3 ratings

Sticky Pistachio Cinnamon Baklava

Flaky, sticky, and sugary: This Greek treat is dessert perfection

Layers of phyllo dough are piled high with melted butter, ground nuts, and cinnamon, before being doused with a sticky, intense honey-sugar syrup.

This recipe is courtesy of Food Network.

Calories Per Serving


For the baklava

  • 1 Pound pistachios, coarsely ground
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup breadcrumbs
  • 4 sticks unsalted butter, melted
  • 16 sheets phyllo dough, thawed (if frozen), cut in half

For the syrup

  • 3 Cups sugar
  • 6 Ounces clear honey
  • 1 1/2 Cup water
  • 1 fresh lemon juice


For the baklava

Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.

In a medium bowl, combine the pistachios, cinnamon, and breadcrumbs.

Brush a 9”x13” baking dish with some melted butter. Layer 10 pieces of phyllo into the dish, brushing each piece with melted butter before adding the next. Keep the remaining dough covered with a damp towel while you do this.

Sprinkle a quarter of the nut mixture on top of the dough.

Layer 4 pieces of phyllo on top of the nuts, brushing each with butter before adding the next.

Sprinkle another quarter of the nut mixture on top of the dough. Repeat the layering of 4 pieces of dough and topping with nuts twice more.

Layer the remaining 10 pieces of dough on top of the final layer of nuts, brushing each piece with melted butter. Brush the top piece with extra butter.

Cut the baklava into strips 1 ½ inches wide. Then cut to make diagonal slices, about 1 ½ inches apart, to make a diamond pattern. Bake for about 1 hour, until golden.

For the syrup

In a medium saucepan, over a medium-high heat, bring the sugar, honey, and water to a boil. Let simmer for 10-15 minutes. Add the lemon juice and boil for 2 more minutes. Remove from the heat and let cool slightly.

When the baklava is cooked, pour the warm syrup over it, and let soak for 6 hours, or overnight.