Pistachio Baklava
Turkish · Dessert · 95 min · 24 servings
Ingredients
- 450 g phyllo sheets
- 250 g butter
- 250 g pistachios
- 400 g sugar
- 300 ml water
- 15 g lemon juice
Instructions
- For the syrup, boil the sugar with the water, then simmer for 10 minutes; add the lemon juice, simmer for 2 minutes more and leave to cool completely.
- Grind the pistachios in a food processor to a coarse crumb. Melt the butter and skim off the foam. Heat the oven to 170°C.
- Brush a roughly 25x35 cm tin with butter. Trim the phyllo sheets to the size of the tin and keep them under a damp cloth so they do not dry out.
- Lay half of the sheets in the tin one at a time, brushing each layer with butter.
- Spread all of the pistachios evenly over them, then layer the remaining sheets on top in the same way, buttering the top sheet generously.
- Cut all the way through into diamonds with a sharp knife. Pour the remaining butter over and bake for 45-50 minutes until golden.
- Pour the cold syrup along the cuts of the hot baklava straight from the oven. Leave at room temperature for at least 4 hours to soak before serving.
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