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Orange-Scented Lebanese Baklava with Pistachios

Delightful Orange-Scented Lebanese Baklava with Pistachios

This Orange-Scented Lebanese Baklava with Pistachios is a delightful twist on a classic dessert that brings sweet aromas and cultural richness to your table.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Lebanese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shelled Pistachios Unsalted and roasted; can substitute with walnuts or almonds.
  • 1/2 cup Granulated Sugar Provides sweetness for both filling and syrup.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth to the filling.
  • 1 tablespoon Orange Zest Highly recommended for flavor enhancement.
For the Syrup
  • 1 cup Granulated Sugar Sweetens the syrup.
  • 1 cup Water Creates the syrup base.
  • 1 tablespoon Fresh Lemon Juice Balances sweetness with acidity.
  • 1 tablespoon Orange Blossom Water Provides fragrant note.
  • 1 piece Orange Peel Infuses additional citrus flavor.
For the Baklava
  • 1 package Phyllo Dough Thawed store-bought.
  • 1 cup Unsalted Butter Melted for brushing.
For Garnish
  • 1/2 cup Whole Pistachios Optional for garnish.

Equipment

  • medium saucepan
  • 9x13-inch baking dish
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine sugar, water, fresh lemon juice, orange blossom water, and orange peel. Bring to a boil, then reduce to a simmer for 10 minutes. Let cool.
  2. Finely chop the shelled pistachios, add granulated sugar, ground cinnamon, and orange zest, mixing well.
  3. Preheat oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Layer 8-10 sheets of phyllo dough, brushing each with butter.
  4. Spread half of the pistachio filling over the phyllo layers. Layer 6-8 more sheets of buttered phyllo, then sprinkle remaining pistachio mixture. Top with another 8-10 sheets.
  5. Score the baklava into diamond or square shapes before baking.
  6. Bake for about 45 minutes until golden brown and crispy. Keep an eye on it for the perfect hue.
  7. Pour cooled syrup evenly over hot baklava and let sit uncovered for several hours or overnight.

Nutrition

Serving: 1pieceCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allow the baklava to rest for a few hours or overnight for the best flavor infusion. Store at room temperature or in the fridge for long-term storage.

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