Baklava is not as difficult to make as it looks. In fact, out of all of the things I bake, this is one of the easiest! However, it takes quite a bit of time and patience to prepare. This is only my second time making baklava and it is by far the best (the first one was made with walnuts and pistachio).
Yield: one 9x13 pan (about 35 individual pieces)
Ingredients (syrup):
2 1/2 cups (500g) sugar
2 cups (470ml) water
1 tbsp fresh lemon juice
Ingredients (Baklava):
8-9 oz clarified butter (ghee), melted 1 lb/package frozen phyllo dough, thawed
1 lb (plus more for topping if desired) unsalted and shelled pistachios, finely chopped (food processor recommended)
Directions (syrup):
In a medium saucepan, bring water and sugar to a boil. Reduce to simmer and cook until sugar dissolves and the syrup is slightly thickened, 15-20 minites. Stir in the lemon juice and simmer for 1-2 minutes. Remove from heat and cool at room temperature.
Directions (baklava)
Preheat oven to 350. Brush the bottom and sides of a 9x13 inch baking pan with melted ghee. Roll out your thawed phyllo dough and place your pan on top. Cut your phyllo dough to the size of your pan, keeping your excess pieces. You will need a minimum of 22-24 sheets but most phyllo packages come with less so you will need to use your scrap pieces. Cover the phyllo with a large towel or Saran Wrap when not in use to prevent it from drying out. Place one phyllo sheet on the bottom of your pan and brush the top with ghee. Repeat this process until you have 8 sheets on your bottom layer. Spread 1/2 of your chopped pistachio into a single layer. Add a sheet of phyllo dough and brush the top with ghee. Repeat until you have used 8 sheets. Add the remainder of your pistachio filling, then add a sheet of phyllo and brush with ghee. Repeat until you have 6-8 layers finishing with a coat of ghee. Cut your baklava into your desired shape, I like diamonds. Bake for 35-40 minutes until the top is lightly golden. Remove from the oven and immediately pour your syrup over the baklava. Let the baklava cool at room temperature for at least 2 hours or overnight to allow the syrup to absorb. Top with a fine dusting of pistachio, if desired. Store in an air tight container.
Recipe from Tara’s multicultural table
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