Turkish coffee
Salep
Künefe
35 minMedium
Pistachio baklava recipe
Homemade baklava with Gaziantep pistachios, butter and 40 layers of pastry. The cold syrup on hot baklava rule, plus baking times that keep it crisp.
- Time (+4 h resting)
- 1 h 30 min
- Makes
- 24 slices
- Difficulty
- Hard
- Region
- Gaziantep
- Per serving
- ~310 kcal
Method
Make the syrup
Boil the sugar and water, skim off the foam and simmer over a medium heat until slightly thickened. Add the lemon juice and let it cool completely.
Layer the pastry
Grease the tray. Layer 20 sheets of pastry, brushing with butter between every second sheet. Spread all the pistachios over the top.
Add the remaining layers
Layer the remaining 20 sheets in the same way, brushing with butter. Brush generously with butter on the top layer.
Cut and bake
Cut the baklava right through to the base with a sharp knife. Pour the remaining butter over the top. Bake in a 170 degree oven, starting on the lower shelf, until golden.
Add the syrup
Ladle the cold syrup over the baklava as soon as it comes out of the oven, while still hot. Leave uncovered to rest for at least 4 hours.
Tips
- The hot baklava and cold syrup rule is what decides the crispness.
- Cover the pastry you are not working with using a damp cloth so it does not dry out.
- Use the pistachios without toasting them in a pan, so they stay green.
Storage
Keeps for 5 days covered at room temperature. Do not refrigerate, as the pastry goes soft.
About Pistachio baklava
Gaziantep baklava is among the first Turkish products to be registered with a geographical indication in the European Union. The traditional craft relies on rolling the pastry by hand over a long time.
Nutrition
| Energy | 310 kcal |
|---|---|
| Protein | 4 g |
| Fat | 17 g |
| Carbohydrate | 37 g |
Frequently asked questions
Why does baklava turn doughy?
It turns doughy if the oven is too cool or the bottom layers are not cooked through. Start on the lower shelf and check the base of the tray.
Should the syrup be poured on hot or cold?
The baklava should be hot and the syrup cooled to room temperature. Hot syrup softens the layers.
