Pistachio Baklava
A rich and flaky Middle Eastern dessert made with buttery phyllo layers, filled with sweet pistachios and soaked in fragrant syrup—perfect for festive treats.
Ingredients
For Baklava Layers:
- 250 grams phyllo pastry sheets (18–20 sheets)
- 200 grams unsalted butter melted
For Pistachio Filling:
- 200 grams pistachio finely ground
- 25 grams sugar
For Sugar Syrup:
- 200 grams sugar
- 180 ml water
- 2 tsp lemon juice
- 1 tsp rose water (optional)
Instructions
Prepare Syrup:
- Boil sugar and water for 8–10 minutes until slightly thick.
- Add lemon juice and rose water.
- Let it cool completely.
Prepare Filling:
- Mix ground pistachios with sugar and set aside.
Layer Baklava:
- Preheat oven to 170°C.
- Grease a baking dish with butter.
- Layer 8–9 phyllo sheets, brushing butter between each layer.
Add Filling:
- Spread pistachio mixture evenly over the layers.
Top Layers:
- Add remaining phyllo sheets, brushing each with butter.
Cut:
- Cut into diamond or square shapes before baking.
Bake:
- Bake for 40–45 minutes until golden brown.
Syrup Soak:
- Pour cooled syrup over hot baklava immediately.
- Rest for 4–6 hours (best overnight).
Notes
Pro Tips:
✔ Always use cold syrup on hot baklava
✔ Do not grind pistachios into paste
✔ Butter every layer for crisp texture
✔ Let it rest for best flavour.
✔ Use sharp knife for clean cuts If you want, I can also standardize cuisines for all your recipes (Indian, East African, Middle Eastern, etc.) so everything looks consistent
✔ Do not grind pistachios into paste
✔ Butter every layer for crisp texture
✔ Let it rest for best flavour.
✔ Use sharp knife for clean cuts If you want, I can also standardize cuisines for all your recipes (Indian, East African, Middle Eastern, etc.) so everything looks consistent
