Ultra Delicious Pistachio Baklava
Dive into the enchanting world of oriental desserts with this flaky pistachio baklava. This sweet and crispy delight, made with thin filo pastry sheets, fragrant pistachios and a honeyed syrup, is a true treat for the taste buds. Its flaky texture and balanced taste between sweet and crunchy make it an exceptional dessert, perfect for impressing your guests on a special occasion or for elevating a gourmet snack. By following the detailed steps, you will master the art of layering the filo sheets and soaking everything in a flavored syrup for an irresistible result. This homemade baklava promises a sensory journey to the Orient, to be enjoyed with mint tea for a complete experience.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the filling: In a blender, coarsely grind the pistachios. Set aside.
- 2
Melt the butter over low heat or in the microwave. Let cool slightly.
- 3
Build the layers: On a work surface, place a sheet of filo pastry. Brush it with melted butter. Layer and brush 4 sheets of filo pastry.
- 4
Fill: Evenly spread the ground pistachios over the 4 layered sheets.
- 5
Cover with 3 additional sheets of filo pastry, brushing each one.
- 6
Shape: Cut the preparation into triangles or rectangles. Place on a baking sheet with parchment paper, spacing them apart.
- 7
Bake: Preheat the oven to 180°C. Bake for 30-35 minutes until golden and crispy.
- 8
Prepare the syrup: In a saucepan, heat the water, sugar and honey. Bring to a boil and cook for 8-10 minutes. Remove from heat, add the lemon juice and orange blossom water.
- 9
Soak: Pour the hot syrup over the baklava just out of the oven. Let rest for at least 1 hour.
- Storage: Baklava keeps for 3-4 days in an airtight container at room temperature. Avoid the refrigerator to preserve crispiness.
- Buttering: Use a silicone brush to generously butter without tearing the filo sheets.
- Resting: Let rest for at least 1 hour after soaking with syrup so the flavors meld and the texture balances.
- Serving: Serve at room temperature, accompanied by mint tea or Turkish coffee.
- Variations: Replace pistachios with almonds or walnuts, or flavor with cinnamon or rose water.
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