Pistachio Baklava
A crunchy, sweet, and historical bite that transports you straight to the Mediterranean.
90 min
Medium
Medio Oriente
12 servings
The story behind
The first time I tried a baklava this golden was during a trip where the scent of honey and nuts filled the streets. I was told it's a dessert claimed by half the world, from Turkey to Greece, but what matters is the patience required to layer the phyllo dough. It's the perfect finish for a special dinner, though I must confess I love stealing a piece in the mid-afternoon with a strong coffee or mint tea. It's one of those treats you make to share memories with the people you love.
Instructions
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1Preheat your oven to 170°C (340°F) and brush a baking pan with butter.
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2Prepare the syrup by boiling water, sugar, and honey for 10 minutes; add lemon and let it cool completely.
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3Trim the phyllo sheets to fit your pan and place one layer down, brushing each sheet with melted butter.
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4Halfway through the sheets, spread the chopped pistachios generously over the surface.
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5Cover with the remaining phyllo sheets, continuing to brush butter between every single one.
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6Cut the pastry into diamonds or squares before putting it in the oven.
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7Bake for 45-50 minutes until beautifully golden brown.
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8As soon as it comes out of the oven, pour the cold syrup over the hot baklava so it soaks up all the sweetness.
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