Pistachio Baklava

Pistachio Baklava - Bruno Albouze - THE REAL DEAL

Pistachio Baklava Recipe

Yield a 9x13 inch (23x33cm) baking tray / 35x1.3 ounces/40g bite size portions or smaller into 1 ounce/30g squares.

Pistachio Paste
7 ounces (210g ) pistachios
1.5 Tbsp (25ml) pistachio oil or neutral oil
A few drops of almond extract.

Process into meal and remove 2 ounces/30g for topping. Continue to blend until it turns into a spreadable paste. Set aside at room temp.

Ground Pistachio Mixture
7 ounces (210g) pistachios
5 Tbsp (50g) sugar.

≈1 lb. (450g) phylo dough
10 ounces (300g) clarified butter, or Ghee* warm.
*Oil can be used instead for vegan purpose.

Process pistachio with sugar to extra coarse. Line baking tray with plastic wrap and place a sheet of phylo; butter thoroughly and repeat until you have 12 sheets layered. Refrigerate 10 minutes to set. Carefully, spread pistachio paste evenly and do likewise with ground pistachio. Drizzle some warm butter and top with 12 more buttered sheets of phylo dough. Remove baklava from tray and top with parchment and flip over cutting board. Cut into 1.5 inch (3.75cm) rectangle or smaller square shapes. Transfer back on tray and bake.

1/2 cup (125g) water
1/2 cup (100g) sugar
0.4 cup (135g) honey
Boil for 5 min. Use warm.

Bake at 350ºF (180ºC) for 45 to 50 min. Run a knife following the cutting pattern and pour warm syrup evenly and top with the saved ground pistachio (from the pistachio paste). Let rest to set for at least 5 hours prior eating allowing thus the syrup to penetrate within layers slowly.
Store at room temp for up to 2 weeks. Enjoy!

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