I hope you get a chance to try this recipe…it’s really good. (Make sure to always keep the phyllo you’re not working with covered with a layer of plastic wrap topped with a damp towel). Required fields are marked *. To make the sugar syrup, place 600 ml of water and the sugar into a medium-sized pot and cook over a medium heat. Now I want to try making it myself! Could u perhaps post a classic baklava recipe ? That is if you already syrup from my Big Batch Sugar Syrup lying around. My mouth is watering…………I love baklava and ate it first time only after coming to US and now simply love it. But I am happy to see you posting again. Place baklava in oven and bake for 90 minutes. Thank you for pointing this out, I’m gonna write about this in the notes section of the recipe. It’s a lot bigger in size though, so what it lacks in count, makes up for it in size, which is eventually trimmed off anyway. I think he must of gotten sick of me asking; How do you make authentic baklava? Repeat this process, but this time around place only 6 sheets of phyllo, another cup of pistachios, 6 more phyllo, the last cup of pistachio, then top with the remaining 10 sheets of phyllo. How to make perfect Turkish foods in traditional way. I’ve always been curious about this technique because it’s so much faster, but I’ve honestly been too scared to try it. I’m also about to post another variation of chocolate baklava in the coming few days. There are also differences in how the baklava … This is a fusion of Greek and Turkish baklava because I love the honey floral sweetness of Greek baklava but I hate the taste of cooked walnuts and I love pistachios like in the Turkish version. Thank you so much Esraa! Pistachio, almond, lemon & rose baklava. Turkey has the best desserts ever; I can’t wait to go again. Thirty crisp layers of buttery phyllo and heaps of fragrant pistachios, combine to make an utterly delicious, light yet rich baklava that tastes like it came straight from a Turkish bakery. Repeat with 6 more sheets of phyllo, more ghee/butter, and the remaining cup of pistachios. This one looks DELICIOUS and I wanna give it a go, but I was wondering if I can substitute pistachios with chocolate and how much I would use of it. Place the last puff pastry on top and pour remaining butter on top. If you have syrup hanging around from this. Beautiful! Keep up the good work! The process of making baklava, as mentioned earlier, is pretty simple…its only a matter of assembly. Ramadan Mubarak to you too and your family Zaakirah! What works for me is baking them low and slow for as long as possible, until really really really deep golden brown. Otherwise, they’re 7. Thank you so much for the amazing recipe! Turkish Baklava also known as Pistachio Baklava or Fistikli Baklava, is filled with pistachios. Thank you for taking the fear out of trying to make dessert. Thank you xx. your own Pins on Pinterest Your baklava actually looks amazing! I’ve been following your blog for a while and I just love your recipes! This is a perfect recipe of Bkalava! Pistachio Baklava is perfect for the holidays. Discover (and save!)  You can add some cinnamon to mixture too for some extra flavor 😍, My first attempt at baking Baklava and came out absolutely gorgeous and delicious with your recipe x, It looks stunning! (Cooled syrup can be refrigerated in an airtight container up to 4 days; bring back to room temperature before using). The proportion of the ingredients are also accurate, I.e. the syrup and ghee are just good enough for this much phyllo and pistachio! Four? Let’s face it, pistachios are crazy expensive.  I use a mixture of pistachios and almonds but you can use any … Thank you so much Beth! Have a wonderful Eid! Oooooh you making me drool!!! Enjoy 😊. Wrap up a Middle Eastern or Turkish-inspired menu with fragrant homemade baklava for dessert. If possible how do I store it until Saturday to retain its crispness. For this recipe, I ordered pistachios from Turkey, which seems to make all the difference. Baklava is a rich, sweet Middle Eastern pastry made from layers of filo filled with chopped nuts and sweetened with honey or syrup. I’ve tried chocolate baklava in Istanbul and since then I’ve been trying to recreate it at home. You can substitute the pistachios with any nuts of your choice. Pistachio Baklava. Place 1 sheet of phyllo in the bottom of the prepared pan and brush with the ghee or clarified butter until completely coated. We’ll see how that turns out. This makes Turkish baklava much lighter and crispier than most Greek or Middle Eastern-style varieties. If you shorten the baking time, the phyllo will be raw and chewy on the inside, instead of crispy. However, this time it turned out too flaky..the pieces kept coming off ( picture attached). Their significance precedes their obvious sweetness and beautiful nostalgia. Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer … Thank you Ali! Open the pool in the middle and break the eggs. Salam Zainab. Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. Apr 6, 2016 - This Pin was discovered by Denise Abode. Good baklava is sweet, but not cloying, and moist, but not soggy, regardless of where it’s from (although I do think that Turkish baklava is typically more wet than Greek baklava in my experience). So hopefully that would give you some ideas. Your baklava looks incredibly delicious! Greek Baklava seems to favor walnuts as the nut of choice for the filling. My friend makes awesome baklava..i will share this recipe with her as well..this is too good. 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