I have been totally craving baklava lately. It is indeed delicious. Take the pan off the heat and let the butter sit for 10 minutes. Place one sheet of phyllo and brush again with ghee. You can freeze baklava by wrapping it up tightly and before freezing it for up to 3 months. One more layer ground pistachios and this time for the final layer, top with 10 sheets of phyllo instead of 5, just like we did in the bottom layer. Cover the phyllo with a slightly damp tea towel to keep it from drying out. Keep on reading if you want to learn how to make baklava from scratch with some step by step photos to guide you through it! You can choose whichever way you like best for decoration! You should get about 1 1/8 cups (255 grams or 9 ounces) of clarified butter. I love this it sounds amazing! Trim the phyllo dough to fit the baking pan as best as you can. Cut two sheets of parchment paper that are 8 inches by 13 inches. Layer remaining 10 pieces of phyllo on top of nuts, brushing each with butter. Its rich, its buttery, its sweet, and its filled with 3 layers of ground pistachio. Place the walnuts and cinnamon in your food processor and pulse until chopped. Learn to perfect classic dough recipes such as one-hour whole wheat bread, buttery soft pretzels, or delicious bagels. Sprinkle another 3/4 cup of nut mixture. If you forget to do this, your sheets might crack as you lift them to transfer to the pan. Alternate with layers of phyllo pastry, brushing every sheet with butter, and walnuts. Before using, bring it back to room temperature.). Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts. Busy mom | Photographer | Modern Memory Documenter | Blogger. It is made with layers of thin phyllo dough, filled with a delicious walnut and pistachio mixture, and topped with a sweet syrup. Notify me of follow-up comments by email. NYT Cooking is a subscription service of The New York Times. Worst case scenario? Set the pan on a heat-proof, level counter top, and drizzle the syrup evenly over the baked baklava. Pulse the pistachios in the food processor until finely chopped or coarsely ground. Baklava is a traditional Middle Eastern dessert that is made with layers of phyllo dough, honey, and nuts. The nuts are typically finely chopped before being added to the mixture, and then the entire mixture is baked until it is golden and crispy. Ground nutmeg Fresh grated is best in our opinion. Preheat oven to 350 F. Make the pistachio filling: Process the pistachios and powdered sugar in a processor. Cut the phyllo pastry in half so that you have 2 9" wide pieces. Dont grind the nuts too fine. Baklava is a delicious and unique dessert that is sure to please any nut lover. Make the baklava the day before planning to serve it. Then use a pastry brush to brush the bottom and sides of a 913 glass dish with the melted butter. Soak the Spring Roll Wrappers in warm water for about 10 seconds or until pliable. Answered on 2nd October 2020. Published on Sep 8, 2021 Modified: Sep 7, 2021 by The Foreign Fork This post may contain affiliate links which wont change your price but will share some commission. Now you cut it into diamonds or rectangles then pop it into the oven. Brush lightly with butter then add 2 more sheets of phyllo. However, at the end of it, this pistachio baklava is 100% worth it! In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Add in one sheet over the nuts and brush by dabbing only because it will move if you brush it normally. Making it from scratch, everyone is always super impressed with the end result and they always eat every last piece! Mix until the sugar dissolves into the water. Bring it to boil and simmer for 5 minutes while stirring constantly. Take it off the heat and stir in the orange blossom water once it has boiled. Instructions. Your email address will not be published. Two of my favorite sweet treats but I store-bought for years! Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. Pistachios are prized for their mild, buttery flavor and green color. This particular recipe only uses pistachio nuts as they have a good colour and a slighty sweet flavour. Then turn your pan and cut across diagonally, creating diamond shapes. I usually strain it into a large glass measuring cup to help it cool faster. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Sprinkle ⅓ of the walnuts into the baking dish. My goal is to make your cooking experience a lot easier and yummier! Unroasted, unsalted walnuts. Cut the remaining dough block in to nine 1-inch wide slices, creating sticks 1-inch wide x 5 inches long. Be sure to start your syrup early so it has time to cool. Leigh Harriss labor of love is recreating her Italian familys recipes and the art and science of baking. Remaining ingredients: By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Use the nicest, most intact sheets of the remaining 10 phyllo sheets to make layers in the pan. Easy! However, there are some slight differences in recipe and ingredients used to make baklava. Be sure to start your syrup early so it has time to cool. Melt the 1 1/2 cups (340g/12oz) of butter slowly over medium-low heat until the milk solids have separated from the butterfat and settled on the bottom of the pan. Phyllo Dough Sheets, thawed and cut in half. Baklava is a delicious layered pastry dessert that is traditionally made from phyllo pastry sheets that are filled with chopped nuts, and sweetened with syrup or honey. Add lemon juice, and boil 2 more minutes, then let cool slightly. Use fresh squeezed juice if you can, but pre-bottled lemon juice will also work. Stir everything together and bring it to a boil. Sprinkle with another quarter of nut mixture. To cut the pastry, make 3 even slices lengthwise so you have a total of 4 (1 1/2 inch) wide strips. Note: You can make the syrup up to a week in advance and store it in the fridge. Repeat with 6 more phyllo sheets, ghee or butter, and the last cup of pistachios. I found that reserving a little of the syrup and spooning a few drops on the center of each piece, then placing a pinch or so of the garnish on helped it stick in place better. Preheat the oven to 350 degrees F. Add cashews, shelled pistachios, and walnuts to a large baking sheet. Copyright 2016 Woodland Foods. I cant help myself around it. Happy to hear you enjoyed the recipe! Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Not Your Mamas Canning Book: Modern Canned Goods and What to Make with Them is available to order through these fine retailers! Sprinkle another 3/4 cup of nut mixture. Bring sugar, honey and water to a boil in saucepan over medium heat and cook for 10 to 15 minutes. I hope you enjoy all the recipes I share with you, including this delicious Pistachio Baklava recipe. Turkish Sweets Are the Essence of a Nation, pound phyllo dough, defrosted overnight in the refrigerator. Then remove from the fridge one hour before starting to come to room temperature. Lay a sheet of phyllo dough in the glass pan, then brush the phyllo dough with melted butter. This baklava recipe combines crispy, flaky layers of cinnamon-scented honey-soaked phyllo dough stuffed with warm spiced walnuts and pistachios. However, due to the long history of baklava, traditional may slightly differ with regional differences. Good pistachio nuts look full and rounded on the outside. That will keep the phyllo from drying out as much. I am not a selfish person by any means, but baklava will let that trait peak its ugly little head out of its normal hiding place Ive had the most incredible baklava from a secret place in Nazereth. Butter bottom and sides of an 8-inch square baking dish. After your Cardamom Pistachio Baklava is assembled, refrigerate it for at least 30 minutes but up to an hour before baking. Note: The information shown is Edamams estimate based on available ingredients and preparation. teaspoon salt. Layer 6 more sheets of phyllo in the pan, brushing each one with more ghee or clarified butter, and then add another cup of pistachios on top. Remove syrup from heat; set aside. Third layer Place 5 sheets of phyllo dough brushing each one with butter. It is a sweet sugar syrup that is infused with rose and orange blossom water, lending the baklava a fragrant floral note. This will give you five very long rectangles. Baklava is a type of pastry that usually has chopped nuts in between layers of filo dough that have been brushed with oil or butter and soaked in a mixture of honey and sugar syrup. It is important not to melt the butter in a bowl, but rather to melt it in a bowl at room temperature. Preheat oven to 350 degrees. Built by Embark. Shake the wrapper to remove excess water So, I know that it's a bit of a broad statement to say that Greek baklava is made with honey, walnuts, and cinnamon, while Turkish baklava is made with a sugar syrup, pistachios, and lemon juice, with no spices or other flavors added. Remove from the oven and immediately pour or spoon the cooled syrup over the hot baklava. If it has a foul smell, almost like paint or nail polish remover, it has probably gone off. Combine nuts, sugar, cinnamon, and salt in the basin of a food processor and pulse until nuts are finely chopped (about eight 1-second pulses). Your email address will not be published. Bake until lightly browned, about 45 minutes. teaspoon ground cinnamon. We threw it out. In this article, well discuss the benefits of mixing pistachios and walnuts, as well as some tips for doing so. Top with 2 sheets of phyllo. Thaw overnight in the refrigerator. Use whatever their most recommended instructions are vs. the speed thaw method some have on the boxes. salted pistachios I use salted pistachios for a sweet-salted pistachios flavor. Im the owner of Shari Blogs which is dedicated to cooking and lifestyle tips. He has type 2 diabetes and I used 1Tbsp stevia instead of icing sugar, then I used sugar free maple syrup instead of simple syrup. Cut the dough into 12 squares or 24 triangles. Before brushing the top of the 5th sheet, press down the surface very well with your palm to compress the nuts. Bring to a boil, then turn the heat down to medium-low and let it simmer for 20 to 25 minutes, or until it has become slightly thicker and turned a golden color. Same as I did with our Panettone Recipe. Pulse the pistachios in a food processor for about fifteen 1-second pulses, or until they are very finely chopped. How to Make Baklava Cups: Preheat Oven to 350F. Our concern would be that a filling made with chestnuts may end up being too soft and slightly soggy. Make 5 cuts vertically and about 8 cuts diagonally. Not too fine. To check if the bottom layers are done, lift up a corner of one of the rectangles with a knife. I dont have much of a sweet tooth, but if you set a tray of lovely little baklava pieces in front of me, you may not want to stand between it and me. Be the first to leave one. Sprinkle another 3/4 cup of nut mixture. Hello Reader! If your phyllo pastry rips, its ok, dont fret. Tips, tricks & recipes to an effortless -- and delicious -- dinner! Press the mixture firmly into the baking dish you have already prepared. We are committed to excellence in food safety, quality, and sourcing by providing our customers unique value, unrivaled variety, and convenience in tandem with an array of best in class services aimed at exceeding expectations. Despite puff pastry dough being flakey in texture, the two cannot be swapped for this baklava. Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary). Cover the pastry sheets with a sheet of parchment paper and then a clean damp towel. Set it aside to cool. When you need to brush the phyllo with butter, you can reduce the tearing that occurs by drizzling the butter over it first, then brushing. Pistachio Baklava is a dessert with a longer shelf-life than most. Phyllo pastry needs to thaw before you can use it. This pistachio halvah is delightfully nutty, and after it sits for a couple of days, it will form its signature crystalline texture. Assembling the baklava is all about layers. When the butter is too hot, the dough becomes too wet and soggy. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of nut mixture, 4 more pieces of phyllo with butter, and remaining nuts. To reduce the soggyness of baklava, either hot syrup or cold syrup can be used over it. Remove from the oven and immediately pour or spoon the cooled syrup over the hot baklava. Add the pistachios into a food processor and pulse until roughly chopped. 3. Wow! Bake uncovered for 35 to 40 minutes, or until the top is golden brown. Both versions of baklava use a combination of butter, sugar, nuts, and phyllo dough. Melissa Clark, Featured in: Turkish Sweets Are the Essence of a Nation, 332 calories; 20 grams fat; 10 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 4 grams protein; 87 milligrams sodium. Preheat the oven to 350 degrees F. Prepare a 913 baking pan by brushing some of the melted butter over the bottom. Reheat syrup over medium heat; pour over the hot pastry. I like to finish the top of the baklava with 810 layers of phyllo. Serve at room temperature. You will just need 1 pound of nuts in total, so feel free to choose one or mix together a few different kinds of nuts. Pistachio and cardamom is likewell, I cant think of anything better except surrounding them with flaky pastry! Lay the 9-inch by 13-inch pan you'll be using on top of the phyllo to use as a template to trim the dough to the size of the pan. (Once baklava has cooled, it can be served, but the taste and texture will be better if it sits for at least 8 hours. cup blanched unsalted almonds, coarsely chopped. In a medium pot, combine water and sugar. Remove zest and cinnamon stick from syrup; discard. There are many different nuts that can be used to make baklavawalnuts and pistachios are common choices. All rights reserved. 2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios) 1/2 tsp cinnamon 3 Tbsp unsalted butter, melted Melted chocolate chips to drizzle for garnish, optional. Filling: cup unsalted pistachios, coarsely chopped. Eight layers of phyllo and butter line the bottom of a baking dish. Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter. This post may contain affiliate links, read my. Let cool, then add them, along with the pistachios, to a food processor bowl and process in quick bursts until finely chopped. Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. You can do as few as 8 diagonal cuts or as many as 12, depending on the size of the pieces you want your baklava to be when done. Whether served as a snack between meals or for special occasions, baklava is sure to please with its sweet and crunchy texture. Brush the bottom and sides of with the melted butter. Transfer to oven and bake until golden, about 1 hour. Mix well, then set aside to cool down completely. Puff pastry puffs up while it bakes so it isnt ideal in a baklava. Bake for 60 minutes, until the top is golden brown and the phyllo layers at the bottom are cooked all the way through. Yes, I have frozen it with success. Finally, brush the edges of the pastry lightly with an egg wash to bake and seal the edges, and do not microwave phyllo pastry or pies because the bubbles will make the pastries soggy and limp. The Lebanese version of baklava has a distinct flavor that will please even the most discriminating palate, whereas the Greek version is more commonly found. Be sure to pour the orange and cardamom honey syrup over the baklava when its hot from the oven. When not reducing the syrup, I found that it would be too thin tasting and very runny even after setting up overnight. The dessert is best when it soaks in the honey overnight, so make it the night before you want to serve it! Phyllo pastry dries out quickly once its unwrapped so have everything ready to go before you open the package. So, if you want to make your baklava even more delicious and stunning, read on to learn more about this wonderful nutty combination. 15 minutes, plus 15 to 30 minutes resting. Then, use a spoon to carefully remove the foam from the surface. Fourth layer Place 5 sheets of phyllo dough brushing each one with butter. I think it would also be fun to experiment with pecans or even macadamia nuts (like in these Cocadas). Butter the bottom and sides of a square 8-inch baking dish with butter. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with nuts and butter. Take the syrup off the heat and set it aside. This version is made with pistachio but I have a walnut version too if youd like to give that a try! Add in 1 of the ground pistachio and spread evenly. Add 1/2 of the ground nut and spice mixture to the pan and spread it out evenly to the edges of the pan, then lay a sheet of phyllo over it then gently brush with butter. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. I call that good thinking! Keep your remaining phyllo dough covered with a damp towel while not in use. The origin of baklava is hard to pinpoint as it pre-dates the Ottoman-era! Sprinkle another 3/4 cup of nut mixture. The goal is to combine the crispiness . When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Use sheets with tears in the middle layers, where they won't be seen. 67 likes, 3 comments - Keto.diet (@ketodiets_recipes) on Instagram: "Fool-proof lowcarb + keto "baklava" pancakes topped with a pistachio cardamom whip cream ." Keto.diet on Instagram: "Fool-proof lowcarb + keto "baklava" pancakes topped with a pistachio cardamom whip cream . Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. Im sorry to be the bearer of bad news, but you absolutely need to let the syrup soaked baklava stand for at least 6 but preferably 8 hours after being made. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Please leave a comment below letting me know what should be different, and I will rework the recipe. Wrap phyllo in plastic wrap and place a damp kitchen towel on top to keep it from drying out.