Hi you guys! I adore all of you for coming over to this blog and making my recipes. I love and appreciate each and every one of you. Today I am bringing you one of my favourite dishes of all time. Baklava. So this might not be the authentic recipe but this is my take on the Turkish Baklava. It is extremely easy to make and I am sure you will fall in love with this dessert.
Some questions you might have:
How to buy phyllo pastry and where to buy?
Phyllo pastry or dough is essentially super duper thin pastry sheets that are available to buy in specialty food stores of baking supply stores.
In India, however if you cannot find this in the name of phyllo pastry, you can also check “mini samosa wala ekdum patlaa waala wrapping dough” – The dough used to make mini or cocktail samosas should also be very similar to if not exactly like phyllo dough.
I do not want to use lemon or lemon zest!
You can also use orange instead.
- 100 gram pistachios powdered in a grinder – don’t blend too much, some uneven sized pieces are alright
- 50 gram butter unsalted, melted
- 1 pack phyllo pastry sheets
- 100 gram caster sugar
- 100 gram water
- 15 gram freshly squeezed lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp salt
- Take your baking tray and brush some melted butter on the base and sides. Now place one sheet of phyllo pastry on the base and then brush more melted butter on top. Repeat with 10-12 phyllo sheets.
- Now add the powdered pistachios on the phyllo and spread them out in an even layer. Drizzle a little butter and continue adding 10-12 phyllo sheets like step 1.
- Finally brush the topmost phyllo sheet with butter (It is okay if you have some leftover butter, leave it aside) and using the sharpest knife you have make diagonal cuts in one direction and then in the opposite direction to make a diamond like design (this is your choice, the intention is to make enough cuts for the syrup to seep through).
- Bake in a preheated oven at 200 C for 20 minutes or until the top is beautifully golden brown and puffed up.
- While the baklava is reaching the end of its baking time, take a heavy bottom saucepan and add the water, sugar, salt and lemon zest. Place it on medium heat and let it boil for roughly 5 minutes or until the sugar is completely dissolved and the mixture is almost like a simple syrup consistency. It will not be thick. Take it off the heat and add the lemon juice to this.
- As soon as the baklava is out of the oven, pour this warm syrup on top of the baklava making sure to reach every bit of the pan. Let this sit on your counter for a few hours till all the syrup is absorbed and the baklava is completely cooled down. Enjoy!
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