Baklava Fans with Honey Syrup & Pistachio Crème
These golden, delicate baklava fans are your new favorite way to enjoy the iconic Middle Eastern dessert—with a twist. Layers of phyllo dough are folded, buttered, and baked until perfectly crisp, then drenched in a homemade rose syrup and dipped into pistachio crème and crushed pistachios. They’re poetic, party-perfect, and made for dipping into afternoon tea or sharing with people you love.
Equipment
- Pastry brush
- Small saucepan
- Baking tray
- Parchment Paper
- Mixing Bowls
- Sharp knife or kitchen scissors
- Cooling rack
Ingredients
For the Baklava Fans:
- 1 roll phyllo dough thawed
- ½ cup unsalted butter melted
- Pistachio crème store-bought or homemade
- ½ cup ground pistachios lightly toasted if desired
For the Rose Syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1 tbsp honey
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Gently unroll the phyllo dough and cover with a slightly damp towel to prevent drying.
- Working with 1–2 sheets at a time, cut the phyllo into strips approximately 3" x 10".
- Accordion-fold each strip like a paper fan, then gently pinch the base to hold shape.
- Place on a baking tray and brush generously with melted butter, getting between the folds for crisp, golden layers.
- Bake for 10–12 minutes, or until golden brown and crisp.
- While the fans are baking, make your honey syrup:
- Honey Syrup Instructions:
- In a small saucepan, combine sugar, water, and honey
- Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until slightly thickened.
- Remove from the heat and let cool completely. Syrup should be room temp (or slightly warm) before soaking the fans.
- To Assemble:
- Once the fans are baked and cooled slightly, dip or drizzle them with the cooled honey syrup. Let them sit for 30–60 minutes to absorb the flavor.
- Prepare a shallow bowl of pistachio crème and another of crushed pistachios.
- Dip the tip or edge of each fan into the crème, then into the ground pistachios for a crunchy finish.
- Serve on a beautiful tray or plate, optionally garnished with extra pistachio dust.
Notes
Storage:
Store in an airtight container at room temperature for up to 2 days. Best enjoyed fresh when crisp and fragrant.
Store in an airtight container at room temperature for up to 2 days. Best enjoyed fresh when crisp and fragrant.
Tried this recipe?Let us know how it was!