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“description”:”Bake With Neetu presents an eggless pistachio baklava recipe made with filo sheets, mawa, and crushed pistachios for a rich and indulgent Indian-fusion dessert.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Eggless”,”keywords”:”eggless baklava, pistachio baklava, mawa baklava, Indian baklava recipe, eggless dessert”}
Baklava – Pistachio Baklava
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A luxurious, eggless Pistachio Baklava made with real food ingredients that celebrate both tradition and nourishment.
Why You’ll Love This Recipe
Welcome to Bake With Neetu, where we bring you a show-stopping Pistachio Baklava that is completely eggless and made with wholesome, real ingredients you will absolutely love. This golden, flaky treat is layered with rich mawa and crushed pistachios, delivering a dessert that feels indulgent but is crafted with care and intention.
Pistachios are a powerhouse of plant-based protein, healthy fats, and essential minerals like magnesium and potassium that support heart health and energy levels. Mawa or khoya adds a natural richness and creaminess that not only enhances the flavour but also brings a good dose of calcium and protein to every bite.
- ✅ Completely eggless and made with pure, natural ingredients that everyone in the family can enjoy without compromise.
- ✅ Packed with the goodness of pistachios which are rich in plant-based protein, antioxidants, and heart-healthy unsaturated fats.
- ✅ Mawa or khoya brings a deep, traditional richness and is a natural source of calcium and dairy protein with no artificial additives.
- ✅ No refined sugar is needed because the natural sweetness of the ingredients lets you control exactly what goes into your dessert.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Dough Layer
- • 1 pack filo sheets — creates flaky layers
- • 1 cup unsalted butter — brushed between sheets for crispness
Filling
- • 200g crushed pistachios — rich nutty base
- • 200g mawa or khoya — adds creamy protein richness
Substitutions
| Ingredient | Swap |
|---|---|
| filo sheets | rice paper sheets for gluten-free version |
| unsalted butter | ghee for richer flavour |
| mawa | condensed coconut milk for dairy-free |
How to Make It — Step by Step
Prepare the Filling
Mix crushed pistachios and mawa together in a bowl until well combined. Set aside.
Layer the Filo
Brush your baking dish with butter. Layer 8 filo sheets one at a time, brushing each sheet generously with melted butter.
Add Filling and Top Layers
Spread the pistachio mawa filling evenly over the layered filo. Top with another 8 buttered filo sheets, brushing each layer well.
Score and Bake
Score the top into diamond shapes before baking. Bake at 180 degrees Celsius for 35 to 40 minutes until golden and crisp.
Soak with Sugar Syrup
Pour warm sugar syrup or honey over the hot baklava immediately after baking. Allow it to soak for at least 2 hours before serving.
Tips for the Best Result
Filo sheets dry out very quickly, so keep them covered with a damp kitchen towel while you work to prevent them from cracking or tearing.
Do not be shy with the butter between each filo layer. A generous brush of melted butter is what gives baklava its signature crisp and golden finish.
For the best texture, always pour cool or room temperature syrup over freshly baked hot baklava. This contrast helps it absorb beautifully without turning soggy.
How to Store
Frequently Asked Questions
Yes, store-bought mawa works perfectly. Just make sure it is fresh and crumble-free for even mixing with the pistachios.
Traditional filo sheets contain gluten. To make it gluten-free, you will need to source certified gluten-free filo pastry sheets.
Absolutely. Walnuts or cashews work wonderfully as a substitute or you can use a mix of your favourite nuts.
The baklava itself uses mawa and pistachios with no refined sugar, but you can sweeten your syrup with jaggery or honey to keep it refined sugar free.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup unsalted butter
- → 1 pack of filo sheets
- → 200 grams of Mawa or khoya
- → 200 grams of crushed pistachios
Instructions
- 1. Mix crushed pistachios and mawa together in a bowl until well combined. Set aside.
- 2. Brush your baking dish with butter. Layer 8 filo sheets one at a time, brushing each sheet generously with melted butter.
- 3. Spread the pistachio mawa filling evenly over the layered filo. Top with another 8 buttered filo sheets, brushing each layer well.
- 4. Score the top into diamond shapes before baking. Bake at 180 degrees Celsius for 35 to 40 minutes until golden and crisp.
- 5. Pour warm sugar syrup or honey over the hot baklava immediately after baking. Allow it to soak for at least 2 hours before serving.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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