Introduction
Pistachio Baklava is a delightful Middle Eastern dessert known for its layers of flaky pastry filled with a sweet pistachio mixture and drenched in fragrant syrup. This indulgent treat boasts a perfect blend of crunchy nuts and sweet syrup, making it a beloved dessert for special occasions.
Who This Recipe Is For
This recipe caters to those who appreciate the exquisite flavors and textures of Middle Eastern desserts and have a penchant for the nutty richness of pistachios. Whether you’re hosting a gathering or simply seeking a unique dessert to impress, Pistachio Baklava is a surefire hit.
Why It’s Great
The charm of Pistachio Baklava lies in its delicate layers of phyllo pastry, generously filled with a pistachio mixture, and soaked in syrup, creating a symphony of flavors and textures. Its crunchy exterior and nutty sweetness combined with the fragrant syrup make it an irresistible dessert.
Ingredients
For the Baklava:
- 1 package (16 ounces) phyllo dough, thawed
- 1 1/2 cups unsalted pistachios, finely chopped
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
For the Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, combine the finely chopped pistachios, ground cinnamon, and granulated sugar. Mix well and set aside.
- Unroll the thawed phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
- Place one sheet of phyllo dough in the prepared baking dish, brushing it generously with melted butter. Repeat this process, layering and buttering 8-10 sheets of phyllo dough.
- Spread a thin layer of the pistachio mixture over the buttered phyllo dough.
- Continue layering the phyllo dough sheets, buttering each layer, and sprinkling the pistachio mixture between every 4-5 layers until all the pistachio mixture is used.
- Finish by layering and buttering the remaining phyllo sheets on top, ensuring to butter the final sheet generously.
- Using a sharp knife, carefully score the top layers into diamond or square shapes.
- Bake in the preheated oven for 40-45 minutes or until the Baklava turns golden brown.
- While the Baklava bakes, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, lemon juice, and cinnamon stick (if using). Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until slightly thickened.
- Once the Baklava is done baking, remove it from the oven and immediately pour the hot syrup over the hot Baklava, ensuring it covers all the scored lines.
- Allow the Baklava to cool and absorb the syrup for at least 3-4 hours or overnight before serving.
Kitchen Equipment
- 9×13-inch baking dish
- Mixing bowls
- Pastry brush
- Saucepan
Serving Suggestions
Serve Pistachio Baklava at room temperature as a delightful dessert. Enjoy it alongside a cup of Turkish coffee or tea for an authentic Middle Eastern experience.
Storage Instructions
Store leftover Pistachio Baklava in an airtight container at room temperature for up to a week. The flavors tend to improve over time as the syrup soaks into the pastry.
Recipe Variations
Consider adding a touch of rosewater or orange blossom water to the syrup for a fragrant twist.
Conclusion
Indulge in the delightful taste and crunchy texture of Pistachio Baklava, a beloved Middle Eastern dessert. Share this sweet and nutty treat with family and friends, savoring every delicious bite.