. You will not have any leftover honey syrup.
- Allow to cool for 10 to 20 minutes, then you can carefully transfer the baklava pinwheels to a serving platter or a wire rack to finish cooling.
- Garnish each baklava pinwheel with a few coarse pistachio pieces and a few rose petal flakes. Serve warm or room temperature.2 tablespoon Rose petals, 2 tablespoon Pistachios
Honey Syrup
- While the baklava pinwheels are baking, prepare the honey syrup.
- Add the honey, water, sugar, and lemon juice to a small sauce pan. Bring to a rolling boil, then reduce heat to medium low and simmer for 5 minutes.½ cup honey, ¼ cup water, ¼ cup sugar, 1 tablespoon lemon juice
Notes
- The filling pistachios should be chopped very fine, a mini food processor works fabulous.
- The honey syrup is always 1 part honey, ½ part water, and ½ part sugar.
- Instead of lemon juice, you can add ½ teaspoon rose water, or ½ teaspoon almond extract.
- Makes 12 large pinwheels when rolled up from the narrow end of the rectangle, or 18 smaller pinwheels when rolled up from the long end of the dough rectangle.
- Double the filling, melted butter, and honey syrup for making both rolls of Phyllo dough.
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