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. In a bowl, combine pistachio nuts and butter.
You can cook Pistachio Baklava using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pistachio Baklava
- You need 500 gm of Wheat flour.
- You need 50 gm of Milk powder.
- You need 5 ml of Vinegar.
- It’s 250 ml of Sugar syrup.
- Prepare 200 gm of Breakfast sugar.
- It’s 100 ml of Water.
- You need 8 ml of Lemon juice.
- You need 5 ml of Orange blossom water.
- It’s 400 gm of Pistachio power.
One of the most coveted baklavas of them all is pistachio baklava made with bright green, raw pistachio nuts. If you wish, you can substitute the pistachios with ground walnuts or hazelnuts for a more economical version of this recipe. Go ahead and experiment with different nuts to give you different flavors. Thirty crisp layers of buttery phyllo and heaps of fragrant pistachios, combine to make an utterly delicious, light yet rich baklava that tastes like it came straight from a Turkish bakery.
Pistachio Baklava step by step
Step 1 Mix all the ingredients and knead well just to combine..
Divide the dough to 50 g each. Step 2 Place on a tray. Dust some cornflour, cover with wet muslin cloth and rest overnight in chiller. Step 3 Roll the dough with the help of cornflour. Roll five thin sheets and keep on top of each other and roll again. Step 4 Brush with clarified butter..
Cut in square shape and fill with fine chopped pistachio. Step 5 Place on a baking tray and pour clarified butter to soak the baklava. Bake.
Run a knife following the cutting pattern and pour warm syrup evenly and top with the saved ground pistachio (from the pistachio paste). Store in sealed containers at room temp for weeks. Melt the butter in a medium skillet over medium heat. Add the honey, sugar, cinnamon and salt. Kataifi Pistachio - Greek Style Baklava.
