Pistachio & White Chocolate Baklava

Something about the holiday season always brings me back to baklava. I’m not Greek, but it was one of those desserts I only ate around Thanksgiving and Christmas growing up—a true symbol of celebration and warmth. I still love it: a labor of love with layers upon layers of paper-thin phyllo dough, golden butter, and a rich nut filling soaked in syrup.

This year, I wanted to give this beloved dessert a little twist. The result? White Chocolate Pistachio Baklava—a decadent, fragrant variation that combines creamy sweetness with the earthy crunch of pistachios. The white chocolate toasts beautifully in the oven, adding a caramelized note that perfectly complements the flaky pastry and honey syrup.

The History and Legacy of Baklava

Baklava is one of the world’s most treasured desserts, known for its rich flavor and delicate layers. Its origins are fascinating and deeply rooted in history, with influences from ancient Mesopotamia, the Byzantine Empire, and the Ottoman courts. The modern version we know today—made with thin sheets of phyllo, chopped nuts, butter, and syrup—likely evolved in the royal kitchens of the Ottoman Empire. From there, it spread throughout the Mediterranean and Middle East, becoming a cultural touchstone in regions like Greece, Turkey, Lebanon, and Persia.

Over time, baklava has taken on countless regional identities. In Greece, it’s made with walnuts and sweetened with honey and cinnamon; in Turkey, pistachios and hazelnuts reign supreme, while Middle Eastern baklava often features rose water or orange blossom syrup for floral depth. Persian versions incorporate cardamom and almonds for a more delicate finish. No matter where it’s made, baklava remains a celebration of craftsmanship, patience, and the joy of sharing something sweet with loved ones.

Why Pistachios Shine in Baklava

Pistachios have long been a favorite in Mediterranean and Middle Eastern baking—and for good reason. Their naturally sweet, nutty flavor and striking green color make them a stunning and delicious addition to desserts like baklava. They offer both flavor and texture, balancing beautifully with the buttery pastry and syrupy glaze. Beyond their taste, pistachios are also packed with protein, healthy fats, and antioxidants, making them as wholesome as they are indulgent.

Their rich history mirrors that of baklava itself. Once reserved for royalty in Persia and the ancient Mediterranean, pistachios are now grown around the world—from Iran to California—and remain a symbol of quality and luxury. When paired with white chocolate, their earthy notes stand out even more, resulting in a modern baklava recipe that feels both traditional and new.

A Celebration of Tradition and Creativity

This White Chocolate Pistachio Baklava is a perfect dessert for the holidays—nostalgic yet unexpected, comforting yet sophisticated. Whether you serve it after a festive dinner or as a special homemade gift, it’s sure to impress. Every bite captures the warmth of the season: flaky pastry, buttery layers, and a luscious filling that bridges the old world and the new.

Pistachio & White Chocolate Baklava

Step into the holidays with this showstopper of a dessert. Layers of thin buttered pastry with aromatic pistachios and toasted white chocolate, all coated in a rich honey syrup. It’s a labor of love, but it’s a dessert to be remembered!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 2 hours

Cook Time: 1 hour

Servings: 40 pieces of baklava

Ingredients:

• 1 pound pistachios, removed from their shell

• 12 ounces white chocolate, coarsely chopped

• 1-⅔ cups sugar, divided

• 1-½ tablespoons ground cinnamon

• 1 pinch of kosher salt

• 8 ounces phyllo dough, thawed

• 4 ounces unsalted butter, melted

• 1 cup honey

• 1 cup water

• ½ lemon, sliced

• ½ orange, sliced

• 2 each cinnamon sticks

Directions:

1. TOAST. Preheat the oven to 350F degrees. Spread the shelled pistachios on a baking sheet and bake for 8-10 minutes, until the skins are blistered and fragile. Let cool before transferring the pistachios to a kitchen towel and rubbing off the skins. Turn off the oven. 

2. FILLING. Place the nuts into a food processor along with the white chocolate, ⅔ cup of sugar, ground cinnamon, and a pinch of salt (if using unsalted butter). Pulse until the chocolate and nuts are finely chopped, about the texture of coarse sand. 

3. LAYER. Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Place a layer of phyllo dough at the bottom of the dish, cover it with another layer of phyllo, and brush it with butter. Add another 2 layers, brushing with butter, and then another 2 layers, brushing the top with butter, until you have a stack 6 layers high. Spread ⅓ of the pistachio filling evenly over the phyllo.

4. ASSEMBLE. Layer and butter another 4 sheets in the same way. Spread another ⅓ of the filling over it. Layer and butter 4 more layers of phyllo in the same way and spread with the final third of the filling, so that you wind up with 3 nut layers. Top the final nut layer with the remaining sheets of phyllo sheets, buttering every other one as above. Finally, brush the top layer of filo with butter. Place in the fridge for 1 hour to set.

5. HONEY SYRUP. Meanwhile, combine the remaining 1 cup of sugar, honey, and water in a medium saucepan. Bring to a boil and simmer until thickened and reduced, about 5 minutes. Once homogenous, remove from heat and add ½ sliced lemon, ½ sliced orange, and 2 cinnamon sticks. Set aside at room temperature to let cool until ready to use.

6. SCORE. Preheat the oven to 350F degrees. With a Forge To Table Bench Knife, score the top layer of the dough into 5 columns and then 8 or 9 diagonal rows. Once you have evenly scored marks, slice through all the layers down to the bottom of the dish, making about 40 pieces. 

7. BAKE. Place in the preheated oven and bake at 350F degrees for 25 minutes, then drop the temperature to 300F degrees and bake for an additional 30-40 minutes.

8. GLAZE. Remove the baklava from the oven. While still warm, pour the syrup in between the cuts and around the edges pastry, taking care to avoid the top, or else it can get soggy. Set aside at room temperature until completely cool (about 4 hours). Once cool, enjoy!

Chef’s Notes:

• The baklava can be presliced and prepared up to Step 6 a day before baking for the flakiest product. 

If you liked this recipe, use Discount Code: TESTKITCHEN for 10% off at the Forge To Table Shop checkout to support more amazing recipe content!