Pistachio Baklava (Fıstıklı Baklava)
The king of Turkish desserts. Ultra-thin phyllo layers filled with generous amounts of green Gaziantep pistachios and soaked in quality butter and syrup. Premium versions are often served warm with clotted cream (kaymak).
7 ingredients
10 steps
Ingredients
- 1500g phyllo pastry sheets
- 2300g unsalted butter (melted)
- 3400g green Gaziantep pistachios (finely chopped)
- 4For syrup: 2 cups sugar
- 51 cup water
- 61 tbsp lemon juice
- 7Optional: kaymak (clotted cream) to serve
Instructions
- 1Preheat oven to 180°C. Brush a large baking tray with melted butter.
- 2Layer half the phyllo sheets one by one, brushing each with butter.
- 3Spread the chopped pistachios evenly.
- 4Layer remaining phyllo sheets on top, each brushed with butter.
- 5Cut into diamond or square shapes before baking.
- 6Pour remaining melted butter over the top.
- 7Bake 35–40 minutes until golden and crispy.
- 8Meanwhile make syrup: boil sugar and water 10 minutes, add lemon juice, simmer 5 more minutes.
- 9Pour cool syrup over hot baklava.
- 10Let soak 2 hours before serving. Serve warm with kaymak if desired.