Pistachio Baklava Fingers
Pistachio baklava fingers are my favorite version of baklava because the filling is completely wrapped in flaky, buttery pastry. The rolled design of the baklava finger exposes less surface area to the syrup, which leads to a crisper treat. I personally prefer my baklava on the flakier side rather than soft from syrup, which is why baklava fingers are my favorite!
These Pistachio Baklava Fingers are filled with a sweet pistachio filling and are topped with an orange blossom and honey simple syrup. One is never enough lol.
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Ingredients for Simple Syrup
- ½ cup (186g) honey
- ½ cup (87g) water
- ½ cup (87g) granulated sugar
- 2 tsp (8g) orange blossom water
- 1 cinnamon stick
Ingredients for Pistachio Baklava Fingers
- 1 sleeve of frozen phyllo dough sheets (approximately 20 sheets of phyllo dough)
- 1½ cups (203g) ground pistachios
- 3 Tbsp (38g) granulated sugar
- 1 Tbsp + 1½ tsp (9g) orange blossom water
- 3 sticks (340g) unsalted butter, melted and clarified
Equipment
- Digital scale (or dry measuring cups, liquid measuring cup, and measuring spoons)
- Small, heavy-bottomed saucepan
- Silicone spatula
- Food processor (or knife with a cutting board) – for chopping pistachios
- Damp paper towels
- Sharp knife
- 9×13 baking dish
Thawing phyllo dough
About 2-3 hours before starting to make the recipe, remove one roll of phyllo dough from the box in the freezer and allow the dough to completely thaw and come to room temperature. Do not open the plastic bag while the dough is thawing. Phyllo dough dries out very quickly, so the closed plastic is keeping the dough moist. If you don’t give the phyllo dough sufficient time to thaw, the dough will be brittle and much more likely to crack when unrolling it and working with it.
Making the Honey and Orange Blossom Simple Syrup
Place all ingredients in a small saucepan over medium heat on the stove. Heat the mixture until the sugar has completely dissolved. Remove from the stove and cool to room temperature. Remove the cinnamon stick after the syrup has cooled. Typically, there is a small amount of foam that forms while making the simple syrup. You can leave this on the top or you can skim it off. The foam will not affect the flavor or look of the finished baklava. While the syrup is cooling, make the baklava.
Making the Pistachio Filling
Place ground pistachios and sugar into a medium bowl and stir to combine. This allows the sugar to evenly distribute before adding the orange blossom water. If you add all three ingredients at the same time, the sugar tends to clump in one spot. Next, add the orange blossom water and stir until the pistachio mixture is completely moistened.
Preparation Steps
Preheat your oven to 350°F/180°C and get all your components prepared before assembling.
Remove the thawed phyllo dough from the plastic sleeve and unroll. Place a damp (not wet) paper towel over the dough to keep it from drying out while assembling the baklava. Each time you need a phyllo sheet, remove the paper towel, use a sheet of dough, and then immediately return the paper towel.
Set your bowl of pistachio filling, bowl of melted butter, pastry brush, and sharp knife on your counter as well.
How to Assemble Baklava Fingers
Take one sheet of phyllo dough, place it on the work surface, and carefully brush melted butter over the sheet of dough. Place a second sheet of phyllo dough over the top of the first and brush with butter. Repeat this process two more times for a total of four phyllo dough sheets.
Next, place a few tablespoons of the nut filling on the very edge of the short side of the phyllo dough. Tightly roll the phyllo dough over the nut filling and continue rolling until the baklava finger is approximately ¾” wide. This was approximately half of my phyllo dough sheet. If there is excess phyllo dough, cut it off with a knife and use it to assemble the next finger. Ensure the edge of the dough is tight on the finger otherwise the “seam” will puff during baking and not look as nice. If necessary, apply a small amount of butter to the edge to help it stay in place. Cut the roll into finger length pieces. I typically cut the roll into thirds.
Baking the Pistachio Baklava Fingers
Place the pistachio baklava fingers into a baking dish and brush with butter. Bake for 30 minutes or until golden brown. After removing the baklava fingers from the oven, and while the baklava is still hot, pour a few tablespoons of simple syrup over the fingers and let it absorb into the baklava. Allow the baklava to rest for 45-60 minutes before eating.
Storing the Pistachio Baklava Fingers
Keep the baklava fingers for up to 2 weeks in an airtight container at room temperature or in your fridge. They will stay crisper at room temperature, but they will get firm and chewier if your store them in the fridge. I like to bake my baklava in Pyrex containers that have lids so all I have to do is put the lid on after they cool.
This pistachio baklava finger recipe tastes so good with buttery pastry, toasted nuts, and sweet syrup. If you’ve never tried baklava before, you should definitely make this recipe. You will NOT regret it!
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Pistachio Baklava Fingers
Equipment
- Digital scale (or dry measuring cups, liquid measuring cup, and measuring spoons)
- Small, heavy-bottomed saucepan
- Silicone spatula
- Food processor (or knife with a cutting board) – for chopping pistachios
- Damp paper towels
- Sharp knife
- 9×13 baking dish
Ingredients
Ingredients for Simple Syrup
- ½ cup (186g0 honey
- ½ cup (87g) water
- ½ cup (87g) granulated sugar
- 2 tsp (8g) orange blossom water
- 1 cinnamon stick
Ingredients for Pistachio Baklava Fingers
- 1 sleeve of frozen phyllo dough sheets (approximately 20 sheets of phyllo dough)
- 1½ cups (203g) ground pistachios
- 3 Tbsp (38g) granulated sugar
- 1 Tbsp + 1½ tsp (9g) orange blossom water
- 3 sticks (340g) unsalted butter, melted and clarified
Instructions
Thawing phyllo dough
- About 2-3 hours before starting to make the recipe, remove one roll of phyllo dough from the box in the freezer and allow the dough to completely thaw and come to room temperature. Do not open the plastic bag while the dough is thawing. Phyllo dough dries out very quickly, so the closed plastic is keeping the dough moist. If you don’t give the phyllo dough sufficient time to thaw, the dough will be brittle and much more likely to crack when unrolling it and working with it.
Making the Honey and Orange Blossom Simple Syrup
- Place all ingredients in a small saucepan over medium heat on the stove. Heat the mixture until the sugar has completely dissolved. Remove from the stove and cool to room temperature. Remove the cinnamon stick after the syrup has cooled. Typically, there is a small amount of foam that forms while making the simple syrup. You can leave this on the top or you can skim it off. The foam will not affect the flavor or look of the finished baklava. While the syrup is cooling, make the baklava.
Making the Pistachio Filling
- Place ground pistachios and sugar into a medium bowl and stir to combine. This allows the sugar to evenly distribute before adding the orange blossom water. If you add all three ingredients at the same time, the sugar tends to clump in one spot. Next, add the orange blossom water and stir until the pistachio mixture is completely moistened.
Preparation Steps
- Preheat your oven to 350°F/180°C and get all your components prepared before assembling.
- Remove the thawed phyllo dough from the plastic sleeve and unroll. Place a damp (not wet) paper towel over the dough to keep it from drying out while assembling the baklava. Each time you need a phyllo sheet, remove the paper towel, use a sheet of dough, and then immediately return the paper towel.
- Set your bowl of pistachio filling, bowl of melted butter, pastry brush, and sharp knife on your counter as well.
How to Assemble Baklava Fingers
- Take one sheet of phyllo dough, place it on the work surface, and carefully brush melted butter over the sheet of dough. Place a second sheet of phyllo dough over the top of the first and brush with butter. Repeat this process two more times for a total of four phyllo dough sheets.
- Next, place a few tablespoons of the nut filling on the very edge of the short side of the phyllo dough. Tightly roll the phyllo dough over the nut filling and continue rolling until the baklava finger is approximately ¾” wide. This was approximately half of my phyllo dough sheet. If there is excess phyllo dough, cut it off with a knife and use it to assemble the next finger. Ensure the edge of the dough is tight on the finger otherwise the “seam” will puff during baking and not look as nice. If necessary, apply a small amount of butter to the edge to help it stay in place. Cut the roll into finger length pieces. I typically cut the roll into thirds.
Baking the Pistachio Baklava Fingers
- Place the pistachio baklava fingers into a baking dish and brush with butter. Bake for 30 minutes or until golden brown. After removing the baklava fingers from the oven, and while the baklava is still hot, pour a few tablespoons of simple syrup over the fingers and let it absorb into the baklava. Allow the baklava to rest for 45-60 minutes before eating.
Storing the Pistachio Baklava Fingers
- Keep the baklava fingers for up to 2 weeks in an airtight container at room temperature or in your fridge. They will stay crisper at room temperature, but they will get firm and chewier if your store them in the fridge. I like to bake my baklava in Pyrex containers that have lids so all I have to do is put the lid on after they cool.
