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Baklava with Pistachios

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 90
  • Yield: 15 1x

Description

Delicious sweet treat you probably know from Turkey and many countries from the middle east: Baklava.

Ingredients

Scale

For the Baklava

  • 1 package filo dough (10 sheets with about 12x12 inches)
  • 3.5 oz. (100g) unsalted pistachios
  • 2 tbsp. sesame seeds
  • 1/3 cup (80g) butter, melted

For the syrup

  • 1 cup (200g) sugar
  • 2 tsp. lemon juice
  • 1/2 cup (150ml) water
  • some chopped pistachios for decoration

Instructions

  1. Preheat the oven to 390°F (200°C). Take the filo dough out of the fridge and let it warm up to room temperature (takes about 10 minutes).
  2. Add the pistachios to a mixer and grind until you get a not too fine powder – some larger pieces are ok. Mix with the sesame seeds and set aside. Melt the butter.
  3. Brush a square baking tin (8×8 inches / 20x20cm) with some melted butter. Cut the filo dough sheets so they fit into the tin, but keep the smaller parts as well – they will be used as well. Place the first five sheets in the baking tin and brush each layer of dough with some melted butter before you add another on on top. Sprinkle half of the pistachios in top of the fifth layer, then continue with three more layers made out of the smaller filo dough sheet pieces – again brushed with butter each time. Sprinkle the remaining pistachio mix on top and finish with five more buttered layers (the ones cut to the correct size). If you have any butter left, pour on top of the last layer, then cut into stripes with a very sharp knife and these stripes into rectangles or squares. Bake for 35-40 minutes until golden brown. Check after 15-20 minutes – if the top gets too dark, cover with aluminum foil.
  4. While the baklava is baking, prepare the sugar syrup by adding the sugar, juice and water to a small saucepan. Bring to a boil and let cook until you get a thick syrup (but don’t burn it or turn it into caramel sauce!) – takes about 10-15 minutes.
  5. Take the baklava out of the oven and pour the syrup on top immediately, sprinkle with some chopped pistachios and let cool down completely. You can store the baklava in a box (nit air-tight) for several days at room temperature.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/baklava-with-pistachios/