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Pistachio Baklava
Created by: Howcan Team
Ingredients
- 1 package of phyllo dough, thawed
- 1 1/2 cups of unsalted pistachios, finely chopped
- 1 cup of unsalted butter, melted
- 1 teaspoon of ground cinnamon
- 1 cup of granulated sugar
- 1 cup of water
- 1/2 cup of honey
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the chopped pistachios and ground cinnamon.
- Brush a 9x13 inch baking dish with melted butter.
- Carefully unroll the phyllo dough and place a sheet in the bottom of the prepared dish. Brush with melted butter. Repeat with 7 more sheets, brushing each with butter.
- Sprinkle 2-3 tablespoons of the pistachio mixture over the buttered phyllo in the dish.
- Layer 8 more sheets of phyllo, brushing each with butter, and sprinkling with the pistachio mixture. Repeat this process until all the pistachio mixture is used, reserving about 8 sheets of phyllo for the top.
- Layer the remaining sheets of phyllo on top, brushing each with butter. Using a sharp knife, cut the baklava into diamond or square shapes.
- Bake in the preheated oven for 45-50 minutes, or until golden brown and crisp.
- While the baklava is baking, make the honey syrup. In a saucepan, combine the granulated sugar, water, honey, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Once the baklava is done, remove it from the oven and immediately pour the hot honey syrup over the hot baklava. Allow it to cool completely before serving. Enjoy!
Pistachio baklava is a delectable Middle Eastern dessert with a rich history dating back to the Ottoman Empire. This sweet treat is made with layers of flaky phyllo pastry, filled with a luscious mixture of crushed pistachios, sugar, and aromatic spices like cinnamon and cardamom. The baklava is then drenched in a fragrant syrup, infusing it with a delightful sweetness. Renowned chefs and home cooks alike have perfected the art of making pistachio baklava, with variations in different regions such as Turkey, Greece, and the Middle East. The best versions of this dish can be found in authentic Middle Eastern bakeries and restaurants, where the baklava is lovingly crafted using traditional methods and the finest ingredients. To make the perfect pistachio baklava, it's crucial to achieve the ideal balance of crispy, golden-brown layers of phyllo pastry and a moist, nutty filling. The quality of the pistachios is paramount, as they impart a distinct flavor and texture to the dessert. While the classic recipe is widely cherished, some innovative chefs have experimented with alternative methods, such as incorporating rose water or orange blossom water into the syrup for a unique twist on this beloved dessert.
75 min
24 pieces
180 per piece calories
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