Pistachio Baklava
Layers of crisp phyllo, fragrant pistachio filling, and a rose-water honey syrup. Worth every minute.
Ingredients
- 450g filo pastry sheets
- 300g unsalted pistachios, finely chopped
- 200g unsalted butter, melted
- 1 tsp ground cinnamon
- 300g caster sugar
- 200ml water
- 3 tbsp runny honey
- 1 tbsp rose water
- 1 tsp lemon juice
Method
- 1
Preheat oven to 180 °C (160 °C fan). Brush a 23×33 cm baking dish with melted butter.
- 2
Mix the pistachios with the cinnamon and 2 tbsp of sugar.
- 3
Layer 8 sheets of filo in the dish, brushing each with butter. Spread half the nut mixture evenly over the top.
- 4
Add 4 more buttered filo sheets, then the remaining nuts, then finish with 8 more buttered filo sheets.
- 5
Using a sharp knife, cut the baklava into diamond shapes all the way through.
- 6
Bake for 45–50 minutes until deep golden and crisp.
- 7
While it bakes, make the syrup: combine sugar, water, honey, and lemon juice in a pan. Bring to a boil, stir to dissolve, then simmer for 10 minutes. Remove from heat and stir in the rose water.
- 8
As soon as the baklava comes out of the oven, pour the hot syrup evenly over it. Leave to cool completely — at least 4 hours — before serving.
