Pistachio baklava
Dimitra's Dishes · ♥ 2.5K likes · 91.6K views · 9 min video
Read about phyllo and strudel in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 cup granulated sugar
- 2 cup water
Combine the sugar, water and lemon juice in a pot and cook over medium heat until the sugar melts.
Making the honey syrup
- ½ whole lemon
- 1 cup honey
- 1–2 tbsp rose water
- 1 tsp pure vanilla extract
Add the honey, rose water and vanilla; take off the heat and cool completely.
- 1 lb number four filo
Pulse the pistachios until finely chopped but not a paste, leaving some bigger pieces for crunch.
- 3 cup shelled roasted salted pistachios
Layer about 10 sheets of filo without buttering between layers; sprinkle a handful of pistachios.
Layering without buttering each sheet
Continue in layers of about four to six sheets with pistachios between, using the smaller sheets first and keeping the remaining sheets for the top.
Cut three strips one way and four the other for 12 squares, then each square diagonally for 24 triangles.
Cutting into squares and triangles
Pour all the melted butter over the top; it bakes through the layers.
Pouring the butter over the top
Bake at 325F for about an hour and 20 minutes to an hour and a half, until golden.