Pistachio Baklava is a rich, sweet, and flaky dessert made by layering buttery phyllo dough with a generous filling of ground pistachios, then soaking it in a fragrant syrup. This iconic Turkish dessert is a treat for special occasions or anytime you want to indulge in a luxurious sweet treat.
Servings: 12-16
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the Baklava:
- 500g (1 lb) phyllo dough (thawed if frozen)
- 250g (1 cup) unsalted butter, melted
- 2 cups (250g) finely ground pistachios (unsalted)
For the Syrup:
- 2 cups (400g) granulated sugar
- 1 cup (250ml) water
- 1/4 cup (60ml) honey
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional, for fragrance)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Syrup:
- In a saucepan, combine the sugar, water, and honey. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and simmer for 10-15 minutes until slightly thickened. Stir in the lemon juice and rose water or orange blossom water (if using). Remove from heat and let the syrup cool completely.
Prepare the Phyllo Dough:
- Grease a 9×13-inch baking dish with melted butter. Trim the phyllo sheets to fit the dish if necessary, and keep them covered with a damp towel to prevent drying out.
Assemble the Baklava:
- Lay one sheet of phyllo dough in the prepared dish and brush it with melted butter. Repeat with 7-8 more sheets, brushing each layer with butter.
- Spread a thin layer of ground pistachios over the top.
- Add another 6-8 layers of phyllo dough, brushing each sheet with butter.
- Repeat the layering process until all the pistachios are used, finishing with 10-12 layers of phyllo dough on top, brushing each with butter.
Cut the Baklava:
- Using a sharp knife, cut the baklava into diamond or square shapes. Cut all the way through to ensure even slices.
Bake:
- Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crispy.
Add the Syrup:
- Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava. Make sure the syrup penetrates all the layers.
Cool and Serve:
- Allow the baklava to cool completely, letting the syrup soak in for at least 4-6 hours (overnight is ideal). Garnish with extra chopped pistachios before serving.
Things to Consider
- Phyllo Dough Handling: Phyllo dough dries out quickly, so keep it covered with a damp towel while assembling the baklava.
- Syrup Temperature: Always pour cooled syrup over hot baklava or vice versa to ensure the syrup absorbs properly.
Tips
- Cut Before Baking: Cutting the baklava before baking ensures the syrup seeps into every layer.
- Storing: Store baklava at room temperature in an airtight container for up to a week. Avoid refrigerating, as it can make the phyllo soggy.
- Reheating: For a warm treat, briefly heat a piece of baklava in the microwave before serving.
This Pistachio Baklava recipe is a perfect balance of flaky layers, nutty pistachios, and sweet syrup. It’s a show-stopping dessert that embodies the essence of Turkish hospitality and tradition. Afiyet olsun!