Pistachio Baklava Recipe by Heghineh

Pistachio Baklava Recipe by Heghineh

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.

Let’s get to the recipe and quick instructions.






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Pistachio Baklava Recipe by Heghineh

Ingredients 

1 pack (450g) thin filo dough, thawed

150-200 g unsalted butter

Pistachio Baklava Recipe by Heghineh

Syrup 

1 ½ cups water

1 ⅓ cups sugar

1 tbs lemon juice




1 tbs rose water, I use Amoretti brand

1 tbs orange blossom syrup by Amoretti

1 cup crushed pistachios

Pistachio Baklava Recipe by Heghineh

Instructions 

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

Pistachio Baklava Recipe by Heghineh

To make the syrup 

Pistachio Baklava Recipe by Heghineh

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




Pistachio Baklava Recipe by Heghineh

Pour cooled syrup over baked filo and sprinkle with pistachios

Allow the set 15-20 minutes before serving

Bon appetite!

Բարի ախորժակ!

Pistachio Baklava Recipe by Heghineh

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