Baklava with pistachios
Baklava with pistachios is a traditional sweet pastry that can be found throughout the Orient and the Levant. The pistachio version is particularly popular because it gives the dessert a unique, nutty-sweet taste. If you want to enjoy baklava with pistachios at home, you don’t necessarily have to be a professional baker. All you need is a few ingredients and a little patience and you can easily make this delicious pistachio baklava yourself.
Best ingredients for baklava with pistachios
After I published the basic baklava recipe, it was clear to me that I would definitely create more variations. Because for me, baklava is one of the best Arabic desserts.
And pistachio baklava is the top class of baklava variations, as the green stone fruits are relatively expensive in contrast to many nuts and seeds. However, it is worth investing in high-quality pistachios because they give the baklava a unique flavor.
I also used already shelled pistachios. You can also use shelled ones and roast them in the oven. This intensifies their aroma and the skin can be easily rubbed off with a kitchen towel.
If you feel like it and have the time, you can even make the filo pastry yourself. The dough consists of a handful of ingredients that you have at home. What’s more, the dough itself is vegan. So you could also make a vegan version of baklava by replacing the butter with a plant-based alternative.
You can also replace the butter with ghee if you prefer this version. Ghee is clarified butter and therefore lactose-free. It gives the pastry a fuller flavor.
Now to the rough list of ingredients so that you can get an overview:
- Sugar
- Rosewater
- Filo pastry
- Pistachios
- Butter (or ghee or a vegetable alternative)
That’s a pretty short list, isn’t it? You don’t need much for this deliciously tender and crispy dessert – according to the motto: less is more.
Want to find out more about baklava? Then take a look at the article about the origins of baklava.
Make your own pistachio baklava – how to easily prepare the crispy pastry
Baklava with pistachios is always a very special treat for me, but I also like to share it. That’s why I like to bring a portion as a dessert to festive occasions. You can find out where baklava comes from and what traditions it carries with it in the article on the origins of baklava.
With this simple baklava recipe, you can make it yourself and prepare the sweet, crispy delicacy just the way you like it for your loved ones:
- Boil down the sugar syrup and refine with rose water.
- Brush the filo pastry layer by layer with butter, fill with chopped pistachios and layer and butter with the remaining filo pastry.
- Bake the pistachio baklava in the oven until crispy and drizzle with syrup.
I hope you enjoy preparing the dessert and, of course, bon appétit.
If you liked the recipe for Baklava with pistachios, please leave me a rating and a comment to let me know if everything worked well or if you would like to share a few more tips.
Recipe: Baklava with pistachios
Equipment
- Casserole dish (25 x 20 cm)
Ingredients
For the syrup
- 120 g Sugar
- 120 ml Water
- 1 Teaspoon Rosewater
For the baklava
- 20 Sheets Filo pastry
- 150 g Pistachios
- 60 g Butter (or ghee)
To garnish
- Chopped pistachios
Zubereitung
Preparation of syrup
- Dissolve the sugar in a pan of water and simmer over a medium heat until it turns into a syrup (approx. 6-10 minutes).
- Stir in the rose water and leave to cool.
Preparation of baklava
- Chop the pistachios with a food processor or a knife. Put a few to one side for garnishing.
- Preheat the oven to 180°C top and bottom heat.
- Melt the butter in a saucepan.
- Unfold the filo pastry and cut to size for the baking tin.
- Place 1 layer of filo pastry in the tin and brush with butter. Repeat this process 7 times so that you have 8 buttered layers.
- Spread the chopped pistachios over the top layer.
- Now place another layer of filo pastry on top of the pistachios and brush with butter. Repeat this process until the remaining sheets and butter have been used up.
- Cut the baklava into rectangles with a sharp knife, place in the oven and bake for approx. 30-35 minutes until crispy and golden brown.
- Remove the pistachio baklava from the oven and pour the syrup over it immediately. You can spread more or less syrup on the baklava depending on how sweet it is.
- Top with chopped pistachios to taste and leave to cool.
Notes
Nährwerte
How does the pistachio baklava stay fresh?
Store the baklava in an airtight container, such as a tin, to keep it fresh. It will usually keep for about 2 weeks if stored in a cool place.
You can also freeze the baklava with pistachios for approx. 6 months. To do this, pack it airtight in a freezer bag or freezer container. You can then put it in the fridge to defrost.
If you liked the baklava with pistachios, then try the baklava with walnuts or the amazing baklava cheesecake.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
