Middle Eastern Sweets Middle EasternMedium

Matcha White Chocolate Baklava

Name: Matcha White Chocolate Baklava
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 1 package (1 lb) (454 g) phyllo dough sheets, thawed if frozen, at room temperature; ¾ cup (170 g) unsalted butter, melted, melted and slightly cooled; 4 oz (113 g) white chocolate, chopped, finely chopped, melted and cooled; 1½ cups (180 g) roasted, unsalted pistachios, finely chopped; 2 tbsp (6 g) matcha powder, culinary grade, unsifted; 3 tbsp (38 g) granulated sugar; ¾ cup (255 g) raw honey; ½ cup (120 ml) water; 4 whole green cardamom pods, lightly crushed; 1 tbsp (15 ml) fresh lemon juice; ⅛ tsp (0.6 g) sea salt

From the MyKitchenBank Kitchen

Delicate phyllo pastry layered with white chocolate, toasted pistachios, and matcha powder, then baked until golden and drizzled with honey syrup infused with a hint of cardamom. The result is a sophisticated fusion dessert with crispy, shatteringly thin phyllo, creamy white chocolate, nutty pistachios, and the earthy elegance of matcha—finished with a sweet, aromatic honey glaze.

Prep: 30 min
Cook: 30 min
Wait: 45 min
Total: 1 hr 45 min
Makes: 24 pieces (one 9×13-inch pan)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Melt the 4 oz white chocolate and set aside to cool slightly
Have phyllo dough at room temperature for 30 minutes before unwrapping
Toast pistachios at 300°F (150°C) for 5 minutes, then let cool and chop finely

1
Prepare the honey syrup
- In a small saucepan, combine 0.75 cup (255 g) honey, 0.5 cup (120 ml) water, and 4 lightly crushed cardamom pods.
- Bring to a simmer over medium heat, stirring occasionally, for 8–10 minutes until the syrup is fragrant and slightly thickened.
- Remove from heat, stir in 1 tbsp (15 ml) fresh lemon juice, and set aside to cool completely.
- This can be made up to 24 hours ahead and refrigerated.
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Ready when: Syrup is fragrant, slightly thickened, and coats the back of a spoon
Tip: Crushing the cardamom releases its oils; don't skip this step for maximum flavor.
2
Mix the pistachio filling
- In a medium bowl, combine 1.5 cups (180 g) finely chopped pistachios, 3 tbsp (38 g) granulated sugar, 2 tbsp (6 g) matcha powder, and 0.125 tsp (0.6 g) sea salt.
- Whisk together until well combined and evenly green.
- The matcha should be fully distributed with no visible lumps.
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Ready when: Mixture is uniform in color with no lumps of matcha
Tip: If matcha clumps, press it through a fine-mesh sieve over the bowl before mixing with pistachios.
3
Preheat and prepare the panOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- Brush a 9×13-inch (23×33 cm) baking pan evenly with melted butter, covering the bottom and sides thoroughly.
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Ready when: Pan is evenly coated with butter and ready for phyllo
Tip: Use a pastry brush to avoid pooling butter; any excess will prevent crisp, even browning.
4
Layer the bottom phyllo
- Unroll the phyllo dough and cover with a damp kitchen towel to prevent drying.
- Lay 1 sheet of phyllo in the prepared pan and brush lightly with melted butter.
- Repeat with 5 more sheets, brushing each one.
- The bottom should have 6 layers total.
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Ready when: 6 sheets are layered and buttered, with no dry spots
Tip: Keep phyllo covered between uses; even a few seconds of air exposure causes cracking. Work quickly and gently.
5
Spread the filling
- Drizzle the cooled white chocolate (about 2 oz / 57 g) over the bottom phyllo layers.
- Sprinkle half of the pistachio-matcha filling evenly over the chocolate, using about 0.75 cup (90 g) of the mixture.
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Ready when: Filling is spread in an even layer
Tip: Cold white chocolate drizzled in thin streams prevents clumping and distributes more evenly than spreading.
6
Layer the middle phyllo
- Lay 3 more phyllo sheets over the filling, brushing each with melted butter.
- This creates a middle dividing layer.
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Ready when: 3 sheets are layered and buttered without gaps
Tip: Don't worry if phyllo tears slightly; butter fills the gaps and it will bake together.
7
Add the top filling
- Drizzle the remaining white chocolate (about 2 oz / 57 g) over the middle phyllo, then sprinkle the remaining half of the pistachio-matcha filling (about 0.75 cup / 90 g) evenly over the top.
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Ready when: Second filling layer is evenly distributed
Tip: Try to distribute the filling as evenly as the first layer for consistent pieces.
8
Finish with top phyllo
- Layer the remaining phyllo sheets (about 6 sheets) on top, brushing each with melted butter.
- Use all remaining butter to brush the very top sheet generously.
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Ready when: Top is buttered and ready for cutting
Tip: The final brush of butter creates the signature golden-brown, crispy top.
9
Cut the baklava
- Using a sharp knife or pastry cutter, cut the baklava into 24 pieces.
- Cut lengthwise into 4 strips, then cut diagonally to form diamonds.
- Wipe the knife between cuts to keep it clean and prevent dragging phyllo.
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Ready when: 24 uniform diamond-shaped pieces are cut all the way through to the bottom
Tip: Cut slowly and use a gentle sawing motion rather than pressing down hard, which shatters phyllo.
10
Bake until goldenOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 28–32 minutes, until the top is deep golden brown and the pastry is crispy.
- The phyllo should sound hollow when tapped lightly.
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Ready when: Top is deep golden; phyllo is crispy and sounds hollow when tapped
Tip: If the top is browning too quickly, loosely tent with foil; if it's pale after 25 minutes, raise the temperature to 375°F (190°C).
11
Pour the syrup
- Remove the baklava from the oven and immediately pour the cooled honey syrup evenly over the entire surface, working quickly so the hot pastry absorbs the liquid.
- Start pouring slowly to allow the syrup to seep through the layers.
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Ready when: Syrup is evenly distributed and visible on the surface
Tip: Syrup on hot pastry creates a beautiful glaze; pouring while hot ensures even absorption and a cohesive texture.
12
Cool and set
- Let the baklava cool in the pan for at least 15 minutes at room temperature, then transfer to an airtight container or cover the pan with plastic wrap.
- Allow to rest at room temperature for at least 30 minutes before serving, which lets the syrup fully soak through and the pieces set.
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Ready when: Baklava is completely cooled and syrup is absorbed
Tip: Baklava actually improves as it sits; the flavors meld and the texture becomes more refined after 4–6 hours.

Good to know

Tips

Phyllo dough is delicate; thaw it slowly in the refrigerator overnight and bring to room temperature before using to prevent cracking and tearing. Covering it with a damp towel while working is essential.
Toast pistachios for 5 minutes at 300°F (150°C) before chopping to deepen their flavor and ensure they are completely dry, which helps the filling stay crispy.
The key to crispy baklava is even buttering and cutting before baking. Every surface must touch butter, and the cuts must reach the bottom to allow the syrup to soak through.
Matcha powder is sensitive to heat and moisture. Use culinary-grade matcha (not ceremonial, which is more expensive and complex), store it in an airtight container away from light, and sift it to eliminate lumps before mixing.

Make ahead

The honey syrup can be made up to 24 hours ahead and refrigerated. The baklava is best served the same day it is made, but improves in flavor after 4–6 hours of resting. Do not refrigerate; keep covered at room temperature.

Storage & reheating

Store covered at room temperature for up to 5 days; the syrup keeps the pastry moist and prevents staleness. Baklava does not freeze well due to the delicate phyllo structure and moisture content. If you must freeze, wrap individual pieces tightly in plastic wrap and freeze for up to 1 month, then thaw at room temperature for 1 hour before serving, though texture will be compromised.

Substitutions

white chocolate, chopped → White chocolate chips or dark chocolate (60% cacao). Dark chocolate adds a bitter edge that balances the matcha and sweetness; use the same weight. Avoid milk chocolate, which competes with the delicate matcha flavor.
roasted, unsalted pistachios → Finely chopped almonds or a 50/50 mix of pistachios and walnuts. Almonds are milder and less aromatic; the blend provides a richer, more complex nut flavor.
green cardamom pods → 2 star anise pods or 1/2 tsp ground cinnamon mixed with 2 whole cloves. Star anise is bright and licorice-forward; cinnamon and cloves are warmer. Either works well with matcha and honey.
matcha powder, culinary grade → 2 tbsp ground green tea leaves (steeped matcha alternative) or 1 tbsp powdered green tea extract. Matcha is ideal, but ground green tea is a good substitute if matcha is unavailable. Extract is more concentrated; reduce to 1 tbsp and sift to avoid lumps.