Greek Phyllo Dough Baklava with Pistachios
Votes: 6
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 40 pcs.
Complexity: easily
Quantity: 40 pcs.
Greek baklava made from filo dough with pistachios - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Baklava
- 450 g coarsely ground pistachios and/or walnuts, plus a little extra for garnish
- 1/2 tsp ground cinnamon or to taste
- 1 cup ground biscuits or breadcrumbs
- 450 g melted butter
- 16 sheets filo pastry, halved (thawed if frozen)
Syrup
- 3 tbsp. sugar
- 1 jar (170 - 225 g) honey
- 1 - 2 tablespoons fresh lemon juice
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Recipes with similar ingredients: filo dough, syrup, crackers, breadcrumbs, lemon juice, pistachios, walnuts, cinnamon, honey
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven. Preheat oven to 180°C. Combine nuts, cinnamon, and graham cracker crumbs in a bowl.
Grease a 23-33 cm baking dish with butter.
Place 10 pieces of filo dough in the pan, brushing each one with butter before adding the next (keep the remaining dough under a damp towel). Sprinkle the dough with 1/4 of the nut mixture. Top with 4 pieces of filo dough, brushing each one with butter before adding the next. Sprinkle with another 1/4 of the nut mixture.
Top with 4 more pieces of filo pastry, brushing each with butter, then top with the next 1/4 of the nut mixture, 4 more pieces of pastry, brushed with butter, and then the remaining nuts. - Place the remaining 10 sheets of phyllo on top of the nuts, brushing each with butter and then brushing the surface again with butter. Cut the baklava into strips about 4 cm wide. Then make diagonal cuts, about 4 cm apart, to create diamond shapes. Bake until golden brown, about 1 hour.
Meanwhile, prepare the syrup: In a saucepan over medium heat, bring the sugar, honey, and 1.5 cups of water to a boil. Cook for 10-15 minutes. Add the lemon juice and cook for another 2 minutes, then let cool slightly.
Pour the syrup over the warm baklava and let it soak, uncovered, for at least 6 hours or overnight. Garnish with nuts.
Categories:
recipe / Desserts / Cakes / Greek cuisine / Michael Symon
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