Pistachio Baklava

Baklava is a classic dessert that might seem intricate but is actually quite straightforward to prepare. This recipe uses pistachios for a rich and nutty flavor, and a touch of pistachio cream adds an indulgent twist. If pistachio cream isn't available, don't worry—crushed pistachios will suffice.

Ingredients

📦 1 package of phyllo dough (#4)
🧈 4 sticks of unsalted butter (melted)
🥜 2 cups of unsalted pistachios (crushed)
🍯 1 cup of pistachio cream

Simple Syrup:

🍚 3 cups sugar
💦 2 cups water
🍋 1 teaspoon lemon juice

Instructions

1- Prepare the Simple Syrup:

In a saucepan, combine 3 cups of sugar, 2 cups of water, and 1 teaspoon of lemon juice.
Bring the mixture to a boil, then reduce the heat and let it simmer for 12 minutes.
Once done, set it aside to cool.

2- Prepare the Baklava:

Preheat your oven to 350°F (175°C).
Trim the phyllo dough to fit your baking pan. Keep all trimmings to use as the bottom layer.
Butter the bottom of your baking pan, then lay down the trimmed phyllo pieces.
Continue layering by adding butter in between each sheet until all the leftover pieces are used for the bottom layer.

3- Add the Filling:

Spread the pistachio cream evenly over the phyllo layers.
Sprinkle 1 cup of crushed pistachios over the pistachio cream.

4- Layer the Top:

Place more phyllo sheets over the pistachio layer, continuing to butter each sheet.
Once all sheets are used, cut the baklava into your desired shape (e.g., diamonds or squares).

5- Bake:

Pour the remaining melted butter on top of the baklava.
Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown.

6- Finishing Touch:

Remove the baklava from the oven and immediately pour the simple syrup over the top.
Garnish with the remaining crushed pistachios.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: Approximately 24 pieces
Calories: Approx. 350 per serving
Protein: 4g
Fat: 22g
Carbohydrates: 35g
Equipment: Saucepan, baking pan, pastry brush