HONEY PISTACHIO BAKLAVA
A Baklava is a popular Middle Eastern desert with thin crisp layers of buttered filo sheets layered with a sweet pistachio mixture baked crisp then soaked in sugar syrup that just melts in the mouth. This simple, easy and effortless recipe for honey pistachio baklava makes the most decadent baklava you will ever taste.
Provided by Veena Azmanov
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Make sure the filo pastry is thawed - keep wrapped to prevent drying out.
- Preheat the oven to 170 C / 340 F
- Melt butter and cool to room temperature
- In a saucepan - combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water.
- Boil on medium-low until sugar is dissolved.
- Once all the sugar is dissolved - let simmer on low for 5 minutes.
- Sieve through a strainer to remove zest and cinnamon stick.
- Set aside to cool completely
- Pulse the pistachio nuts in a food processor.
- Remove some while still coarse and pulse the remainig some more for a finer consistency. This will add a nice texture and taste.
- Add sugar and combine well. Set aside
- Use an 8 x 10 rectangular pan or 10 x 10-inch square pan
- Lightly brush with melted butter.
- Cut the stack of filo into 4. Now you have 12 filo sheets. Measure the filo to your pan and cut off any excess.
- Place the first sheet of filo in the pan.
- Lightly brush with melted butter.
- Continue to add 5 sheets - lightly brushing with melted butter
- Sprinkle 1/4 of the pistachio mixture
- Now add 3 layers of filo lightly brush each with melted butter
- Followed by another 1/4 of the pistachio mixture.
- Continue layering 3 filo and pistachio - until you have used up all the pistachio mixture
- Finally, add the last 5 layers of filo for the top
- So you should have 5 filo sheets + nuts then 3 filo sheets + nuts, then 3 filo sheets + nuts again 3 filo sheets + nuts and final 5 filo sheets. (this doesn't have to be exact)
- Brush the last and top of the filo with any remaining melted butter - this will give a nice golden top.
- Using a sharp knife cut the layers into squares.
- I prefer to cut a line in the middle in both directions and then cut more on either side of those lines
- Place the baklava in the preheated oven and bake until golden for about 30 minutes
- Once the baklava has been baked let cool in the pan for 5 minutes
- Then pour the prepared cooled sugar/honey syrup evenly over the top
- This will soak into the layers while the baklava is cooling.
- This baklava will stay at room temperature for up to a week
- I personally don't like to keep in the fridge as the butter cools making it dry.
- You can freeze baklava for up to a month. Thaw in the fridge overnight then on the countertop before you serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 23 g, Protein 4 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 88 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
PISTACHIO BAKLAVA
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.
Provided by Melissa Clark
Categories pastries, dessert
Time 2h30m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don't overprocess the nuts. You want to maintain some texture.
- Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don't rush it or the butter could burn.
- Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.
- Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.
- Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.
- Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
- Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).
- Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.
- Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
- Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.
- When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 63 milligrams, Sugar 17 grams, TransFat 0 grams
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