December 10, 2013


Baklava (pistachio) ›

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Pistachio Baklava

Unapologetically sticky and sweet, baklava is the perfect treat to make for a crowd. At Christmas, package up squares for friends and family or cut it into larger pieces and dish up with ice cream for an indulgent dessert. The recipe and pictures are by Littleloaf for WhyNut.


Makes about 20 pieces
18 sheets ready made filo pastry 220g
unsalted butter, melted
100g Why Nut pistachio paste
200ml runny honey, divided
175g WhyNut pistachio nuts
150g dark chocolate chips (optional)
125g golden caster sugar
Juice from one large orange
2 cardamom pods (optional)


  • Preheat the oven to 175 degrees Celsius. Thoroughly brush a large rectangular baking dish with melted butter.
  • Lay one filo sheet into the dish, brush with melted butter then repeat with eight further sheets of pastry.
  • In a small saucepan, gently heat the pistachio paste and 2 tbsp honey. Pour over the filo and smooth across the surface gently, being careful not to tear the pastry.
  • Scatter over the nuts and chocolate chips, if using. Place another sheet of filo over the top, and then layer with melted butter as before. Repeat until all the filo is used up.
  • Trim off any excess filo and score the pastry in a diamond shape across the top before baking for about 50 minutes, or until crisp and deeply golden.
  • While the baklava is baking, make your syrup. In a small saucepan combine the remaining honey, sugar, orange juice and cardamom, if using. Bring to the boil then simmer for 15 – 20 minutes until thick syrup is formed. Remove the cardamom pods (if using) and set aside to cool slightly.
  • Remove the baklava from the oven, allow to cool for a few minutes, then pour over the honeyed syrup.
  • Allow to cool completely at room temperature then cut into diamonds with a very sharp knife and serve.



  • Our baking dish measured 11 x 28cm, however use whatever size dish you have to hand. This recipe is very adaptable and if you’re left with some excess filo, simply trim it off or tuck inside the dish and brush with a little extra melted butter.
  • Filo pastry dries out very quickly. You can keep the spare sheets under a damp tea towel until ready to use, if you like.
  • The chocolate chips are an indulgent addition to this already syrupy sweet dessert. If you prefer more of a classic flavour, leave out the chocolate and add the cardamom to the syrup for a delicately spiced baklava.
  • Baklava is delicious eaten alone. You can also dress it up for dessert with a scoop of ice cream which works wonderfully with the sticky, sweet nuts.

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