Baklava With Pistachio

This time I wanted to share baklava recipe with you. I have often made baklava and thought that it is actually the right recipe for baklava. Then I was in Turkey and there I tried baklava and only then I realized that you can eat the best baklava in Turkey. A baker gave me the recipe and since then I always use this recipe.

Ingredients for 30 servings

• 2 rolls (10 sheets each) fresh filo or yufka dough
• 200 g unsalted pistachio kernels
• 4 tbsp sesame seeds
• 150-180 g butter
• 400 g sugar
• 3 tsp lemon juice

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Instructions

1. Let the dough stand in the package at room temperature for approx. 10 minutes. Meanwhile, grind the pistachios finely in the universal chopper. Put 2 tbsp aside for sprinkling. Mix the rest with the sesame. Melt the butter
2. Preheat oven to 200°C/air circulation. Spread 1 tbsp. liquid butter on an ovenproof pan (approx. 30×30 cm).
3. Unroll the dough leaves. Place half of the dough sheets in the mould, brushing each sheet thinly with liquid butter.
4. Spread the pistachio mixture over the layered dough sheets. Place the rest of the dough sheets on top one by one and spread each with liquid butter. Carefully cut into rectangles (approx. 4 x 6 cm) with a sharp knife.
5. Add the rest of the butter. Bake in the hot oven for 40-45 minutes until golden brown and crispy. If necessary, cover with aluminium foil after 20-25 minutes so that it does not burn.
6. In the meantime, (for the syrup), heat sugar, lemon juice and 300 ml water in a pot at low heat and stir until the sugar has dissolved. Bring to the boil and reduce to a syrup at low heat for about 15 minutes.
7. Take the baklava out of the oven and immediately pour the hot syrup over it evenly. Allow to cool. Sprinkle with the remaining pistachios before serving.

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Preparation time: 75 minutes

Nutrition facts:

• Calories 170
• Carbohydrates 21g
• Protein 3g
• Fat 8g

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Recipe by Ahmet

Photo by annapustynnikova