History

Baklava as a layered phyllo dish reaches back to the Ottoman palace kitchens of Topkapı. Karaköy Güllüoğlu, founded 1949 by Nadir Güllü's family from Gaziantep, set the modern Istanbul standard, with single-counter pistachio versions cut to order on Rıhtım Caddesi.

Common allergens: Gluten, Dairy, Nuts

Make it at home

Yield Makes about 30 piecesHands-on 1 hrTotal 2 hr 30 minDifficulty Advanced

Ingredients

  • 500g phyllo pastry, fresh and pliable
  • 300g unsalted butter, clarified
  • 400g unsalted Antep pistachios, finely crushed
  • 400g caster sugar
  • 400ml water
  • 1 tablespoon lemon juice

Method

  1. Make the syrup first: simmer sugar, water and lemon juice for 10 minutes, then cool completely.
  2. Heat the oven to 170 C and butter a deep baking tray.
  3. Layer 10 sheets of phyllo into the tray, brushing each with clarified butter as you go.
  4. Scatter half the pistachios in an even layer, then add 4 more buttered phyllo sheets.
  5. Add the rest of the pistachios, then top with 10 more buttered phyllo sheets.
  6. Cut through to the bottom in diamond shapes with a sharp knife before baking.
  7. Bake 45 minutes until deep gold, then pour the cool syrup over the still-hot baklava and let it absorb for at least 2 hours.

Tip from the editors. The syrup must be cold over hot baklava, never the other way round; that is the only way the layers stay crisp under the sweetness.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat pistachio baklava

Pistachio baklava in Istanbul

More cities are in research. Want pistachio baklava covered somewhere specific? Tell us where you want to eat.

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