Baklava (Turkish Pistachio Phyllo Pastry in Syrup)
In short: Layers of crisp phyllo brushed with butter and filled with chopped pistachios, baked until golden and soaked in a lemony sugar syrup. It takes about 1 h 45 min in total and makes 24 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 4 h
- Total
- 1 h 45 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 260 kcal
Baklava is the sweet Turks bring to weddings, holiday visits and Ramadan evenings, and most people buy it from a specialist shop. Home cooks can make a very good version with ready-made phyllo. The keys are plenty of butter, a generous layer of chopped pistachios and syrup that is cool when it meets the hot pastry, so the layers stay crisp. Cut it before baking, let it soak for hours and serve small pieces.
Instructions
- Heat the oven to 180°C (350°F). Brush a 23 x 33 cm (9 x 13 inch) baking dish with melted butter. Mix the chopped pistachios with the 2 tbsp sugar.
- Keep the phyllo under a damp towel while you work. Trim the stack to fit the dish. Lay one sheet in the dish, brush it lightly with butter and repeat until you have 10 sheets.
- Spread the pistachios evenly over the layered sheets, right to the corners.
- Cover with the remaining sheets, brushing each one with butter, and finish with a generously buttered top sheet. Pour any leftover butter over the top.
- Chill the dish for 15 minutes so the butter firms up. With a sharp knife, cut the pastry into 24 diamonds or squares, cutting all the way through to the bottom.
- Bake for 40 to 45 minutes, until deep golden and crisp. Meanwhile, boil the sugar, water and lemon juice for 10 minutes until lightly syrupy, then let it cool completely.
- Pour the cooled syrup slowly over the hot baklava straight from the oven. It will sizzle. Leave it uncovered at room temperature for at least 4 hours before serving.
Tips
- Pour cool syrup over hot pastry, or hot syrup over cold pastry, but never both hot. The temperature difference keeps the layers crisp rather than soggy.
- No pistachios? Use walnuts with a pinch of cinnamon, a very common filling in Turkish homes, or a mix of the two nuts.
Questions and answers
How long does baklava keep?
Stored at room temperature in a loosely covered container, it keeps well for about 5 days. Do not refrigerate it, because the syrup crystallizes and the pastry turns soft.
Why is my baklava soggy?
Usually the syrup was too hot or too much was used. Cool the syrup fully, pour it evenly over the hot pastry and bake until the top is a deep golden color.
Can I freeze baklava?
Yes. Wrap soaked pieces tightly and freeze for up to 2 months. Thaw at room temperature, then refresh in a 150°C (300°F) oven for 8 minutes if you want the top crisp again.
How long does it take to make Baklava (Turkish Pistachio Phyllo Pastry in Syrup)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Baklava (Turkish Pistachio Phyllo Pastry in Syrup)?
About 260 kcal per serving, with 5 g of protein, 29 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 29 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
