Name: Pistachio Baklava
Cook time: 10800 s
Total time: 10800 s
Yield: 1 tray
Ingredients: For the filo dough; 350 gr white flour; 175 ml water; 10 ml white vinegar; 8 gr salt; Juice from half lemon; 1 free range egg; For the filling; 250 gr pistachios; 200 gr butter; For the syrup; 400 ml water; 300 gr sugar; Juice from half lemon; dusting For the; 50 white flour; 50 corn starch

BENGINGI

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Pistachio Baklava

cook:

3 h 0 min

0.0

(3)

Here you go! Handmade Baklava! Between us, I don't think there are more pastries tastier than baklava. I'm telling you, it is dangerously delicious. Dozens of thin layers of dough brushed with melted butter, a nice thick layer of nuts in the center, and simple syrup absorbed throughout this celebration. Mamma mia!! After hundreds of messages I received from you guys, asking me to make baklava I have prepared for you a detailed recipe for this beauty, including the filo dough. You don't have to make the dough yourself even though it is so much fun. The filling is really up to you, any nut is welcome here. I made my baklava with Turkish pistachios and they worked so well! I highly recommend you invite friends and family over to share this pleasure with you, note it is so delicious you can easily eat the whole pan by yourself. I've eaten at least half of it already.

1 tray

original

metric

Ingredients

For the filo dough

350 gr white flour

175 ml water

10 ml white vinegar

8 gr salt

Juice from half lemon

1 free range egg

For the filling

250 gr pistachios

200 gr butter

For the syrup

400 ml water

300 gr sugar

Juice from half lemon

For the

50 white flour

50 corn starch

Directions

Step 1

In a bowl mix the flour, white vinegar, lemon juice, egg, salt, and water together until consolidation.

350 gr white flour

10 ml white vinegar

Juice from half lemon

1 free range egg

8 gr salt

175 ml water

Step 2

Keep kneading the dough for another 5-7 min until the dough is smooth and beautiful.

Step 3

Cover with a towel and let the dough rest for 30 min.

Step 4

Grind the nuts finely.

250 gr pistachios

Step 5

Melt the butter.

200 gr butter

Step 6

Divide the dough into 36-40 little balls, a little bit smaller than a ping pong ball.

Step 7

Dust each ball with the dusting mix and open with a rolling pin to a pita size.

50 white flour

50 corn starch

Step 8

Once you opened 10 balls, dust them well enough with the dusting mix (don't be cheap, put enough!!!) and pile them on top of each other.

Step 9

Using the rolling pin open every 10 sheets stack together to the size of the pan you are gonna use.

Step 10

Brush the pan well with the melted butter.

Step 11

Place one sheet of dough and brush with the butter. Place another sheet on top and brush. Repeat with another 15-20 sheets.

Step 12

Spread the nuts on top.

Step 13

Keep placing the sheets and brush every sheet in between.

Step 14

Once you finish layering all the sheets, place the pan to cool for 30 min in the fridge.

Step 15

In the meantime, prepare the syrup by melting the sugar in water and lemon juice.

400 ml water

300 gr sugar

Juice from half lemon

Step 16

Using a sharp knife, cut the pan to a baklava shape.

Step 17

Bake in a preheated oven (350F or 180C) for 35 min.

Step 18

Take out from the oven and spread all the syrup on top slowly slowly. Use all the syrup.

Step 19

Let it sit for 15 min. Share it with your lovers! Believe me, share it with you lovers, it is so good you can finish it all alone.

Step 20

YASSS!

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