Baklava with Pistachios

by Golalah Abbasi
45 min
Baklava with Pistachios


  • 100 g butter
  • 1 pack phyllo dough
  • 300 g pistachios
  • 500 g simple sirup


  1. Set the oven to 200 degrees celsius.
  2. Melt the butter.
  3. Grease a baking dish.
  4. Place a sheet of phyllo dough on the bottom of the mold and brush the entire sheet with melted butter.
  5. You are welcome to cut the sheet to suit the shape of your baking dish.
  6. Add a new sheet, brush with butter, and continue like this until you have nine phyllo dough at the bottom.
  7. Chop the pistachios and spread over the phyllo dough and distribute it so that it is even. Press down a little with the palm of your hand.
  8. Continue to lay sheet by sheet of phyllo dough on top of the filling. It is important to brush well with butter between the layers.
  9. When done, use a sharp knife and cut up the cake according to the desired size squares. Bake the baklava in the middle of the oven for about 20-30 minutes, or until it is golden brown.
  10. When the baklava comes out of the oven, add the sugar brine evenly over the top while it is hot. Let it cool a bit and give it some time to soak in the sugar sheet.
  11. Sprinkle with pistachios and enjoy it with a cup of tea or coffee.
  12. Baklava has a long shelf life at room temperature, up to two weeks. You may add it to your freezer. Thaw it half an hour before serving.