Prep Time: 40 mins | Cook Time: 1 hr 30 mins | Additional Time: 8 hrs | Total Time: 10 hrs 15 mins | Yield: 40 Servings
Oh, my! This Pistachio Balaklava is super legit! Try it now, friends!
FOR SUGAR SYRUP:
1¾ c (350g) granulated sugar
¾ c water
1 1/2 tbsp (28g/ 1 ounces) glucose syrup (optional, but recommended)
A squeeze of lemon
⅛ tsp table salt
1 tbsp orange blossom water (more or less according to taste)
FOR THE NUT FILLING:
3 c (340 g/ 12 ounces) shelled, raw unsalted pistachios, plus more for garnish
FOR THE PASTRY:
2 (500g/ 8 ounces each) packages phyllo dough, a total of 30 sheets thawed
1 1/8 c (255g/ 9 ounces) melted ghee (or 1 ½ c (340g/ 12 ounces) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 c clarified)
For the Sugar Syrup:
Step 1: Place a small saucepan on the stove and turn the heat to medium-high.
Step 2: Add water, sugar, lemon, glucose syrup, and salt. Stir until well mixed and allow it to boil.
Step 3: Remove the pan from the heat and add the orange blossom water. Stir until well mixed.
Step 4: Remove from the heat and transfer the mixture into a gravy boat, then set it aside.
For the Pastry:
Step 1: Put the oven rack on the lower-middle position, then preheat the oven to 300 degrees F or 150 degrees C.
Step 2: Put the pistachios into the food processor. Pulse until finely chopped, then move it into a mixing bowl.
Step 3: Brush with ghee a 13×9-inch baking pan.
Step 4: Place the phyllo onto a cutting board and unfold. Shape the phyllo to fit a pan, then cover it with plastic wrap and a damp towel.
Step 5: Put 1 1 sheet of phyllo on the bottom of the pan and coat it generously with ghee or butter. Repeat until all the 7 phyllo sheets are arranged in layers.
Step 6: Spread 1 cup of ground pistachios on top of the phyllo. Repeat until everything is arranged in layers.
Step 7: Place it inside the preheated oven and bake for 1 1/2 hours or until crispy and golden. Make sure to rotate the pan halfway through the baking time.
Step 8: Remove from the oven and spread the cooled syrup on top as well a ground pistachios.
Step 9: Let it sit at room temperature to cool for at least 3 hours.
Step 10: Cover it with aluminium foil and allow it to rest for 8 more hours.
Step 11: Serve and enjoy!
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