Pistachio Baklawa
Ingredients
Servings
Nutri value
Instructions
Total
35'Preparation
35'Cooking
1'Waiting
Utensils
Step by step
To prepare the syrup, in a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup.
Stir in lemon juice and set aside to cool.
To prepare the filling, combine all ingredients for the filling in a blender; beat until well combined and set aside.
To prepare the baklawa, grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.
Carefully spoon the filling all over the pastry.
Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.
Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.
Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.
Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.
Pour the cool syrup over the baklawa as soon as it comes out of the oven.
Pour completely cooled syrup over hot baklawa so it soaks evenly; warm syrup will over-soften layers, cold syrup won't absorb well.
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Pistachio Baklawa
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