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.
