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Pistachio Baklava with Orange Blossom Ricotta

Pistachio Baklava with Orange Blossom Ricotta: A Modern Delight

A delightful twist on classic baklava that combines pistachios with orange blossom ricotta, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baklava
  • 2 cups pistachios Rich, nutty flavor; primary substance of the dessert.
  • 1 package phyllo dough Keep covered with a damp cloth to prevent drying out.
  • 1/2 cup butter Ensures crispness of phyllo layers; use plant-based butter for a vegan version.
  • 3/4 cup sugar Balances flavors beautifully; opt for stevia or monk fruit for lower-carb options.
  • 1 tablespoon lemon juice Enhances flavor balance in the syrup; optional.
For the Ricotta Mixture
  • 1 cup ricotta cheese Creamy base that balances sweetness and texture; silken tofu works for a vegan alternative.
  • 1 tablespoon orange blossom water Adds floral aroma and flavor; substitute with citrus zest if unavailable.
For the Garnish
  • 1/4 cup fresh mint Brightens the presentation and flavor.

Equipment

  • medium saucepan
  • baking sheet
  • Mixing Bowl
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine sugar, water, and lemon juice. Heat over medium heat, stirring until the mixture simmers and coats the back of a spoon, about 8-10 minutes. Stir in the orange blossom water and let the syrup cool.
  2. Preheat your oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set aside to cool.
  3. Unroll phyllo dough and cover with a damp cloth. Layer 6 sheets, brushing each with melted butter. Trim the dough into shards and bake at 350°F (175°C) for 15-20 minutes until golden and crispy.
  4. In a mixing bowl, add ricotta cheese, a splash of orange blossom water, and a pinch of salt. Blend until smooth, cover, and refrigerate for at least 1 hour.
  5. Layer crispy phyllo shards on a serving platter. Add dollops of orange blossom ricotta, sprinkle with toasted pistachios, and drizzle cooled syrup over the layers.
  6. Garnish with fresh mint leaves and serve on a flat, white plate. Enjoy immediately or briefly rest for flavors to deepen.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store assembled dessert at room temperature in an airtight container for up to 2 days. Refrigerate leftover ricotta for up to 5 days. Assemble baklava can be frozen for up to 1 month.

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