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- Baklava with Pistachios and Honey
Baklava with Pistachios and Honey
Ingredients
Step by step process
Preparing the filling and pastry
- 1
Prepare a 20 × 30 cm baking dish and preheat the oven to 180 °C. For baklava with pistachios and honey, grease the dish thoroughly with butter.
- 2
Melt the butter and let it cool slightly.
- 3
Chop the pistachios finely and mix with sugar and cinnamon.
Assembling and baking
- 4
Place 1 sheet of filo pastry on the bottom of the prepared dish and brush with melted butter. Repeat with 5 more sheets - 6 layers total.
- 5
Spread half of the prepared filling on top. Cover with 4 sheets of filo pastry, brushing each with butter.
- 6
Spread the remaining filling and cover with the remaining sheets of filo pastry. Brush each sheet with butter, including the top one.
- 7
Cut into diamonds or squares with a sharp knife (approx. 20 pieces). Bake for 30 to 35 minutes until golden.
Preparing the syrup and finishing
- 8
Make the syrup while the dessert bakes: in a small saucepan, heat the sugar with water over medium heat, stirring until the sugar is completely dissolved.
- 9
Add the honey and lemon juice and cook for another 5 minutes over low heat.
TIP:Tip: warm the lemon briefly (5-10 seconds) so the juice flows more easily. Cut it in half and squeeze the juice into a container. Catch the seeds, and if desired, squeeze the juice from both sides of each half. You'll get more juice.
- 10
Pour the hot syrup evenly over the baked pastry. Leave to soak for at least 2 hours at room temperature - the syrup will be absorbed and the dessert will soften.
More tips:
The syrup and pastry must be at opposite temperatures, pour hot syrup over cooled baklava or cold over hot.
Do not cover the baklava after soaking, or the filo softens and loses its crispness.
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Topic: Turkish Cuisine
