Baklava
Layers of crisp filo, butter and chopped pistachios soaked in lemony sugar syrup. Rich, crunchy and sticky.
- 90 min40 prep · 50 cook
- HardDifficulty
- 420 kcalper serving
Ingredients
- Filo pastry500 g
- Butter, melted250 g
- Shelled pistachios300 g
- Sugar, for the filling50 g
- Sugar, for the syrup400 g
- Water300 ml
- Lemon1
Missing something? Ingredients with × can be left out.
Steps
- 1
Make the syrup: boil the sugar and water, add a squeeze of lemon and simmer. Leave it to cool completely.
- 2
Finely chop the pistachios and mix them with the sugar.
- 3
Butter a 30 × 20 cm tin. Lay in half the filo sheets one by one, brushing each with melted butter.
- 4
Spread the pistachios evenly, then cover with the rest of the filo, buttering each sheet.
- 5
Cut into diamonds right through to the base and pour over the remaining butter.
- 6
Bake at 170 °C until deep golden and crisp.
- 7
Pour the cold syrup over the hot baklava and leave it to soak for several hours before serving.
Tips and questions
- Hot syrup or cold syrup?
- One must be hot and the other cold: pour cooled syrup over the baklava straight from the oven, so it soaks in and stays crisp.
- Can I use other nuts?
- Yes, walnuts are just as traditional, and a mix of walnuts and pistachios works well. Chop them finely, not to a powder.
- How long does it keep?
- Up to 2 weeks at room temperature, loosely covered. Don’t refrigerate it: the syrup crystallises and the pastry goes soft.
Enjoy your meal!
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