Baklava with pistachios
Votes: 2
Time: 25 min.
Complexity: easily
Complexity: easily
Baklava with pistachios - 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:
- 5 tbsp (70 g) butter
- 15 mini phyllo dough tartlets
- 1/4 cup chopped pistachios
- 1/4 cup honey
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1/4 tsp lemon zest
- 1/4 tsp ground allspice
- Grated chocolate
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Cooking the dish according to the recipe:
- Melt the butter in a frying pan over medium heat. Place the tartlets on a baking sheet and brush with 1 tablespoon of melted butter using a pastry brush. Bake the tartlets in a preheated oven at 180°C (350°F) until golden brown, 10 minutes.
- Add pistachios, honey, sugar, lemon juice, lemon zest, allspice, and a pinch of salt to the pan with melted butter. Heat the mixture, stirring, until thickened, about 5 minutes. Fill the tartlets with the filling and sprinkle with grated chocolate. Serve the baklava chilled.
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