Turkish Pistachio Baklava
Variations on Baklava Recipe
Different Nuts: Replace the pistachios with other nuts such as walnuts, almonds, or a combination of these. Each nut will impart a different flavor to the baklava.
Spices: For a toasty, aromatic flavor, add spices such as cinnamon, clove, or cardamom to the nut combination.
Citrus Infused Syrup: Try infusing your sugar syrup with lemon or orange zest. This might give your baklava a fresh and acidic edge.
Chocolate Drizzle: Drizzle with melted dark or white chocolate after the baklava has been baked for a sweet variation.
Rose or Orange Blossom Water: For a fragrant touch, some Middle Eastern varieties of baklava incorporate a dash of rose or orange blossom water in the syrup.
Vegan Baklava: For a vegan version of baklava, replace the butter with a plant-based substitute and make sure your phyllo dough is vegan-friendly.
Ingredients
- 2 lbs puff pastry sheets
- 4 cups pistachios (, shelled, coarsely minced)
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons honey
- 2 cups melted butter
- 1 cup finely minced pistachios (, to garnish)
Instructions
- Preheat the oven to 300°F. Roll out all four puff pastry sheets to fit a 9 x 11 baking dish on a lightly floured board; leave aside. Room temperature butter should be used to grease the pan. Place 1 rolled sheet of puff pastry in pan, then brush with butter. Top with another layer of puff pastry, greased with butter.
- Mix coarsely chopped pistachios, honey, sugar, and water in a medium bowl. Pour the mixture over the puff pastry sheets in the dish. Place another puff pastry layer on top of the filling and brush with butter. Place the final puff pastry on top and drizzle with the remaining butter. Cut baklava into diamond or square shapes using a sharp knife.
- Bake the baklava for 90 minutes at 350°F. The puff pastry should have a light golden color on top and the papers should be crisp. Meanwhile, grind or chop the remaining pistachios into a fine dust or chop them finely. Allow the baklava to cool before garnishing with pistachios.
How to make Baklava
Roll out all four puff pastry sheets until they are large enough to fit a 9 × 11-inch baking dish. Place them aside.
Butter the inside of a baking dish.
Spread some butter over a rolled puff pastry sheet in the oiled pan.
Spread butter over the top of another puff pastry layer.
Combine the finely chopped pistachios, honey, sugar, and water in a medium mixing basin. Pour this mixture over the puff pastry sheets in the baking dish in an equal layer.
Spread butter over another puff pastry sheet and place it on top of the filling.
Place the final puff pastry on top and drizzle with any residual butter.
Cut the baklava into your desired form, such as a diamond or square, with a sharp knife.
Bake the baklava for 90 minutes in a preheated oven. When the top has gotten a light golden hue and the crust appears crispy, it’s done.
While the baklava is baking, carefully cut or crush the remaining pistachios.
Allow the baklava to cool before garnishing with the ground pistachios.
Nutrition
Calories: 1019kcal Carbohydrates: 59g Protein: 16g Fat: 83g Saturated Fat: 30g Cholesterol: 81mg Sodium: 459mg Potassium: 581mg Fiber: 6g Sugar: 16g Vitamin A: 1158IU Vitamin C: 3mg Calcium: 70mg Iron: 4mg
How should leftover Baklava be stored?
Here are some storage ideas for leftover baklava rolls.
Cool entirely before storing: Allow the Baklava to cool completely to room temperature before storing.
Baklava in an airtight container: Place the Baklava in an airtight container. This will keep it fresh and prevent it from drying out.
Room Temperature: Instead of storing the container in the refrigerator, keep it at room temperature. Because of the moisture in the fridge, refrigerating Baklava might result in mushy pastry.
Avoid Stacking: Store the parts in a single layer whenever possible to avoid them from sticking together. If you must stack them due to space constraints, use wax or parchment paper between layers to keep them from sticking together.
