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Honey Pistachio Baklava Bars

Flaky phyllo pastry layered with pistachios and soaked in a fragrant honey syrup for a classic Middle Eastern dessert made easy in bar form.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Baklava Layers
  • 16 oz phyllo dough thawed
  • 1.5 cups pistachios finely chopped
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter melted
Honey Syrup
  • 0.75 cup honey
  • 0.5 cup water
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp orange blossom water optional

Equipment

  • 9x13 baking dish
  • pastry brush
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Mix chopped pistachios, sugar, and cinnamon in a bowl.
  3. Layer 8 sheets of phyllo dough in the baking dish, brushing each with melted butter.
  4. Spread a layer of pistachio mixture over the phyllo.
  5. Add 4 more buttered phyllo sheets, then another pistachio layer. Repeat until filling is used.
  6. Finish with 8 buttered sheets of phyllo dough.
  7. Bake for 35–40 minutes until golden brown.
  8. Simmer honey, water, and sugar for 5–7 minutes to make syrup, then stir in lemon juice and vanilla.
  9. Pour warm syrup over hot baked baklava and allow to cool completely.
  10. Slice into bars and garnish with crushed pistachios before serving.

Notes

Allow the baklava to rest for several hours so the syrup fully absorbs into the pastry layers.