Pistachio Baklava

1h10
Hard

1 serving

🥖

910 g

Phyllo Dough Sheet

🥛

240 ml

Ghee

🍯

300 ml

Simple Syrup

🥜

0.45 kg

Pistachios

🍚

120 g

Powdered Sugar

Preparation Steps

  1. Step 1/21

    Prepare the simple syrup and let it cool.

  2. Step 2/21

    Preheat oven to 350 F.

  3. Step 3/21

    Process the pistachios and powdered sugar in a processor.

  4. Step 4/21

    Transfer to a bowl and set aside.

  5. Step 5/21

    Unfold the phyllo sheets and smooth out to flatten.

  6. Step 6/21

    Cover with a damp towel to prevent it from drying.

  7. Step 7/21

    Brush the base of a 9 x 14 inch pan with some ghee.

  8. Step 8/21

    Place one sheet of phyllo and brush again with ghee.

  9. Step 9/21

    Repeat to get a total of 15 sheets, brushing in between each sheet.

  10. Step 10/21

    Add in half of the ground pistachio and spread evenly.

  11. Step 11/21

    Add in one sheet over the nuts and brush by dabbing only.

  12. Step 12/21

    Add 9 more sheets, total 10 sheets, brushing in between each sheet.

  13. Step 13/21

    Press down the surface very well with your palm to compress the nuts.

  14. Step 14/21

    Then brush with ghee.

  15. Step 15/21

    Add the other half of the ground pistachio and top with 15 more sheets the same way you did the first layer.

  16. Step 16/21

    Before brushing the top with ghee for the last time, press down the surface really well again with your palm to compress the layers.

  17. Step 17/21

    Using a sharp knife with a pointed tip, cut the baklava into diamond shapes.

  18. Step 18/21

    Place the tray on the middle rack of your oven and bake for 40 minutes.

  19. Step 19/21

    At this point the edges and baklava should be lightly brown in color and you can turn on the top broiler for just 1-2 minutes watching it “very closely” until you get the golden color you prefer.

  20. Step 20/21

    Remove from the oven and drizzle 1-1¼ cup of simple syrup evenly all over the baklava.

  21. Step 21/21

    Garnish with crushed pistachio, allow to cool and enjoy.

Composition

Ingredients

Types

Grains, Dairy, Sweets, Nuts

Ingredients

Phyllo dough sheet, Ghee, Simple Syrup, Pistachios, Powdered sugar

Allergens

Gluten, Lactose, Sugar, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

9 x 14 inch pan, sharp knife, processor, bowl, brush

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dinner, Party

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Covered), fridge : 1 week (Covered), freezer : 3 months (Airtight container)