Baklava with pistachios. Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary). In a bowl, combine pistachio nuts and butter. Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter as you go.
You can cook Baklava with pistachios using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Baklava with pistachios
- It’s 40 sheets of filo pastry.
- It’s 500 g of butter, I use the one in the glass jar.
- You need 300 g of pistachios (from Aegina).
- You need of Ingredients for the syrup.
- Prepare 650 g of sugar.
- Prepare 400 g of water.
- You need 80 g of glucose syrup.
This blog generates income via ads #sponsoredpost. We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. To achieve this goal, we sprinkled store-bought phyllo dough with three separate layers of nuts (pistachios) flavored with cardamom. I like making my baklava with walnuts and pistachios combined.
Baklava with pistachios instructions
Melt the butter but don't let it brown..
Blend the pistachios in the blender into powder (if they are coarsely blended the baklava filo sheets will not stick together)..
Line an oblog baking tray of 30x45 cm with butter (you can use a baking tray in the dimensions that you have just make sure that it is relatively large) and spread out half the filo sheets brushing each one with butter..
Spread out the pistachios all over the baking tray and cover with the 20 remaining filo sheets brushing one by one with butter..
Place the baking tray into the fridge to cool so you can cut the pieces..
Cut into small square pieces, sprinkle with a little water so that they don't lift up while baking and bake in a very slow oven at 130-140οC for about 1 1/2 to 2 hours..
Remove from the oven and pour the syrup over it, hot..
To make the syrup, boil the sugar, water and glucose syrup for 3 minutes (count 3 minutes from the moment it starts to boil)..
Pulse the nuts in a food processor and pour into a bowl. In a separate bowl combine the sugar, flower water, orange blossom water, honey, and simple syrup. Add the icing sugar and cardamom and pulse to combine. Pulse the pistachios in a food processor together with sugar, cinnamon and cloves until fine crumbs. In a separate bowl, melt the butter in the microwave.
