Ingredients
- 2 cups of sugar or 400 g
- 1 cup of water or 250 ml
- 1 tablespoon of lemon juice
- For the Baklawa:
- 15 sheets of filo pastry,
- ¾ cup butter or 150 g, melted
- ¼ cup caster sugar or 50 g
- 1 cup of ground almonds or 100 g, mixed with powdered sugar
- For the garnish:
- 2 ½ cups of pistachio nuts or 375 g
- 1 can of sweetened condensed milk or 397 g
- 3 slices of toast, crust removed
- 1 tablespoon of flower water
- 2 tablespoons of rose water
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Preparation
This Pistachio Baklawa recipe is simply sublime. The leaves are very crispy with a stuffing made of pistachios. The taste and texture are closer to the baklawas found in Lebanon. There is absolutely nothing difficult about this recipe and guests will be amazed at its flavor, especially with mint tea.
To prepare the syrup:
In a small saucepan, dissolve the sugar in the water and bring to the boil, then simmer until it becomes a syrup. Add the lemon juice and let cool.
To prepare the filling:
Mix all the ingredients for the stuffing in an electric mixer, beat and mix well and set aside.
To prepare the baklawa:
Choose a 40cm x 30cm baking dish, place 1 sheet of filo pastry, brush with butter and repeat the same thing with 5 more sheets.
Lay 1 sheet of filo pastry to cover the stuffing, brush with butter and sprinkle with a little almond mixture.
Cover with another sheet. Sprinkle with the almond mixture and repeat the operation with the remaining leaves.
Brush the surface with melted butter, then cut parallel lines using a rolling pin to obtain diamond shapes.
Bake in a preheated oven at 185°C hot oven for 25-30 minutes or until they become golden in color.
Pour the warm syrup over the baklawa as soon as it comes out of the oven.
