Baklava with pistachios. All the Flavors You Crave, in a Superfood. Fresh, Crunchy & A Timeless Taste. Challenge Your Tastebuds with a Tempting Variety of Savory & Timeless Flavors. Baklava with pistachios

You can have Baklava with pistachios using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Baklava with pistachios
  1. It’s 40 sheets of filo pastry.
  2. Prepare 500 g of butter, I use the one in the glass jar.
  3. You need 300 g of pistachios (from Aegina).
  4. It’s of Ingredients for the syrup.
  5. You need 650 g of sugar.
  6. It’s 400 g of water.
  7. Prepare 80 g of glucose syrup.

In a large bowl, unroll and loosen phyllo ribbons. 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. This post may contain affiliate links to Amazon and other sides.

Baklava with pistachios instructions

  1. Melt the butter but don't let it brown..

  2. Blend the pistachios in the blender into powder (if they are coarsely blended the baklava filo sheets will not stick together)..

  3. 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..

  4. Spread out the pistachios all over the baking tray and cover with the 20 remaining filo sheets brushing one by one with butter..

  5. Place the baking tray into the fridge to cool so you can cut the pieces..

  6. 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..

  7. Remove from the oven and pour the syrup over it, hot..

  8. To make the syrup, boil the sugar, water and glucose syrup for 3 minutes (count 3 minutes from the moment it starts to boil)..

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. Pulse the nuts in a food processor and pour into a bowl.