Turkish cuisine · Desserts & Sweets

Baklava

Crispy phyllo pastry with pistachios and syrup.

Ingredients · for 8 servings

• 500 g phyllo dough
• 300 g pistachios
• 250 g butter
• 300 g sugar
• Lemon

Instructions

1. Chop the pistachios finely; melt the butter and keep warm; preheat the oven to 170 °C.
2. Boil sugar, 300 ml water and a splash of lemon into a clear syrup for 10 min and let cool completely.
3. Butter a dish and lay in half the phyllo sheets one by one, brushing each lightly with butter.
4. Scatter the pistachios evenly and cover with the remaining brushed sheets; butter the last layer generously.
5. Cut through into diamonds or squares with a sharp knife.
6. Bake for about 45 min until deeply golden brown and crispy.
7. Pour the COLD syrup immediately and evenly over the HOT pastry – it should sizzle – and let soak for at least 2 hrs.