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Close-up of three pieces of golden, flaky baklava topped with chopped pistachios on a dark wooden serving board.

Mediterranean Baklava Dessert with Pistachio & Orange Blossom

Indulge in this exquisite Mediterranean Baklava, featuring layers of crispy phyllo dough, a rich pistachio-walnut filling, and a fragrant orange blossom syrup. A perfect dessert for any occasion, offering a delightful balance of sweet and nutty flavors.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 24 pieces
Course: Dessert, Sweet Pastry
Cuisine: Greek, Mediterranean, Middle Eastern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Orange Blossom Syrup
  • 2 cups Granulated sugar
  • 1 cup Water
  • 2 tbsp Lemon juice freshly squeezed
  • 2 tsp Orange blossom water
  • 1 tsp Rose water (optional, for added fragrance)
For the Baklava
  • 1 lb Phyllo dough approx. 20-24 sheets, thawed according to package directions
  • 1.5 cups Unsalted pistachios finely chopped, shelled
  • 1 cup Walnuts finely chopped
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1 cup Unsalted butter melted and clarified (ghee preferred)

Equipment

  • 9x13 inch baking pan
  • Small Saucepan
  • Pastry Brush
  • Sharp knife
  • Food processor (optional)

Method
 

Prepare the Orange Blossom Syrup
  1. Combine granulated sugar, water, and lemon juice in a small saucepan over medium-high heat. Stir until the sugar dissolves.
  2. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes, or until slightly thickened. Do not stir too much after boiling to prevent crystallization.
  3. Remove the syrup from heat and stir in the orange blossom water and rose water (if using). Set aside to cool completely. The syrup must be cold when poured over the hot baklava.
Prepare the Filling & Butter
  1. In a medium bowl, combine the finely chopped pistachios, walnuts, ground cinnamon, and ground cloves. Mix well and set aside.
  2. Melt the unsalted butter in a small saucepan or microwave-safe bowl. If clarifying, gently skim off any foam from the top and discard the white milk solids that settle at the bottom, leaving only clear butterfat (ghee).
  3. Preheat your oven to 325°F (160°C).
Assemble the Baklava
  1. Lightly grease the bottom and sides of a 9x13 inch baking pan with some of the melted clarified butter.
  2. Carefully unroll the phyllo dough. Keep the unused phyllo sheets covered with a damp kitchen towel to prevent them from drying out.
  3. Place one sheet of phyllo dough into the prepared pan. Lightly brush the entire surface with melted butter. Repeat this process for 8-10 layers, continuously brushing each sheet with butter.
  4. Evenly spread half of the nut mixture over the buttered phyllo layers.
  5. Layer another 5-6 sheets of phyllo dough on top of the nut mixture, brushing each sheet generously with butter.
  6. Spread the remaining half of the nut mixture evenly over these layers.
  7. Top with the remaining 8-10 sheets of phyllo dough, brushing each sheet thoroughly with butter, including the very top layer. Ensure the top layer is well-buttered for a golden crust.
  8. Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. This step is crucial before baking.
Bake the Baklava
  1. Place the baking pan in the preheated oven and bake for 50-60 minutes, or until the baklava is deeply golden brown and puffed.
  2. Once baked, immediately remove the baklava from the oven. While it's still hot, slowly and evenly pour the completely cooled orange blossom syrup over the entire surface of the baklava.
  3. Let the baklava cool at room temperature for at least 4-6 hours, or preferably overnight, to allow the syrup to fully absorb into the layers and for the baklava to become crisp. Do not cover while cooling.
Serve
  1. Serve at room temperature. You can re-cut along the pre-cut lines before serving if needed. Garnish with additional chopped pistachios if desired.

Notes

For best results, use good quality phyllo dough and thaw it overnight in the refrigerator, then let it sit at room temperature for an hour before using. Clarifying butter removes milk solids, preventing the baklava from becoming soggy and lending a purer butter flavor. Store baklava covered at room temperature for up to 1-2 weeks. It does not need refrigeration.