Crispy Pistachio Pastry with Lemon Syrup — Turkish Pistachio Baklava
Middle Eastern delicacy, flaky layers of butter-brushed filo packed with finely crushed Gaziantep pistachios and drenched in cold lemon syrup.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 120g caster sugar and 100ml water in a small pan. Simmer over medium heat 8–10 minutes until syrup coats a spoon's back. Stir in 1 tsp lemon juice, cool completely, chill 1 hour. Melt 80g butter gently 3 minutes, skim foam, pour off clear liquid. Mix crushed pistachios, 1 tsp sugar, and cardamom pinch in a bowl.
Bake 1
Preheat oven to 170°C. Brush a 15cm square tin with clarified butter. Lay 1 filo sheet, brush generously with butter. Repeat with 3 more sheets, buttering each layer thoroughly, letting edges overhang slightly.
Build
Scatter pistachio filling evenly over the 4-sheet base, press gently to settle. Layer remaining 4 filo sheets over filling, buttering each generously. Tuck overhanging edges down the sides to seal the parcel.
Bake 2
Using a sharp knife, score through the baklava in a diamond pattern making 8 pieces—this must happen before baking. Bake 35–40 minutes at 170°C until deep golden and crisp on top.
Glaze
Pour cold syrup slowly and evenly over hot baklava immediately from the oven—it should hiss and be absorbed rapidly. Leave uncovered at room temperature 4 hours for complete syrup absorption.
Plate
Recut along scored lines, arrange 3 pieces per person on serving plates. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.