Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, baklava with pistachios. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Baklava with pistachios is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Baklava with pistachios is something which I’ve loved my entire life. They’re nice and they look wonderful.

Turkish Baklava is a well known traditional dessert. With this easy baklava recipe, you will make baklava from scratch with two different kinds walnut and. This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never.

To get started with this particular recipe, we must prepare a few ingredients. You can have baklava with pistachios using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Baklava with pistachios:

1. Prepare 40 sheets filo pastry
2. Make ready 500 g butter, I use the one in the glass jar
3. Get 300 g pistachios (from Aegina)
4. Make ready Ingredients for the syrup
5. Take 650 g sugar
6. Prepare 400 g water
7. Take 80 g glucose syrup

This honey pistachio baklava made with ready made filo pastry just melts in the mouth with just the right amount of honey and nuts between crisp baked filo. This homemade Pistachio Baklava is made with buttery layers of flaky phyllo dough, fresh ground pistachios and toasted cardamom, and drizzled in an orange honey sauce for the perfect amount of. Among its ingredients is pistachio which is cultivated in Gaziantep and which is also known as "gray pistachio". Baklava; image from Ozlem's Turkish Table cookery book, by Sian Irvine Photography.

Instructions to make Baklava with pistachios:

1. Melt the butter but don't let it brown.
2. Blend the pistachios in the blender into powder (if they are coarsely blended the baklava filo sheets will not stick together).
3. Line an oblog baking tray of 30x45 cm with butter (you can use a baking tray in the dimensions that you have just make sure that it is relatively large) and spread out half the filo sheets brushing each one with butter.
4. Spread out the pistachios all over the baking tray and cover with the 20 remaining filo sheets brushing one by one with butter.
5. Place the baking tray into the fridge to cool so you can cut the pieces.
6. Cut into small square pieces, sprinkle with a little water so that they don't lift up while baking and bake in a very slow oven at 130-140οC for about 1 1/2 to 2 hours.
7. Remove from the oven and pour the syrup over it, hot.
8. To make the syrup, boil the sugar, water and glucose syrup for 3 minutes (count 3 minutes from the moment it starts to boil).

An Ottoman legacy, baklava is one of the greatest creations from the pastry chefs at the Topkapi Palace. Turkish pistachio pastry dessert baklava with green pistachios. Turkish Ramadan Dessert Baklava with concept background. The best traditional Greek Baklava recipe! A classic Baklava dessert with layers of phyllo, walnuts and honey to amaze your I must admit that my personal favourite is walnuts mixed with pistachios.

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