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Photo by Syed F Hashemi on Unsplash
Middle Easterndessertvegetarian
Pistachio Baklava
Pistachio Baklava is a beloved sweet pastry originating from the Ottoman Empire, now enjoyed throughout Turkey, Lebanon, Syria, and the broader Middle East. Layers of paper-thin phyllo dough are filled with finely chopped pistachios and drenched in fragrant rose water and orange blossom syrup for an indulgent, honey-kissed dessert.
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Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly brush an 8x8 inch baking dish with melted butter.
- 2
In a medium bowl, combine the finely chopped pistachios, 2 tablespoons granulated sugar, and ground cinnamon, then stir to mix evenly and set aside.
- 3
Unroll the phyllo dough sheets and cover them with a slightly damp kitchen towel to prevent drying out while you work.
- 4
Place one sheet of phyllo dough into the prepared baking dish, brush it generously with melted butter, and repeat this layering process with 5 more sheets to create a base of 6 buttered layers.
- 5
Spread the pistachio filling evenly over the layered phyllo base, pressing it gently to distribute uniformly.
- 6
Layer the remaining 6 phyllo sheets on top of the filling, brushing each sheet generously with melted butter as you go, finishing with a well-buttered top layer.
- 7
Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through to the bottom of the dish.
- 8
Bake in the preheated oven for 40 to 45 minutes, or until the baklava is deep golden brown and crisp on top.
- 9
While the baklava bakes, prepare the syrup by combining 1 cup granulated sugar, 1/2 cup water, honey, and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves completely.
