Honey Pistachio Baklava
Calories: 12
Adjust Servings Here: 10 servings
Description
Baklava is a popular Middle Eastern dessert with thin crisp layers of buttered filo sheets layered with a sweet pistachio mixture, baked crisp, then soaked in sugar syrup that just melts in the mouth. This simple, easy, and effortless recipe for honey pistachio baklava makes the most decadent baklava you will ever taste.
Ingredients
Filo layers
Honey syrup
- ¼ cup (50 g) Sugar
- 2 tbsp Honey
- 2 tbsp Water
- 2 tbsp Rose water
- 1 tbsp Lemon juice
- ½ tsp Lemon zest
- 1 Cinnamon stick
Instructions
Prepare
- Make sure the filo pastry is thawed - keep wrapped to prevent drying out.
- Preheat the oven to 170 °C / 340°F
- Melt butter and cool to room temperature.
Make Syrup
- In a saucepan, combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water.
- Boil on medium-low until sugar is dissolved.
- Once all the sugar is dissolved, let it simmer on low for 5 minutes.
- Sieve through a strainer to remove zest and cinnamon stick.
- Set aside to cool completely.
Make nut mixture
- Pulse the pistachio nuts in a food processor.
- Remove some while still coarse and pulse the remaining some more for a finer consistency. This will add a nice texture and taste.
- Add sugar and combine well. Set aside
Assembly
- Use an 8 x 10 rectangular pan or a 10 x 10-inch square pan.
- Lightly brush with melted butter.
- Cut the stack of filo into 4. Now you have 12 filo sheets. Measure the filo to your pan and cut off any excess.
- Place the first sheet of filo in the pan.
- Lightly brush with melted butter.
- Continue to add five sheets, lightly brushing with melted butter.
- Sprinkle 1/4 of the pistachio mixture.
- Now add three layers of filo, lightly brush each with melted butter.
- Followed by another 1/4 of the pistachio mixture.
- Continue layering three filo and pistachio, until you have used up all the pistachio mixture.
- Finally, add the last five layers of filo for the top.
- So you should have 5 filo sheets + nuts then 3 filo sheets + nuts, then 3 filo sheets + nuts again 3 filo sheets + nuts and final 5 filo sheets. (This doesn't have to be exact.)
- Brush the last and top of the filo with any remaining melted butter - this will give a nice golden top.
Score and bake
- Using a sharp knife, cut the layers into squares.
- I prefer to cut a line in the middle in both directions and then cut more on either side of those lines.
- Place the baklava in the oven and bake until golden, for about 30 minutes.
Syrup and cool
- Once the baklava has been baked, let it cool in the pan for 5 minutes.
- Then, pour the prepared, cooled sugar/honey syrup evenly over the top.
- This will soak into the layers while the baklava is cooling.
Storage
- This baklava will stay at room temperature for up to a week.
- I don't like to keep it in the fridge as the butter cools, making it dry.
- You can freeze baklava for up to a month. Thaw in the fridge overnight, then on the countertop before you serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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