Homemade Baklawa with Pistachios Recipe.
Ingredients :
1 sheet of phyllo dough (450g)
Puff pastry :
125g of melted butter
125ml of oil
Pistachio baklava:
150g of pistachios
1 tbsp of orange blossom water
30g of sugar
30g of melted butter
Soaking:
180g of sugar
120ml of water
1 tbsp lemon juice
Preparation :
For the pistachio stuffing
Melt 125g of butter and 125g of oil in a saucepan and let it cool and set aside.
Chop 150g of pistachios into small pieces, but not powder, and set aside with a tablespoon of orange blossom water, 30g of sugar, and 30g of melted butter. Mix well; the filling is ready.
Prepare the filo pastry (450g total). In a 20cm rectangular baking dish, brush with the butter/oil mixture. Place a first sheet of filo pastry, preferably the same size as the dish, brushing well between each layer for a total of 10 layers. Then, add the pistachio filling and repeat, layering 10 more sheets, each coated with oil and butter. This is very important for the flaky texture!
Be careful, filo pastry dries out quickly!
Before cooking, cut the filo pastry into small squares without moving the sheets, and trim any excess pastry from the edges. Place in a preheated oven at 180 degrees Celsius for 40 minutes (you can cut horizontally or vertically!). Check that the bottom of the baklava is cooked through; this is important to avoid the impression of eating undercooked filo pastry!
Prepare the syrup:
Mix 180g of sugar with a tablespoon of lemon juice and 120ml of water. Bring to a boil and let the syrup cool slightly.
Take out your baclawa and soak them in the syrup, add a whole pistachio to each portion.
You will need to be patient and wait a few hours before eating, to allow the cake to absorb the liquids!
In pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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