The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio baklava Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Pistachio baklava.
End your Springtime barbecue feast with this delicious, exotic treat.
Makes 35 pieces
Ingredients
4 x 80g packets pistachio kernels
1/4 cup caster sugar
1/4 teaspoon rosewater essence
375g packet filo pastry
250g unsalted butter, melted
Rosewater syrup
2 cups caster sugar
1/4 teaspoon rosewater essence
Method
1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.
2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.
3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.
4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.
5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.
6. Pour over hot baklava. Cool completely. Serve.
Source
Super Food Ideas - November 2010, Page 77
Recipe by Emma Braz
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