
Pistachio Baklava
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This pistachio baklava recipe brings together crispy layers of filo pastry, a rich pistachio filling, and a fragrant syrup to create a dessert that’s both sweet and satisfying. Ideal for any occasion, this pastry combines crunchy textures with aromatic flavors, offering a delightful treat that’s easy to make and perfect for sharing with friends and family.
Ingredients
For the syrup:
- 400 g sugar
- 250 ml water
- 1 tablespoon lemon juice
For the baklava:
- 15 sheets of thawed filo pastry
- 150 g melted butter
- 100 g ground almonds
- 45 g powdered sugar
For the filling:
- 1 can (397 g) of NESTLÉ® Sweetened Condensed Milk
- 375 g pistachios
- 1 tablespoon orange blossom water
- 2 tablespoons rose water
- 3 slices of white toast bread (crust removed)
Preparation
Making the syrup:
- In a small saucepan, combine the sugar and water.
- Bring to a boil, then simmer until the mixture forms a light syrup.
- Stir in the lemon juice, remove from heat, and let the syrup cool completely.
Preparing the filling:
- Blend the pistachios, condensed milk, orange blossom water, rose water, and bread slices in a food processor until you get a smooth, thick mixture.
- Set the filling aside while you prepare the pastry layers.
Assembling the baklava:
- Preheat the oven to 185°C (365°F).
- Grease a 40 x 30 cm baking tray with melted butter.
- Place one sheet of filo pastry on the tray and brush with melted butter. Repeat with 5 more sheets, layering and buttering each one.
- Spread the pistachio filling evenly over the top layer of filo pastry.
- Place another sheet of filo over the filling, brush with butter, and sprinkle lightly with the almond-sugar mixture.
- Continue layering the filo sheets, brushing with butter and sprinkling with almonds, until all sheets are used.
- Brush the final layer with butter. Using a sharp knife, cut the baklava into diamond-shaped pieces.
Baking and finishing:
- Bake the baklava in the preheated oven for 25–30 minutes, or until the pastry is golden and crispy.
- Once out of the oven, immediately pour the cooled syrup over the hot baklava, making sure the syrup seeps into all the cuts.
- Allow the baklava to cool completely, letting the syrup soak in before serving.