Pistachio Baklava Recipe
Another sweetness from baklava pastry family : pistachio baklava as the name it’s been called with is quite unusual, if translated from Armenian: lady’s belly button.
I’ll skip the name and simply call it pistachio baklava, it sounds more appropriate.
The making is quite simple, yet slightly time taking. However, the the result turns out incredibly delicious and decadent, worth every effort and minute you spent.
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Thank you all!
1 pack (450g) thin filo dough, thawed
150-200 g unsalted butter
1 ½ cups water
1 ⅓ cups sugar
1 tbs lemon juice
1 tbs rose water, I use Amoretti brand
1 cup crushed pistachios
Preheat the oven to 350°F/180°C degrees
Butter a half sheet baking pan and set aside
Cut the filo sheets into half , they should come to 9”x12”
Melt the butter and start buttering and shaping the filo sheets into ruffled flowers, refer to YouTube tutorial video for more details
Place the shaped baklava on the baking pan, brush the tops and bake until light golden color, 25-30 minutes
To make the syrup
Combine water, sugar and lemon juice
Bring to a boil and simmer 7-10 minutes
Remove from the heat , stir in rose and orange blossom syrup
Pour cooled syrup over baked filo and sprinkle with pistachios
Allow the set 15-20 minutes before serving