Middle Eastern cooking: Pistachio baklava
Many people think pistachio baklava is hard to make, but it’s not as tricky as you might think. The key is getting the layers and brushing right. Follow this recipe from my baking cookbook, and you’ll be eating delicious warm baklava in no time!
Ingredients
Here’s what you need to make classic pistachio baklava for six to eight people:
- 2 packs of frozen filo pastry, thawed in the fridge overnight
- 610g white granulated sugar
- 1/2 tsp vanilla sugar
- 480ml water
- 300g raw unsalted pistachios
- 800g melted ghee or unsalted butter
- 5ml rose water (optional)
Instructions
The best pistachio baklava recipe
- Preheat the oven to 180° and prepare a 24cm (9 inch) round baking tray, greasing it with some of the ghee
- Mix 480g of the sugar, vanilla sugar, and water in a pan and cook on a high heat until it becomes thick and pourable, like honey. Take off the heat and set aside to cool
- Crush the pistachios, sugar, and rose water (if using) in a food processor. The nuts should still be quite coarse
- Layer six sheets of filo on top of each other in the baking tray, brushing each sheet with ghee before placing another on top
- Apply ghee on the top sheet and spread a cup of the pistachio mixture on top. Layer with another six sheets of filo and ghee, and spread another layer of pistachio mix. Repeat until you have three layers of pistachio, then layer another six sheets of filo and ghee
- Cut the baklava into equal squares or slices, and bake in the oven for 30 minutes until golden. When you take the baklava out of the oven, tilt the pan into the sink to get rid of any excess ghee
- Pour the cooled syrup on top of the baklava as soon as it comes out of the oven – this ensures it stays crunchy. Wait until it’s cooled and turn out onto a serving platter
Serve with crushed pistachios on top. Baklava is at its most delicious when eaten warm, but will last in an airtight container at room temperature for up to two days.
Notes
Want to know more about Middle Eastern cooking? Check out my baking cookbook
So there you have it; how to make crunchy baklava that the whole family will love! I enjoy a slice with a cup of hot mint tea or alternatively, a scoop of mastic ice cream. The creamy richness and subtle herby flavour is the perfect pairing.
My grandmother showed me how to cook many Middle Eastern recipes when I was younger. I want to share her delicious food with the world, so I wrote my baking cookbook, Sweet Love. In it, you’ll find out about Middle Eastern cooking as well as tips and tricks for creating fantastic family feasts!
Keywords: Middle Eastern cooking, baking cookbook
Ask someone to name an example of Midden Eastern cooking, and they are likely to say baklava. Made of layers of sugary pistachios and crunchy filo pastry, baklava is the equivalent of a sweet lasagne!
Many people think pistachio baklava is hard to make, but it’s not as tricky as you might think. The key is getting the layers and brushing right. Follow this recipe from my baking cookbook, and you’ll be eating delicious warm baklava in no time!
