Pistachio Baklava

This pistachio baklava recipe brings together crispy layers of filo pastry, a rich pistachio filling, and a fragrant syrup to create a dessert that’s both sweet and satisfying. Ideal for any occasion, this pastry combines crunchy textures with aromatic flavors, offering a delightful treat that’s easy to make and perfect for sharing with friends and family.

 

Ingredients

 

For the syrup:

• 400 g sugar
• 250 ml water
• 1 tablespoon lemon juice

 

For the baklava:

• 15 sheets of thawed filo pastry
• 150 g melted butter
• 100 g ground almonds
• 45 g powdered sugar

 

For the filling:

• 1 can (397 g) of NESTLÉ® Sweetened Condensed Milk
• 375 g pistachios
• 1 tablespoon orange blossom water
• 2 tablespoons rose water
• 3 slices of white toast bread (crust removed)

 

Preparation

 

Making the syrup:

1. In a small saucepan, combine the sugar and water.
2. Bring to a boil, then simmer until the mixture forms a light syrup.
3. Stir in the lemon juice, remove from heat, and let the syrup cool completely.

 

Preparing the filling:

1. Blend the pistachios, condensed milk, orange blossom water, rose water, and bread slices in a food processor until you get a smooth, thick mixture.
2. Set the filling aside while you prepare the pastry layers.

 

Assembling the baklava:

1. Preheat the oven to 185°C (365°F).
2. Grease a 40 x 30 cm baking tray with melted butter.
3. Place one sheet of filo pastry on the tray and brush with melted butter. Repeat with 5 more sheets, layering and buttering each one.
4. Spread the pistachio filling evenly over the top layer of filo pastry.
5. Place another sheet of filo over the filling, brush with butter, and sprinkle lightly with the almond-sugar mixture.
6. Continue layering the filo sheets, brushing with butter and sprinkling with almonds, until all sheets are used.
7. Brush the final layer with butter. Using a sharp knife, cut the baklava into diamond-shaped pieces.

 

Baking and finishing:

1. Bake the baklava in the preheated oven for 25–30 minutes, or until the pastry is golden and crispy.
2. Once out of the oven, immediately pour the cooled syrup over the hot baklava, making sure the syrup seeps into all the cuts.
3. Allow the baklava to cool completely, letting the syrup soak in before serving.