Prep time: 45 mins | Cook time: 1 hr 30 mins | Additional time: 8 hrs | Total time: 10 hrs 15 mins | Yield: MAKES ABOUT 40 PIECES
It takes thirty layers of flaky, buttery phyllo and a mountain of aromatic pistachios to create the light, creamy baklava you’d expect from a traditional Turkish bakery.
INGREDIENTS
SUGAR SYRUP:
A squeeze of lemon
1¾ c. (350 grams) granulated sugar
1 1/2 tbsp (28 grams/1 ounce) glucose syrup (optional, but recommended)
¾ c. water
1 tbsp orange blossom water (more or less according to taste)
⅛ tsp table salt
NUT FILLING:
3 c. (340 grams/12 ounces) shelled raw unsalted pistachios, plus more for garnish
PASTRY:
1 1/8 c. (255 grams/9 ounces) melted ghee (or 1 ½ c. (340 grams/12 ounces) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 c. clarified)
2 (500 grams/8 ounces each) packages of phyllo dough, a total of 30 sheets thawed
HOW TO MAKE PISTACHIO BAKLAVA
SUGAR SYRUP:
Step 1: Mix the sugar, water, glucose syrup (if using), lemon, and salt in a small saucepan. Bring the mixture to a full boil on medium-high heat, stirring often to make sure the sugar dissolves. Remove from the heat once boiled and whisk in the orange blossom water.
Step 2: To a measuring cup with a spout or gravy boat, transfer the sugar syrup. Let it cool fully before using.
PASTRY:
Step 3: To the lower-middle position, adjust the oven rack. Then, preheat the oven to 150 degrees C or 300 degrees F.
Step 4: In a food processor, pulse the pistachios in about fifteen 1-second pulses until finely chopped. To a bowl, transfer the chopped pistachios.
Step 5: Using ghee or clarified butter, grease a 13 x 9-inch baking pan. On a large cutting board, unwrap and unfold the phyllo. Using your hands, smooth out and flatten the phyllo. Adjust the size of the phyllo using the pan as a guide and cut off the excess to fit it into the pan. Tent the phyllo with plastic wrap followed by a damp kitchen towel. This will prevent the phyllo from drying.
Step 6: In the bottom of the prepared pan, lay 1 sheet of phyllo and brush/coat with ghee or clarified butter. Into the pan, layer seven more sheets of phyllo, brushing each with more ghee/butter. On top, add 1 c. of the ground pistachios, evenly spreading it.
Step 7: Into the pan, layer six more sheets of phyllo, brushing each with more ghee/butter. On top, spread another 1 c. of pistachios. Then, repeat with another 6 sheets of phyllo, more ghee/butter, and the rest of the pistachios.
Step 8: Using the most intact sheets, layer the rest of the 10 sheets of phyllo into the pan, brushing each layer, except the last layer. Compress the layers using the palm of your hands working from the middle outward and press out any air pockets.
Step 9: Into diamonds, slice the baklava using a sharp knife (5 cuts vertical and 8 cuts diagonal). Brush with the rest of the ghee/butter.
Step 10: Bake in the preheated oven for 1 1/2 to 1 3/4 hours, rotating the pan halfway until the baklava is golden and crisp.
Step 11: Pour the cooled syrup over the cut lines right away removing the baklava from the oven until only about 2 tbsp remain. Over the surface, drizzle the rest of the syrup. With a pinch of ground pistachio, garnish each center of the pieces.
Step 12: On a wire rack, cool the baklava for 3 hours at room temperature. Then, tent with foil and set aside for at least 8 hours before serving.
TO CLARIFY THE BUTTER (IF USING INSTEAD OF GHEE):
Step 13: On medium-low heat, slowly melt 1 1/2 cups (340 grams/12 ounces) of butter. Allow the butter to sit for 10 minutes before skimming the foam on the surface using a spoon. Into a bowl, pour the clear butterfat, leaving all the milk solids in the pan. You should have around 1 1/8 c. (255 grams/9 ounces) clarified butter.
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