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Pistachio Baklava

By Groceree

Also known as Fıstıklı Baklava · Gaziantep Baklava

Very thin filo layered with clarified butter and bright green pistachios (Antep ones if you can find them), baked until crisp and soaked in a light lemon syrup with no spices at all. The Gaziantep style: less sweet, more buttery, all pistachio.

Last updated

Squares of crisp layered pastry with a bright green pistachio layer, sprinkled with ground pistachio
Servings
Makes 24 pieces
Prep
45 min
Cook
45 min
Total
5 h 30 min

Ingredients

Baklava

  • filo pastry500 g
  • shelled unsalted pistachios350 g
  • ghee250 g

Syrup

  • caster sugar400 g
  • water300 ml
  • lemons½

Instructions

Syrup

  1. 01

    Boil the and for 10 minutes, squeeze in the juice of the half , and cool completely.

Baklava

  1. 02

    Heat the oven to 180°C. Melt the in a small pan and brush a 30 x 23 cm tin with a little of it.

  2. 03

    Lay in 15 sheets of , brushing each with . Keep the rest covered with a damp cloth.

  3. 04

    Pulse the in a food processor until coarsely ground, keep 2 tablespoons back for decoration, and spread the rest over the .

  4. 05

    Lay the remaining sheets on top, brushing each with .

  5. 06

    Cut into squares or diamonds right through to the bottom, then rewarm the remaining until hot and pour it over so it runs into the cuts.

  6. 07

    Bake for 40 to 45 minutes until deep golden and crisp.

  7. 08

    Pour the cold over the hot , leave uncovered for at least 4 hours, and sprinkle with the reserved .

Notes

  • Use clarified butter or ghee. Ordinary butter contains water that makes the filo soggy.
  • No cinnamon or cloves — Turkish pistachio baklava lets the nuts and butter speak.
  • Gaziantep has protected status for its baklava, made with pistachios from the region.

Nutrition per serving

Calories
300 kcal
Protein
5 g
Carbs
30 g
Fat
19 g

Estimated from the ingredients.

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