Homemade Pistachio Baklava with Ice Cream: Easy Oriental Dessert

Name: Homemade Pistachio Baklava with Ice Cream: Easy Oriental Dessert
Prep time: 60 min
Cook time: 50 min
Total time: 230 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 1 package (16 oz / 450g) Phyllo Dough (Thawed according to package instructions); 2 cups Pistachios (Chopped, 1.5 cups for filling, 0.5 cup for garnish); 1 cup (226g) Unsalted Butter (Melted); 2 cups Granulated Sugar (For the syrup); 1.5 cups Water (For the syrup); 1 tablespoon Lemon Juice (Freshly squeezed, for the syrup); 1 teaspoon Orange Blossom Water (Optional, for the syrup); As needed scoops Vanilla Ice Cream (For serving)

Learn how to make delicious homemade Oriental Pistachio Baklava served with refreshing ice cream. This traditional dessert recipe features layers of crispy phyllo pastry, a rich pistachio filling, and a sweet syrup, perfectly complemented by a scoop of vanilla ice cream for an ultimate treat. Ideal for special occasions or a delightful homemade dessert.

#Dessert

#Baklava

#Pistachio

#Homemade

#Sweet

#Traditional

#Ice Cream

Delicious Pistachio Baklava with Ice Cream

Recipe Information

Prep Time

50m

Cook Time

3h 50m

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

350

Calories

Protein

40g

Carbs

20g

Fat

Golden Baklava Soaking in Sweet Syrup

Ingredients

Phyllo Dough
(Thawed according to package instructions)
1 package (16 oz / 450g)
Pistachios
(Chopped, 1.5 cups for filling, 0.5 cup for garnish)
2 cups

Unsalted Butter
(Melted)
1 cup (226g)
Granulated Sugar
(For the syrup)
2 cups
Water
(For the syrup)
1.5 cups
Lemon Juice
(Freshly squeezed, for the syrup)
1 tablespoon
Orange Blossom Water
(Optional, for the syrup)
1 teaspoon

Vanilla Ice Cream
(For serving)
As needed scoops

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly Baked Crispy Baklava

Instructions

0/8 completed

1
Prepare the Pistachios: Finely chop 1.5 cups of pistachios for the filling. Reserve 0.5 cup for garnish.
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5m
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Prepare the Pistachios: Finely chop 1.5 cups of pistachios for the filling. Reserve 0.5 cup for garnish.
5m
Avoid over-grinding; a mix of fine and coarse textures adds to the baklava's character.
2
Make the Syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened. Remove from heat, stir in orange blossom water (if using), and let cool completely.
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15m
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Make the Syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened. Remove from heat, stir in orange blossom water (if using), and let cool completely.
15m
It's crucial that the syrup is cool when poured over the hot baklava to ensure a crispy texture.

3
Prepare Phyllo Layers: Preheat oven to 175°C (350°F). Melt the butter. Brush a 9x13 inch baking pan with melted butter. Carefully layer half of the phyllo sheets in the pan, brushing each sheet generously with melted butter.
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15m
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Prepare Phyllo Layers: Preheat oven to 175°C (350°F). Melt the butter. Brush a 9x13 inch baking pan with melted butter. Carefully layer half of the phyllo sheets in the pan, brushing each sheet generously with melted butter.
15m
Keep unused phyllo dough covered with a damp cloth to prevent it from drying out and becoming brittle.
4
Add Pistachio Filling: Evenly spread the chopped pistachios over the layered phyllo dough.
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2m
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Add Pistachio Filling: Evenly spread the chopped pistachios over the layered phyllo dough.
2m
Ensure the filling is spread uniformly for a consistent taste in every bite.
5
Layer Remaining Phyllo: Cover the pistachio filling with the remaining phyllo sheets, again brushing each sheet generously with melted butter.
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15m
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Layer Remaining Phyllo: Cover the pistachio filling with the remaining phyllo sheets, again brushing each sheet generously with melted butter.
15m
Handle the delicate phyllo gently to prevent tearing and maintain neat layers.

6
Cut and Bake: Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
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45m
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Cut and Bake: Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
45m
Cutting the baklava before baking helps the syrup penetrate evenly and prevents crumbling when serving.
7
Pour Syrup and Cool: Immediately after removing the baklava from the oven, pour the completely cooled syrup evenly over the hot baklava. Let it sit and absorb the syrup, then cool completely to room temperature.
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2h
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Pour Syrup and Cool: Immediately after removing the baklava from the oven, pour the completely cooled syrup evenly over the hot baklava. Let it sit and absorb the syrup, then cool completely to room temperature.
2h
The contrast in temperature (hot baklava, cold syrup) is essential for a perfectly crispy and syrupy result.
8
Garnish and Serve: Garnish the cooled baklava with the reserved chopped pistachios. Serve individual pieces with a scoop of vanilla ice cream.
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2m
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Garnish and Serve: Garnish the cooled baklava with the reserved chopped pistachios. Serve individual pieces with a scoop of vanilla ice cream.
2m
Serving baklava chilled with ice cream offers a delightful contrast in temperature and texture.