Pistachio Baklava
User Reviews
5
Pistachio Baklava
Description
This Pistachio Baklava recipe centers on carefully layered phyllo sheets interspersed with coarsely ground pistachios, avoiding over-processing so the nuts maintain texture and flavor. Each phyllo sheet is trimmed and buttered before layering, which ensures a crisp, golden pastry once baked in a deep 10-by-15-inch pan. The pastry is scored before baking to make serving easier.
The preparation highlights the use of quality unsalted butter or ghee for richness, and lemon juice is incorporated into the syrup for a bright counterpoint to the sweet and nutty baklava. The final dish offers a crunchy, flaky texture with a balanced sweetness and distinctive pistachio taste.
While pistachios are traditional, walnuts or almonds mixed with cinnamon can be substituted for variation. The baklava can be assembled with pistachios layered between every sheet or all in a middle layer, depending on preference.
Ingredients
- 2 cups pistachio unshelled nuts
- 2.5 butter unsalted, good quality or ghee, melted, sticks
- 1.5 lb phyllo pastry About 40 phyllo sheets, defrosted overnight in refrigerator
- 3.5 cups sugar
- ½ lemon juiced
- 1 teaspoon lemon some more for serving (optional, zest
Instructions
- Using a mortar and pestle, ground the pistachios until coarsely minced. You can also chop them by hand with a sharp knife. You can use a food processor if you prefer but be extra cautious not to ground them too fine. The food processor method is not the most ideal because it releases the nut's oils and changes the baklava flavor.
- Heat oven to 400° F.
- Brush the inside of a deep 10-by-15-inch baking pan with butter.
- Trim the phyllo sheets with scissors to fit the bottom of your baking dish. Always cover phyllo layers with a lightly damp kitchen towel and keep covered.
- Place 2 pieces of phyllo on the bottom of the baking pan; drizzle with butter.
- Spread the broken pistachios on the phyllo in an even layer, then layer with the remaining phyllo, using the same drizzling method with butter every two sheets until 20 or so sheets are used.
- Carefully, using a sharp knife, score the pastry into square or diamond shape pieces. Make sure to cut all the way through to the bottom of the pan. Pour the remaining butter evenly all over the pan.
- Bake baklava until the top is golden brown, for about 45 minutes, but it could take an hour or a little more depending on your oven.
- When the baklava is baked through and has a lovely golden brown color, remove it from the oven and let it cool a little. Meanwhile, prepare the syrup. Keep oven hot.
Make the syrup and finish the baklava
- In a medium pot, combine the sugar with 3 cups of water. Bring to a boil, then let simmer for 5 minutes, until slightly thickened. Stir in lemon juice and lemon zest.
- Pour the hot syrup all over the lukewarm baklava. Some may overflow, so place the baklava pan on a rack and a rimmed baking sheet.
- Put the pan back into the hot oven for about 5 minutes. Remove baklava and let it cool completely before serving.
Notes
- Use coarsely minced pistachios to maintain nut texture and avoid over-processing in a food processor.
- Butter every two phyllo sheets to ensure crisp, golden layers when baked.
- Substitute pistachios with walnuts or almonds mixed with cinnamon if desired.
- Serve baklava with optional lemon zest for added brightness and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 94g | 31% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 276mg | 12% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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