Pistachio Baklava: A Flavor-Packed Crunch

Irresistibly Crunchy Layers of Nutty Sweetness

Pistachio Baklava

Pistachio Baklava

Pistachio Baklava is a decadent twist on the classic dessert, packing every bite with crunchy pistachios and a deliciously sweet syrup. This variation stands out with its rich, buttery layers and a burst of nutty flavor that will captivate your taste buds. The flaky phyllo dough, combined with the nutty crunch of pistachios and the sticky sweetness of the syrup, creates a symphony of textures and tastes that is perfect for any occasion. Whether you're hosting a special event or just treating yourself, this baklava is sure to impress with its flavor-packed crunch and stunning presentation.

Ingredients -

• 2 packs phyllo dough (1 pound each)

• 1 1/2 cups melted butter (350 g)

• 3 cups peeled raw pistachios, finely chopped (350 g), plus extra for garnish

• 1/2 cup granulated sugar

  
  

For the Simple Syrup:

• 1 cup water

• 1 cup granulated sugar

• Juice of 1/2 a lemon (about 2 tablespoons)

• 3 drops rose water (optional)

Instructions -

1. Preheat the oven to 350°F (180°C).

2. Prepare a 9x13-inch (33x23 cm) pan by brushing the bottom and sides with melted butter.

3. In a bowl, mix the chopped pistachios with granulated sugar. Set aside.

4. Cut the phyllo sheets to fit the size of the pan.

5. Place 1.5 packs of phyllo sheets in the bottom of the pan. Evenly sprinkle the pistachio-sugar mixture on top, then layer the remaining phyllo sheets over it.

6. Pour melted butter evenly over the stack. Tilt the pan to ensure the butter covers all areas.

7. Using a sharp knife, cut the stack diagonally or horizontally into your desired size, creating small triangles or squares. Make sure to cut all the way through to the bottom. Tilt the pan again to ensure the butter spreads evenly.

8. Bake for 45-60 minutes, or until golden brown, rotating halfway through baking.

9. While the baklava is baking, prepare the syrup: In a small saucepan, heat water, sugar, lemon juice, and rose water (if using) over medium heat. Stir occasionally until the sugar is completely dissolved. Set aside to cool.

10. Once the baklava is out of the oven, immediately pour the syrup evenly over the top.

11. Let cool for 1-2 hours at room temperature. Garnish with additional chopped pistachios and enjoy!

This spiced pistachio baklava packs a serious flavor punch with crispy layers and a sweet syrup infusion. Perfect for impressing guests or enjoying a delightful homemade treat.

Have you tried this? please let me know what you think in the comments! feel free to ask any questions :)