Updated: Jan 25
Let me be honest to you, once it comes to Baklava, I have no self-control! Well If you know me, I have no self-control once it comes to all the desserts and sweets, but still Baklava, is something that I can keep eating till I run out!! (I know, it sounds crazy).
Baklava has many different varieties which I’m going to share the recipe of pistachio Baklava with you. Since I like to add some Persian flavours to my desserts, I added some rosewater and saffron to the syrup and guess what? Flavours were on point!
One of the main ingredients For Baklava is phyllo, which you can find it in frozen package in almost all the grocery stores, specially in the middle eastern ones. Phyllo is an extremely thin dough which we need to layer it up with melted butter to get a crunchy Baklava.
There are few tricks that I'm going to share with you before starting the recipe.
-You can store the phyllo dough in freezer for couple months but take it out of the freezer 1 hour before start making the Baklava to defrost.
-Filo start to dry out extremely quickly, so it's better to cover it with a wet towel during the layering up.
-Make your syrup first and let it cool down. Pour the room temperature syrup, over the hot Baklava to get the crunchy texture.
-You can easily substitute walnut to pistachio if you like walnut more.
-Also saffron and rosewater in my recipe is totally optional ( But believe me you won't be disappointed if you use them).
30 layers phyllo dough (cut into 9×9 inch)
100grams butter melted:
250 grams grounded pistachio
1 teaspoon cinnamon powder
1 teaspoon cardamom powder
1 cup water
200 grams granulated sugar
3 tablespoons rosewater
2 tablespoons grounded saffron (dissolved in hot water)
1 tablespoon lemon juice
First start with the syrup so it can cool down once you make your Baklava.
Put water and the sugar on a small saucepan. Bring it to boil over the medium heat.
Once it's boiled, take it out of the heat, add rosewater, saffron and lemon juice.
Pre heat the oven to 325˚F.
Cut the phyllo doughs the size of your baking pan (I used 9×9inch pan).
Mix the ground pistachio with cinnamon and cardamom powder.
Grease the pan and lay the first layer of phyllo, brush the top with the melted butter and lay another layer of dough. Repeat this process till you have 10 layers in the pan.
Cover the top with half of the ground pistachio mixture.
Then repeat the first step with 6-7 more layers. spread the rest of the ground pistachio in the pan and finish it with layering up the rest of the filo doughs. (Don't forget to brush each layer with melted butter.
With a sharp knife cut the baklava in square shapes or diamonds.
Bake it in the oven for about an hour or until tops are golden brown.
Remove it from the oven and immediately pour the syrup over the hot Baklava. This will give you the crunchy, crispy Baklava rather than soggy.
Let it cool completely, garnish it with ground pistachio. You can store it covered, either in room temperature or in the fridge.