Nutritional information is an estimate and provided to you as a courtesy. Add the nut mixture on top of the phyllo dough, and use a spoon to make sure it lays flat. Sprinkle the last 2 tablespoons of pistachios on top, and let the dish cool completely. First mix together the ground flax and water and allow to sit for 10-15 minutes to. Make sure the phyllo is completely defrosted before you use it. Unroasted, unsalted pistachios. This is one time when that best by date really makes a difference. Making the syrup is as easy as mixing some water, sugar, honey, and lemon juice together. Choose whichever is most visually appealing to you. So if youd like to try more Lebanese dessert recipes that use simple syrup, here are a few that my family loves to make:Lebanese Shaabiyat Dessert,Lebanese Nights Dessert, and my Walnut Baklava recipe. Let the baklava cool down to room temperature before serving. Remaining ingredients: Add 2 more sheets of phyllo then brush the top with butter. If the syrup is hot, youll find that you baklava does not come out crunchy. If you need to, cut the phyllo dough to fit the baking dish, and cover it with a damp kitchen towel so it doesn't dry out while you put the baklava together. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Not sure what went wrong for you but Im sorry it didnt turn out for you as expected. I hope you enjoy all the recipes I share with you, including this delicious Pistachio Baklava recipe. Then remove it from the fridge one hour before starting to come to room temperature. Required fields are marked *. Heres a summary ofhow to layer your baklava. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used. Join me for me for struggles and laughs and some crazy concoctions. Sprinkle ⅓ of the walnuts into the baking dish. During my testing, the key for me was to reduce the honey syrup and infuse the orange, cinnamon, and cloves flavors during the process. Youll know that your pistachio baklava is going bad when it starts to dry up.If you want to freeze your dessert, you can! Preheat the oven to 350 degrees Fahrenheit. The stuff is thinner than paper. Brush 9-inch by 13-inch baking dish with butter. Keep on reading if you want to learn how to make baklava from scratch with some step by step photos to guide you through it! When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Remove the pan from the refrigerator and use a very sharp knife to cut the firmed up baklava five times lengthwise. When the baklava is baked through, reheat the syrup until it comes to a simmer. Directions. The baklava will shrink a bit as it bakes, thats totally normal. The Lebanese version of baklava has a distinct flavor that will please even the most discriminating palate, whereas the Greek version is more commonly found. When the baklava is done, take it out of the oven and slowly pour the cold syrup over the hot baklava. Unwrap and spread out the phyllo on a large cutting board, then use your hands to flatten it. Let cool, then add them, along with the pistachios, to a food processor bowl and process in quick bursts until finely chopped. Repeat the phyllo dough and butter layers again for another 7 layers on top of the nut mixture. cup (1 stick) unsalted butter, melted, plus more for the pan, 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator, 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor. Using paper overhang, lift baklava onto a cutting board. When not reducing the syrup, I found that it would be too thin tasting and very runny even after setting up overnight. Dont overprocess the nuts. I think it would also be fun to experiment with pecans or even macadamia nuts (like in these Cocadas). Process the pistachios and powdered sugar in a processor. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. You should get about 1 1/8 cups (255 grams or 9 ounces) of clarified butter. Thirdly, watch out for signs of nuts that have dried out or have a . The second layer Place 5 sheets of phyllo dough brushing each one with butter. Overnight in the refrigerator is best. Place these on to the parchment-lined baking sheet, allowing 1 inch between each one. Keto Diet Tips & Recipes on Instagram: "Fool-proof lowcarb + keto It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Its easy to make and always a crowd pleaser! Baklava | RecipeTin Eats Its actually even tastier if you make it ahead of time as it gives the baklava time to absorb the simple syrup that is poured on top. BEST Air Fryer Baklava (Salted Caramel) | J Cooking Odyssey Put the pistachios and walnuts in a bowl, then add the cinnamon, cloves, and granulated sugar and mix to combine. Do not get salted pistachios. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. This will take about 5 to 15 minutes depending upon how high your heat is, but dont rush it or the butter could burn. However, due to the long history of baklava, traditional may slightly differ with regional differences. If the top is getting too brown, cover it with a piece of foil. Before brushing the top of the 5th sheet, press down the surface very well with your palm to compress the nuts. Melissa Clark, Featured in: Turkish Sweets Are the Essence of a Nation, 332 calories; 20 grams fat; 10 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 4 grams protein; 87 milligrams sodium. Baklava Recipe - Sugar Spun Run Set the pan on a heat-proof, level counter top, and drizzle the syrup evenly over the baked baklava. Use the nicest, most intact sheets of the remaining 10 phyllo sheets to make layers in the pan. Let the baklava cool completely on a wire rack, uncovered at room temperature. If youre making simple syrup from scratch for this pistachio baklava, then youre likely to have some left over. Pulse the pistachios in the food processor until finely chopped or coarsely ground. This prevents you from having to refreeze the baklava. Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. In a way, you can use butter as you can make ghee with butter. Garnish with finely chopped pistachios or walnuts if desired. Bring to a boil, reduce heat and simmer for about 25 minutes. Sprinkle another ⅓ of the walnuts into the baking dish. This recipe is a labour of love but it is worth every minute! Now you cut it into diamonds or rectangles then pop it into the oven. Preheat the oven to 160'C fan/180'C conventional and line and grease a 2lb loaf tin. Then cut diagonally so that each piece of baklava is in the shape of a diamond. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); My husband absolutely loves it. Buttery pistachios have a starring role in this baklava and are supported by toasted almonds and walnuts, a cardamom and cinnamon spice mixture, and an orange, honey, cardamom scented syrup. While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This method requires only a gentle brushing and not all of the doughs edges should be buttered. Then comes some walnuts, more phyllo, more butter, more walnuts, and on you go until your ingredients run out. Add the remaining ground nut mixture and spread to the edges of the pan. Thank you for sharing your recipe. The fourth layer Place 5 sheets of phyllo dough brushing each one with butter. Baklava was soggy and wet. As soon as you take the baklava out of the oven, pour the cooled syrup over the lines where you cut it until you have about 2 tablespoons left (the syrup will sizzle when it hits the hot pan). The Greeks made the recipe with phyllo dough, the very thin dough that we use in this recipe. Your email address will not be published. Butter bottom and sides of an 8-inch square baking dish. Unfold the phyllo sheets and smooth out to flatten. teaspoon salt. Its rich, its buttery, its sweet, and its filled with 3 layers of ground pistachio. Unroasted, unsalted walnuts. Sprinkle half of the filling evenly over the phyllo in the pan . If theres still kind of frozen and damp, the moisture will make the phyllo hard to work with.