In this Turkish recipe for baklava pistachios are used giving a colourful and fresh look to the finished pastry. Baklava can be a little time consuming to make with the process of layering the filo. However, every moment is worth it when you bite into these delicous sweet treats!
You might also like to watch Amal Malouf share the Syrian baklava recipe her mother taught her. Or, view our culturally diverse dessert recipes.
- 3 cups water
- scant 3 cups sugar
- 1 packet filo pastry
- 250 g unsalted butter, melted
- 250 g ground pistachios
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix together the water and sugar in a large saucepan over a low heat until the sugar dissolves. Simmer for 30 minutes to reduce to a syrup. Allow to cool.
Meanwhile, divide the filo in half and cut into sheets to fit a pastry tin (ideally about 30 x 20 cm). Brush the bottom of the tin with melted butter and cover with a sheet of filo pastry. Continue until you have used half the pastry. Cover with a thick layer of crushed pistachios and continue the pastry and butter process until the pastry is finished.
Score through the pastry layers carefully, making diamond shapes, about 5-6 cm long.
Bake in a moderate oven for about 15 minutes or until golden brown. While still hot, pour over the cooled syrup and set aside to cool before removing from the tray.