Crisp homemade pistachio baklava: paper-thin pastry layered with plenty of butter and ground pistachios, soaked in cold syrup. The classic dessert of holidays and special days.
Ingredients
Instructions
- 1
For the syrup, bring the sugar and water to a boil in a small pan; simmer over low heat for 10 minutes, add the lemon juice, cook for 2 more minutes, then take off the heat and cool completely.
- 2
Heat the oven to 180 °C. Finely grind the pistachios in a food processor and set aside 1 tbsp for garnish. Melt the butter and skim off the foam.
- 3
Trim the pastry sheets to fit a small tray (about 20 x 15 cm). Brush the tray with butter.
- 4
Lay half the sheets one by one, brushing each layer with melted butter; spread the ground pistachios evenly on top.
- 5
Layer the remaining sheets, buttering each one. Cut into 8 squares with a sharp knife and drizzle the remaining butter over the top.
- 6
Bake at 180 °C for 35-40 minutes until golden and crisp.
- 7
Pour the cold syrup over the hot baklava straight from the oven, sprinkle with the reserved pistachios and let it absorb the syrup for at least 3 hours before serving.
Nutrition
Per serving
| Calories | 386 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 45 g |
| Fat | 21 g |
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