Pistachio Baklava

Baklava is a classic dessert that might seem intricate but is actually quite straightforward to prepare. This recipe uses pistachios for a rich and nutty flavor, and a touch of pistachio cream adds an indulgent twist. If pistachio cream isn't available, don't worry—crushed pistachios will suffice.

Ingredients

• 📦 1 package of phyllo dough (#4)
• 🧈 4 sticks of unsalted butter (melted)
• 🥜 2 cups of unsalted pistachios (crushed)
• 🍯 1 cup of pistachio cream

Simple Syrup:

• 🍚 3 cups sugar
• 💦 2 cups water
• 🍋 1 teaspoon lemon juice

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Instructions

1- Prepare the Simple Syrup:

• In a saucepan, combine 3 cups of sugar, 2 cups of water, and 1 teaspoon of lemon juice.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 12 minutes.
• Once done, set it aside to cool.

2- Prepare the Baklava:

• Preheat your oven to 350°F (175°C).
• Trim the phyllo dough to fit your baking pan. Keep all trimmings to use as the bottom layer.
• Butter the bottom of your baking pan, then lay down the trimmed phyllo pieces.
• Continue layering by adding butter in between each sheet until all the leftover pieces are used for the bottom layer.

3- Add the Filling:

• Spread the pistachio cream evenly over the phyllo layers.
• Sprinkle 1 cup of crushed pistachios over the pistachio cream.

4- Layer the Top:

• Place more phyllo sheets over the pistachio layer, continuing to butter each sheet.
• Once all sheets are used, cut the baklava into your desired shape (e.g., diamonds or squares).

5- Bake:

• Pour the remaining melted butter on top of the baklava.
• Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown.

6- Finishing Touch:

• Remove the baklava from the oven and immediately pour the simple syrup over the top.
• Garnish with the remaining crushed pistachios.

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: Approximately 24 pieces
Calories: Approx. 350 per serving
Protein: 4g
Fat: 22g
Carbohydrates: 35g
Equipment: Saucepan, baking pan, pastry brush

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Cooking Tips:

• Cover phyllo dough with a damp cloth while working to prevent drying out.

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