Baklava with Pistachio
Crispy layers of phyllo filled with crushed pistachios, soaked through with a rose water and honey syrup. Pouring the warm syrup over the baklava the moment it comes out of the oven, while both are hot, is what lets it soak all the way through the layers rather than pooling on top.
Ingredients
Instructions
Brush baking tin with butter. Layer 10 phyllo sheets, brushing each.
Spread half the pistachios. Layer 5 more phyllo sheets.
Spread remaining pistachios. Top with final 10 sheets, brushing each.
Score into diamonds. Pour remaining butter over.
Bake at 160°C for 50 minutes until golden.
Boil honey, sugar, water, lemon and rose water 5 minutes for syrup.
Pour warm syrup over hot baklava.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.