Tuesday, 19 March 2013

Pistachio baklawa

I have been meaning to make baklawa for soooo long, so this is well over due! I always knew it was not a difficult recipe, yet I learnt from this attempt at baklawa, and I will share with you tips to ensure you perfect it when you make it. This version has a slight Moroccan twist to it, as you can tell from the syrup added at the end.


  • Skill level: Easy (but a little tedious)
  • Serves: 6 + people
  • Prep time: 30 mins (+ at least 4 hours to cool)
  • Cooking time: 25 mins
What you will need:

For the bakalwa

225g unsalted pistachio
50g granulated white sugar
1/2 tsp ground cinnamon
150g butter, melted (melt more if needed)
2 x 20 sheets of phyllo pastry (you may need more or less depending on size of the pan)

For the syrup

300g honey
50g granulated white sugar
1 tbsp lemon juice
4 cardamom pods
10 whole cloves
1 cinnamon stick
120ml water
1 tsp rose water (add more if you like it)

How to make:

1) Place the pistachio, sugar and cinnamon in a food mixer, and pulse for a few seconds until small chunks form

2) In a deep baking dish, brush a layer of melted butter on the base, then place a sheet of phyllo pastry, brushing a layer of melted butter on it. Repeat this process until you have layered 16 phyllo sheets

3) Place the pistachio mixture as an even layer, then repeat the same process of the phyllo sheets, brushing with melted butter every layer, until a further 16 sheets have been added 

4) Brush the final top layer with melted butter, and using a sharp knife cut diagonals (make sure you cut it well to ensure the shape remains once the baklawa cooks)

5) Bake at 200 degrees Celsius for around 25 mins, or until golden brown

6) Meanwhile, make the syrup by placing all the ingredients under 'for the syrup' over medium heat. Once it starts to boil, reduce the heat to low and leave to simmer gently until the baklawa is ready

7) Once the baklawa is out of the oven, place the syrup over the entire pan (remove the pods, cloves, stick etc) and leave to rest for at least 4 hours before serving

As you can see, this needed to be cut deeper
Avoid breakage by cutting it very well into diamond shapes before placing into oven




As usual, I did not wait the entire 4 hours, as my family got impatient, and time was getting late. But if you can, then do leave it to soak up all the syrup. Yummy, and worth every minute you put into it. Enjoy :)

2 comments:

  1. Looks soo lovely! Thank you for making it so simple... A suggestion that I've learned when making a dessert with syrup, either the pastry should be hot and syrup cool or vice versa. Helps the syrup soak up! :)

    ReplyDelete
    Replies
    1. You are very welcome :) lol this tip I gave back in my first recipe 'sweet semolina filled puff pastry'....great tip! My mum taught me it :) Thanks for reminding us..

      Delete