LA Recette Des Baklava Maison Aux Pistaches ET Aux Amandes Très Facile 🏻‍

Ingredients

• 125 g Unsalted Butter (melted, for brushing layers)
• 125 g Neutral Oil (such as vegetable or canola oil, for brushing layers)
• 150 g Pistachios (shelled, coarsely chopped (not powdered))
• 1 tbsp Orange Blossom Water (adds floral aroma to the filling)
• 30 g Granulated Sugar (for pistachio filling)
• 150 g Almonds (shelled, coarsely chopped (not powdered))
• 1 tsp Ground Cinnamon (for almond filling)
• 1 tbsp Lemon Juice (freshly squeezed, for pistachio syrup)
• 300 g Honey (for almond syrup)
• 450 g Phyllo Dough (thawed if frozen, cut to fit 20 cm pans)
• 180 g Granulated Sugar (for pistachio syrup)
• 120 ml Water (for pistachio syrup)
• 20 g Pistachio Powder (optional garnish for pistachio baklava)

Instructions

1. Melt butter and oil

   Place 125 g unsalted butter and 125 g neutral oil in a saucepan over low heat. Stir until fully melted.

   Time: PT5M

2. Cool the butter‑oil mixture

   Remove the saucepan from heat and transfer the mixture to a mixing bowl. Let it cool to room temperature.

   Time: PT5M

3. Prepare pistachio filling

   Coarsely chop 150 g pistachios (pulse in a food processor or chop by hand). In a bowl combine the pistachios, 1 tbsp orange blossom water, 30 g sugar, and 30 g melted butter. Mix until evenly coated.

   Time: PT7M

4. Prepare almond filling

   Coarsely chop 150 g almonds. In another bowl add the almonds, 1 tsp ground cinnamon, 1 tbsp orange blossom water, 30 g sugar, and 30 g melted butter. Mix well.

   Time: PT7M

5. Trim and keep phyllo moist

   Unroll the 450 g phyllo dough and cut sheets to fit the 20 cm baking pans. Keep the sheets covered with a damp kitchen towel to prevent drying.

   Time: PT15M

6. Assemble almond baklava

   Brush the bottom of a greased 20 cm pan with the butter‑oil mixture. Lay one phyllo sheet, brush with mixture, repeat for 10 sheets. Spread the almond filling evenly. Add another 10 brushed phyllo sheets on top.

   Time: PT10M

7. Assemble pistachio baklava

   Repeat the layering process in a second 20 cm pan using the pistachio filling instead of almond.

   Time: PT10M

8. Cut into portions and garnish

   Using a sharp knife, cut each assembled cake into 16 equal diamonds. Trim any excess edges. Place a whole almond on each pistachio piece for garnish.

   Time: PT5M

9. Bake the baklava

   Place both pans on the middle rack of a pre‑heated oven and bake at 180°C for 45 minutes, or until golden brown.

   Time: PT45M

   Temperature: 180°C

10. Prepare orange‑blossom syrup (pistachio)

    While the baklava bakes, combine 180 g sugar, 1 tbsp lemon juice, and 120 ml water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool slightly.

    Time: PT10M

11. Prepare honey syrup (almond)

    In a separate bowl, gently melt 300 g honey until fluid. No cooking required.

    Time: PT5M

12. Soak baklava with syrups

    When the baklava comes out of the oven, immediately drizzle the orange‑blossom syrup over the pistachio cake and the melted honey over the almond cake, ensuring each piece is fully saturated.

    Time: PT5M

13. Rest and finish

    Allow the baklava to cool completely and sit for at least 2 hours so the syrup is fully absorbed. Sprinkle pistachio powder over the pistachio baklava before serving, if desired.

    Time: PT2H

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

30 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Vegan butter
• Instead of Neutral Oil: Melted coconut oil
• Instead of Pistachios: Walnuts
• Instead of Orange Blossom Water: Rose water
• Instead of Granulated Sugar: Cane sugar
• Instead of Almonds: Hazelnuts
• Instead of Ground Cinnamon: Ground cardamom
• Instead of Lemon Juice: Lemon zest mixed with water
• Instead of Honey: Agave syrup
• Instead of Phyllo Dough: Puff pastry (different texture)
• Instead of Granulated Sugar: Cane sugar

Equipment Needed

• Saucepan
• Mixing Bowl
• Food Processor or Knife (optional)
• Pastry Brush
• 20 cm Baking Pan
• Oven
• Measuring Spoons
• Measuring Cups
• Spatula
• Sharp Knife
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Melt butter and oil without browning.
• Keep phyllo sheets covered with a damp towel to prevent drying.
• Brush each phyllo layer with the butter‑oil mixture.
• Cut the baked baklava while still hot to avoid shifting layers.
• Soak the hot baklava with syrup immediately after baking.

Chef Tips from the Video

• Combine butter with a neutral oil; the oil keeps the layers from becoming too greasy while still providing flavor.
• Brush each layer lightly; too much fat makes the baklava heavy.
• Cover the work surface with a damp kitchen towel to prevent phyllo from drying out.
• For extra aroma, add a pinch of ground cardamom to the pistachio filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Can sit at room temperature for 2 days if covered.

Make-Ahead Tips

• Bake the baklava a day ahead, let it cool, then store covered. Add syrup just before serving.
• Both syrups can be prepared in advance and refrigerated.

Frequently Asked Questions