This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior.
For US cup measures, use the toggle at the top of the ingredients list.
This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior.
For US cup measures, use the toggle at the top of the ingredients list.
325 grams pistachios (chopped in a processor til medium fine)
125 grams unsalted butter (melted)
400 grams filo pastry
For the Syrup
1¼ cups water
2½ cups superfine sugar
juice of ½ lemon
1 tablespoon rosewater
1 tablespoon orange-flower water
For the Pastry
2½ cups pistachios (chopped in a processor til medium fine)
9 tablespoons unsalted butter (melted)
14 ounces filo pastry
Method
You will need a square foil tin, 23 x 23 x 4cm / 9 x 9 x 1½ inches.
To make the syrup: bring the water, sugar and lemon juice to the boil, and keep it at boiling point for 5 minutes. Add the rosewater and orange-flower water, and then remove it from the heat. Pour it into a jug, let it cool and then chill it in the fridge.
Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF.
Brush the tin with butter, and then each of the filo pastry sheets as you line the tin with them. Use half of the pastry for the bottom layer, placing the sheets in the tin evenly so that the pastry goes up the sides with a little overhang. As the tin is square and the filo pastry is often a rectangular shape, you should try to arrange the sheets so that each side is covered in turn. When you have used up half of the pastry, spread the pistachios evenly over the filo sheets. Then carry on with the rest of the pastry in the same way. The last sheet on top should also be buttered well, and then with a sharp knife trim around the top edge of the tin to give a neat finish.
Cut parallel lines 4-5cm / 1½-2 inches apart to form diamond shapes, making sure you cut the baklava right through to the bottom of the tin.
Put in the oven and cook for 30 minutes, by which time the filo will have puffed up and become golden-brown. As soon as it comes out of the oven, pour over half the cold syrup. Leave it a few minutes to soak in and then pour over the rest.
You will need a square foil tin, 23 x 23 x 4cm / 9 x 9 x 1½ inches.
To make the syrup: bring the water, sugar and lemon juice to the boil, and keep it at boiling point for 5 minutes. Add the rosewater and orange-flower water, and then remove it from the heat. Pour it into a jug, let it cool and then chill it in the fridge.
Preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF.
Brush the tin with butter, and then each of the filo pastry sheets as you line the tin with them. Use half of the pastry for the bottom layer, placing the sheets in the tin evenly so that the pastry goes up the sides with a little overhang. As the tin is square and the filo pastry is often a rectangular shape, you should try to arrange the sheets so that each side is covered in turn. When you have used up half of the pastry, spread the pistachios evenly over the filo sheets. Then carry on with the rest of the pastry in the same way. The last sheet on top should also be buttered well, and then with a sharp knife trim around the top edge of the tin to give a neat finish.
Cut parallel lines 4-5cm / 1½-2 inches apart to form diamond shapes, making sure you cut the baklava right through to the bottom of the tin.
Put in the oven and cook for 30 minutes, by which time the filo will have puffed up and become golden-brown. As soon as it comes out of the oven, pour over half the cold syrup. Leave it a few minutes to soak in and then pour over the rest.
And if you insert a clove in each cut (easy to remove after baking), you will get an extra fragant baklava.
Posted by Gulusmaestro on 13th June 2019
This is my favourite turkish sweet.. ;-)
Posted by ayseeral on 14th September 2013
This is one of my families favourite Christmas treats I make to celebrate. Just bliss!
Posted by Kitty Von Fatty on 3rd July 2013
I think I will get my wife to make these. Will help her out by eating them :-)
Posted by alanfhowell on 2nd July 2013
I made this last night for Olympic Greek themed day at my boyfriends work. Very tasty, but feel that it needs something to bind it all together like honey, or maybe spreading the nuts between the layers rather than one clump, as the top section of filo kept coming off.... although the distance from plate to mouth isn't so far :)
Posted by Keechy on 8th August 2012
I felt like I was transported somewhere else when I first ate these...
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What 6 Others have said
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Posted by Gulusmaestro on 13th June 2019
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Posted by ayseeral on 14th September 2013
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Posted by Kitty Von Fatty on 3rd July 2013
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Posted by alanfhowell on 2nd July 2013
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Posted by Keechy on 8th August 2012
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Posted by manonlescaut on 2nd April 2012
Show more commentsAnd if you insert a clove in each cut (easy to remove after baking), you will get an extra fragant baklava.
This is my favourite turkish sweet.. ;-)
This is one of my families favourite Christmas treats I make to celebrate. Just bliss!
I think I will get my wife to make these. Will help her out by eating them :-)
I made this last night for Olympic Greek themed day at my boyfriends work. Very tasty, but feel that it needs something to bind it all together like honey, or maybe spreading the nuts between the layers rather than one clump, as the top section of filo kept coming off.... although the distance from plate to mouth isn't so far :)
I felt like I was transported somewhere else when I first ate these...