Pistachio Baklawa Recipe Video
Summary
Ingredients
| Phyllo dough | 1 Pound (1 pack) | |
| Butter | 1 Cup (16 tbs), melted (2 sticks) | |
| For the filling | ||
| Pistachio | 16 Ounce, unsalted, roasted | |
| Granulated white sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon powder | 1⁄2 Teaspoon | |
| For the syrup | ||
| Honey | 1 Cup (16 tbs) | |
| Granulated white sugar | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Cardamoms | 4 | |
| Whole cloves | 10 | |
| Cinnamon stick | 1 | |
| Water | 1⁄2 Cup (8 tbs) | |
| Orange blossom water/Gulab jal | 2 Tablespoon | |
Nutrition Facts
Serving size
Calories 907 Calories from Fat 442
% Daily Value*
Total Fat 51 g79.1%
Saturated Fat 18.4 g91.8%
Trans Fat 0 g
Cholesterol 60.5 mg20.2%
Sodium 281.5 mg11.7%
Total Carbohydrates 104 g34.7%
Dietary Fiber 7.5 g30%
Sugars 61.6 g
Protein 16 g32.4%
Vitamin A 20.4% Vitamin C 7.1%
Calcium 8.4% Iron 24.7%
*Based on a 2000 Calorie diet
Directions
1. FILLING: In a food mixer put the pistachios, white sugar, and ground cinnamon and pulse to chop (Keep the pistachios into small chunks to get a crunchy texture in the baklawa).
2. Preheat your oven to 400 degrees F (200 degrees C).
MAKING
3. Brush a baking pan with melted butter then place a sheet of phyllo dough. Brush the phyllo dough with melted butter. Place another phyllo sheet and brush with melted butter again. Continue until 16 phyllo dough sheets are stacked.
4. Spread evenly the pistachio filling in the center.
5. Using scissors, cut the dough hanging from the pan edges and then push the tips towards the center. Brush with melted butter.
6. Cover the filling with another 16 sheets of phyllo dough, each brushed with melted butter.
7. Cut the hanging edges of dough and tuck in. Using a sharp knife, cut diagonals in the baklawa pie.
8. Place the baklawa in the oven and bake for around 40 minutes or until the top becomes golden brown.
9. SYRUP: While the baklawa is baking in a saucepan, add the honey, sugar, lemon juice, cardamom pods, whole cloves, cinnamon stick, and orange blossom water.
10. Cook the ingredients on medium heat until the sugar is completely dissolved. Stir from time to time with a wooden spoon.
11. Once the sugar is dissolved and the syrup starts bubbling, reduce the heat to low and let the syrup simmer until the baklawa is ready.
12. Pour the syrup in a jar and remove all the whole spices. The syrup should be warm.
13. Remove the baklawa from the oven once done.
14. Pour the syrup in the baklawa immediately after removing it from the oven. Pour just enough syrup to soak the baklawa - the amount of syrup used will depend on the size of the baklawa you are making (width and length of your pan).
15. Let the bakalwa sit, uncovered, for 4 hours until it soaks all the syrup then place it in the fridge for at least 1 hour before serving.
SERVING
16. In a serving plate, slice and serve the baklawa with Moroccan mint tea.
Chef
