Baklava is a classic dessert that might seem intricate but is actually quite straightforward to prepare. This recipe uses pistachios for a rich and nutty flavor, and a touch of pistachio cream adds an indulgent twist. If pistachio cream isn't available, don't worry—crushed pistachios will suffice.
Ingredients
- 📦 1 package of phyllo dough (#4)
- 🧈 4 sticks of unsalted butter (melted)
- 🥜 2 cups of unsalted pistachios (crushed)
- 🍯 1 cup of pistachio cream
Simple Syrup:
- 🍚 3 cups sugar
- 💦 2 cups water
- 🍋 1 teaspoon lemon juice
Instructions
1- Prepare the Simple Syrup:
- In a saucepan, combine 3 cups of sugar, 2 cups of water, and 1 teaspoon of lemon juice.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12 minutes.
- Once done, set it aside to cool.
2- Prepare the Baklava:
- Preheat your oven to 350°F (175°C).
- Trim the phyllo dough to fit your baking pan. Keep all trimmings to use as the bottom layer.
- Butter the bottom of your baking pan, then lay down the trimmed phyllo pieces.
- Continue layering by adding butter in between each sheet until all the leftover pieces are used for the bottom layer.
3- Add the Filling:
- Spread the pistachio cream evenly over the phyllo layers.
- Sprinkle 1 cup of crushed pistachios over the pistachio cream.
4- Layer the Top:
- Place more phyllo sheets over the pistachio layer, continuing to butter each sheet.
- Once all sheets are used, cut the baklava into your desired shape (e.g., diamonds or squares).
5- Bake:
- Pour the remaining melted butter on top of the baklava.
- Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown.
6- Finishing Touch:
- Remove the baklava from the oven and immediately pour the simple syrup over the top.
- Garnish with the remaining crushed pistachios.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: Approximately 24 pieces
Calories: Approx. 350 per serving
Protein: 4g
Fat: 22g
Carbohydrates: 35g
Equipment: Saucepan, baking pan, pastry brush
Cooking Tips:
- Cover phyllo dough with a damp cloth while working to prevent drying out.
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