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Ingredients[]

  • 400 ml (14 fl oz) melted butter
  • 1 kg (2 lb 4 oz) thin sheet filo pastry
  • 300 g (10 oz) chopped pistachios
  • 225 g (8 oz) sugar

Syrup[]

  • 200 g (7 oz) sugar
  • 150 ml (5 fl oz) water
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cardamom
  • 1 tablespoon rosewater

Directions[]

  1. First make the syrup by dissolving sugar in water.
  2. Stir over medium heat until sugar dissolves, then add lemon juice, rosewater, cardamom and stir.
  3. Bring to the boil and simmer for 5 minutes. Set aside to cool.
  4. Make the filling by combining the pistachios, cardamom and sugar. Set aside.
  5. Grease a baking tray about 33x27x5cm (13x10x2inches) deep with the melted butter.
  6. Spread one filo sheet in the tray, and brush generously with butter.
  7. Repeat this method by stacking 10 filo sheets.
  8. Spread the filling onto the filo sheets.
  9. Spread and butter 15 filo sheets individually on top of the layer of filling, to make the top and final layer.
  10. Cut into diamond shapes before baking.
  11. Pour remaining melted butter on top.
  12. Bake in oven at 200°C (400°F) gas mark 6 for 20–30 minutes or until the surface turns to light golden brown.
  13. Remove baklava from oven and pour the cool syrup on top.
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