Description
This Turkish Baklava stands out with its rich flavor and delightful layers of phyllo pastry and pistachios. Enjoy a homemade treat that’s perfect for gatherings or a special dessert.
Ingredients
Scale
- 1 lb (454 g) phyllo dough thawed
- 1 ½ cups (360 ml) clarified butter or ghee warm
- 1 lb (450 g) raw, unsalted pistachios very finely ground (reserve ¼ cup of unground pistachios for garnish)
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) water
- 2 wide strips lemon peel
- 1 tablespoon (15 g) fresh lemon juice
Instructions
- Preheat the oven to 325°F. Unroll the phyllo dough and cover it with a damp towel.
- Brush a 9×13-inch metal baking pan generously with clarified butter.
- Place one sheet of phyllo in the pan and brush lightly with butter. Repeat with 18–20 sheets, brushing butter every 1–2 sheets.
- Spread finely ground pistachios evenly over the phyllo, pressing gently into a level layer.
- Layer the remaining 18–20 sheets of phyllo over the pistachios, brushing butter every 1–2 sheets (TIP: Top layers should be single sheets for easier cutting).
- Brush the top generously with butter to ensure it is evenly coated.
- With a sharp knife, cut the baklava into diamond shapes, cutting through to the bottom of the pan.
- Bake for 55–65 minutes, rotating halfway, until golden and crisp.
- To prepare the syrup, combine sugar, water, and lemon peel in a saucepan over medium heat.
- Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until slightly thickened.
- Remove from heat, discard lemon peel, and stir in lemon juice. Let syrup cool slightly.
- Once baklava is out of the oven, immediately pour cooled syrup evenly over it, listening for a gentle sizzle.
- For garnish, grind reserved pistachios but not as fine as for filling.
- Sprinkle finely ground pistachios onto each piece after the syrup absorbs.
- Allow baklava to cool completely at room temperature, at least 4 hours or overnight.
Notes
Ensure phyllo dough is covered to avoid drying out while working with it.
For extra flavor, consider adding a pinch of cinnamon to the pistachio layer.
Nutrition
- Serving Size: 1 piece
- Calories: 260
- Sugar: 10g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg