Turkish pistachio baklava
Units
Temperature
Servings
Ingredients
- 450 g filo pastry, about 20 sheets rounded
- 300 g unsalted pistachios, finely chopped rounded
- 260 g clarified butter, melted rounded
- 450 g sugar rounded
- 350 ml water rounded
- 20 ml lemon juice rounded
- 2 g fine salt rounded
Method
Method
- Boil sugar and water for 8 minutes, add lemon juice, simmer 2 minutes, and cool completely.
- Mix pistachios with salt. Heat the oven to 170°C and butter a 23 x 33 cm metal tin.
- Layer half the filo, brushing every sheet very lightly with clarified butter. Spread pistachios evenly, reserving 30 g for garnish.
- Add remaining buttered filo, chill 10 minutes, then cut small diamonds all the way through. Bake 50 to 55 minutes until evenly amber.
- Pour cold syrup slowly over the hot pastry. Rest uncovered for 5 hours and garnish with reserved pistachio.
Notes
- Turkish-style pistachio baklava omits cinnamon so pistachio and butter remain clear.
- A fine, even nut layer gives clean slices and prevents the top from sliding.
- Keep the filo covered with a damp towel as you work; sheets left out go brittle within minutes.