Pakhlava with pistachios
12 servings
95 minutes
Pistachio baklava is an exquisite Eastern dessert that has captured the hearts of gourmets worldwide. This sweet masterpiece, rooted in ancient traditions, combines crispy layers of filo pastry soaked in fragrant butter with a rich nut filling of walnuts and pistachios. Each portion is drenched in sweet honey syrup, creating a harmony of flavors—rich, crunchy, and tender at the same time. Baklava pairs perfectly with a cup of aromatic tea and symbolizes festive gatherings. Its rich nutty flavor with subtle spicy notes of cinnamon makes it a wonderful conclusion to a meal and a true delight for lovers of Eastern sweets.
1
Preheat the oven to 180 degrees. Clean and chop the pistachios and walnuts, adding 150 g of sugar and cinnamon. The mixture should not be powdery.
- Pistachios: 250 g
- Walnuts: 250 g
- Sugar: 200 g
- Cinnamon: 1 teaspoon
2
Melt the butter over low heat.
- Butter: 200 g
3
Line the baking tray with parchment paper. Thaw the dough beforehand and roll it out on a large table. Take a clean towel and slightly dampen it. Cover the dough with it.
4
Grease the baking sheet with oil. Carefully remove the towel from the dough and start separating the sheets. Place one sheet on the baking sheet. Lightly grease with oil. Cover the remaining sheets of dough with a towel. Grease the sheet. Repeat the procedure with the remaining dough.
- Butter: 200 g
5
Pour the nuts onto the bottom layer of dough. Spread evenly. Place a sheet of dough on top, grease it, and add 4 more sheets in the same way.
- Walnuts: 250 g
- Pistachios: 250 g
6
Grease the top sheet with oil and sprinkle with nuts. Layer another 6 sheets of dough, greasing with oil.
- Butter: 200 g
- Pistachios: 250 g
7
Cut the dough diagonally into strips on both sides to make diamonds. Bake for 45–50 minutes.
- Filo (phyllo) pastry: 1 piece
8
Mix water, sugar (50 g), and honey in a saucepan. Boil for 10 minutes. Cut the baklava and drizzle with syrup. Sprinkle with finely chopped pistachios on top.
- Water: 150 ml
- Sugar: 200 g
- Honey: 150 g
- Pistachios: 250 g
