Turkish Baklava "Fistikli baklava"


The world famous Baklava dessert; whish we always have room for, have a very important place in the Ottoman Empire, especially in the fifteen century. Baklava was served at all special occasions like weeding ceremonies, festivals, and religious events. This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter. It has a purity of flavor, that it's still quite sweet, but never cloying. Baklava is so easy to make at home and it has a very simple ingredients and it doesn't require anything fancy.

First Ingredients:

syrup 

  • 3 cups of granulated sugar 
  • 1 2/3 cups of water
  • juice of 1/2 lemon

Baklava

  • 1 pound of phyllo, defrosted overnight in the fridge
  • 3 cups of chopped pistachios
  • 1 1/2 cups of butter 
  • 1/3 finely chopped pistachio 

Instructions:

  • put the water, sugar, and half of lemon in saucepan. Heat until sugar dissolves, bring it to a boil, then reduce the heat and let it simmer for 15 mins. Then let it cool.
  • Prepare the sheets of phyllo dough: trim the phyllo sheets to fit your baking pan. Then cover them with a damp towel to prevent them from drying out and breaking.
  • place 5 phyllo sheets in the pan, brushing each with melted butter. sprinkle walnuts or pistachio its your choice. Continue with another 5 phyllo sheets, brushing each with butter and sprinkling crumbled walnuts or pistachio on the fifth one. Repeat this 5 times. 
  • Cut the uncooked baklava pastry with sharp knife, and bake until golden brown.
  • Soak the baklava in syrup: poor cooled syrup over hot baklava and let it set absorbs the syrup.
And that's it. It's so simple to make and super delicious. The recipe for this baklava is quite straightforward. In these days most of people love to eat it with ice-cream and it makes it more delicious. Also most of people love to eat it at restaurants for the presentation that they make.     
  

                                                                                                                                                 


 

 

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