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Baklava Recipe | How to Make Baklava | Pistachio Baklava Recipe

Baklava Recipe with step by step pictures. This baklava recipe combines layers of honey-soaked crisp phyllo pastry and a nut mixture with pistachios.
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Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 15 servings
Calories: 419kcal

Ingredients

For Filling

  • 200 grams Pistachios (You can use a mix of cashews, almonds, walnuts)
  • 3 tbsp Sugar

For Syrup

  • 1½ cup Sugar
  • ¾ cup Water
  • 1 tbsp Lemon juice

Instructions

  • Preheat oven to 190 degree C.Take a square baking pan and brush it generously with ghee and set aside.
  • Take pistachios, sugar in a blender or food processor. Crush them coarse and set aside. This is your filling. You can use combination of any nuts in this.
  • Spread phyllo sheets in the pan, you need to spread 10 layers of phyllo sheets. spread ghee between each layer. Now spread ½ of the pistachio mix over the phyllo pastry. Now spread another 10 layers of phyllo pastry. Make sure you grease each layer with ghee. Now spoon the remaining half of the pistachio mix and top with another 10 layer of phyllo pastry. Make sure you grease each layer with ghee.
  • Now use a sharp knife to cut it into small diaganols. Bake this in preheated oven for 1 hour.
  • While the baklava is baking. Let's make the syrup. Take sugar, water, lemon juice in a sauce pan. Boil this for 8 to 10 mins till syrupy.
  • Remove the baklava from oven. pour the syrup all over it. Top with crushed pistachios. Set aside cool down completely.
  • Carefully remove the baklava from pan and set aside.

Video

Notes

  1. If you are using store bought phyllo sheets then the baking timing may vary. Homemade phyllo needs more baking time. 
  2. Traditionally pistachios is used in making baklava. You can use mixture of cashews, almonds and walnuts. 
  3. Flavourings like cardamom, orange zest, saffron, cinnamon can be used in the sugar syrup.
  4. Clarified butter or melted butter can be used in between layers.
  5. If you are using store bought phyllo dough. Thaw the dough according to package instructions before using. 
  6. Store bought or homemade phyllo sheets can be trimmed according to the baking pan size.
  7. Always cover the phyllo sheets with damp cloth so it doesn't dry out.

Nutrition

Serving: 1servings | Calories: 419kcal | Carbohydrates: 42g | Protein: 3g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 30mg | Fiber: 1g | Sugar: 22g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 1mg
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