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Pistachio baklawa

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For the bakalwa
  • 225g pistachios
  • 50g granulated white sugar
  • 0.5 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)
  • Cooking Time
    25 mins
  • Serving
    Serves 8
  • Skill Level
    So Easy


Making baklawa is not super difficult. I will share with you a few tips to ensure you perfect this recipe when you give it a try.
  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, cinnamon stick etc) and leave to rest for at least 4 hours before serving

Avoid breakage of the baklawa edges by cutting it very well into diamond shapes before placing into oven. This is super yummy and worth every minute you put into it. Enjoy :)


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