Description
A beginner-friendly recipe for baklava featuring crispy phyllo dough and rich pistachios, layered with a sweet syrup.
Ingredients
Scale
- 3/4 cup ghee, melted
- 1 pound box of phyllo dough (9″x14″ sheets)
- 3 cups pistachios, finely chopped
- 1/2 cup granulated sugar (for pistachio mixture)
- 1 cup granulated sugar (for simple syrup)
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
Instructions
- Preheat your oven to 350°F (175°C).
- Brush the bottom of a 9 x 13 inch baking pan with melted ghee.
- Mix together the finely chopped pistachios and 1/2 cup of granulated sugar in a large bowl.
- Carefully unroll the phyllo dough and cover with a damp cloth.
- Layer one complete sleeve of phyllo in the bottom of the prepared pan, followed by 10 additional sheets from the second sleeve, brushing each layer with ghee.
- Spread the pistachio mixture evenly over the top layer of phyllo.
- Continue layering the remaining phyllo sheets over the filling, brushing each with ghee.
- Cut the baklava into diamond shapes with a sharp knife.
- Bake in the oven for 45 to 50 minutes until golden brown and crispy.
- While baking, make the simple syrup by boiling together water, 1 cup of granulated sugar, and lemon juice.
- Stir in the orange blossom water and let it cool.
- When the baklava is finished baking, pour cooled syrup evenly over the top and let it rest for at least 2 hours before serving.
Notes
Baklava tastes even better after resting for a day or two. Store in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: baklava, pistachio, dessert, Middle Eastern desserts, easy baklava