Leave the milk solids in the saucepan. There are roots to (and not limited to) Turkey, Greece, Iran, Lebanon, Armenia with baklava and is thought to have gone back as far as the 2nd century BC, where baklava resembles an Ancient Roman placenta cake. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Baklava is a traditional Middle Eastern dessert that is made with layers of phyllo dough, honey, and nuts. I found that reserving a little of the syrup and spooning a few drops on the center of each piece, then placing a pinch or so of the garnish on helped it stick in place better. Baklava is a delicious and unique dessert that is sure to please any nut lover. Remove the pan from the refrigerator and use a very sharp knife to cut the firmed up baklava five times lengthwise. When you need to brush the phyllo with butter, you can reduce the tearing that occurs by drizzling the butter over it first, then brushing. Add another 1 of crushed pistachio and top with 5 more sheets the same way you did the first. Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out! Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used. Start with a visual test. Unfold the phyllo sheets and smooth out to flatten. 2008 - 2023, Foodie With Family. Before brushing the top with ghee for the last time, press down the surface really well again with your palm to compress the layers. Place one sheet of phyllo and brush with ghee. If we werent already home in our jammies sneaking more slices of this from the pan than wed care to admit, this would be one to write home about. Spread a cup of the ground pistachios evenly on top. It is a sweet sugar syrup that is infused with rose and orange blossom water, lending the baklava a fragrant floral note. Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 cups/400 milliliters water. In the refrigerator is standard. Bring to a boil, stirring until sugar has dissolved. There are many different nuts that can be used to make baklavawalnuts and pistachios are common choices. Cool it completely before covering and storing it overnight at room temperature. Pistachios and walnuts are both flavorful and crunchy nuts that work together perfectly in a baklava recipe. Bring to a boil and stir until the sugar is gone. This helps it to soak in better. Be sure to thaw your phyllo sheets ahead of time. Take the lemon zest and cinnamon stick out of the syrup and throw them away. Remaining ingredients: Phyllo pastry dries out quickly once its unwrapped so have everything ready to go before you open the package. Every region has added their own unique twist to it over time so its really hard to say where it has come from. Plus I also used 1/2 sliced almonds along with 250g pistachios. In a bowl, combine pistachio nuts and 1/2 cup of the ghee. Spices, ingredients, utensils, techniques well learn it all, together. You can sprinkle extra chopped nuts on top. Let sit a little while the pastries become lukewarm. The second layer Place 5 sheets of phyllo dough brushing each one with butter. It should look like the texture of the nuts in the picture above. Use sheets with tears in the middle layers, where they won't be seen. You can use whichever you want, just be sure to add some salt to the filling if you choose to use unsalted butter. Remove syrup from heat; set aside. A Lebanese version, on the other hand, typically has multiple layers of nuts and pastry on top of each other, making it even more special. Slow Cooker Chicken and Mushroom Stroganoff. Unroasted, unsalted walnuts. 3. Put the oven rack in the middle of the lower part of the oven and heat the oven to 150C/300F. Filling: cup unsalted pistachios, coarsely chopped. baklava can be served as a dessert or as a side dish, and it is a delicious and comforting dessert that can be made Greek or Lebanese. Mix honey, sugar, 1/3 cup water, lemon zest, and cinnamon in a small saucepan. Finished with my aromatic Lebanese simple syrup, you will be tempted to eat this entire homemade baklava in one sitting. Easy! Use different nuts: Pistachios and/or walnuts are typically the most popular kinds of nuts used in baklava. When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. We threw it out. Sprinkle with remaining 2 tablespoons pistachios; let cool completely. Spread the on the phyllo in an even layer. I love my history nerd husband. Notify me of follow-up comments by email. Choose whichever is most visually appealing to you. Sprinkle the last 2 tablespoons of pistachios on top, and let the dish cool completely. Put the pistachios and walnuts in a bowl, then add the cinnamon, cloves, and granulated sugar and mix to combine. I followed everything except putting the rose water and orange blossom water coz I dont have any of it. You can sprinkle walnuts and pistachios in the center of each individual piece of baklava for garnishment or just dust them across the entire top. When they go bad, they slowly begin to change to an ugly dark brown. Meanwhile, get out your food processor and set it up. So, if you want to make your baklava even more delicious and stunning, read on to learn more about this wonderful nutty combination. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Repeat 9 more times to get a total of 10 sheets, brushing in between, Press down well, making sure there arent any air bubbles, Press down well, making sure its even and there are no air bubbles, Place the final 10 brushed phyllo sheets on top, Press down well and brush the top with ghee. Bring sugar, honey and water to a boil in saucepan over medium heat and cook for 10 to 15 minutes. Sprinkle the remaining ⅓ of the walnuts into the baking dish. So happy to hear you enjoyed the recipe. You dont want extra moisture in it and you dont want it to dry out. Phyllo pastry dough Thawed according to package instructions. Sprinkle another 3/4 cup of nut mixture. There are different kinds of baklava that use different kinds of nuts, different kinds of syrup, and even different shapes for the baklava pieces. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Sprinkle ⅓ of the walnuts into the baking dish. 1. Allow the baklava to sit until completely cooled (at least one hour) before serving. The Greeks made the recipe with phyllo dough, the very thin dough that we use in this recipe. Baklava is a type of pastry that usually has chopped nuts in between layers of filo dough that have been brushed with oil or butter and soaked in a mixture of honey and sugar syrup. To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2 wide strips (three cuts). Then turn your pan and cut across diagonally, creating diamond shapes. Note: The information shown is Edamams estimate based on available ingredients and preparation. Unsalted butter, melted High-quality European such as Plugra, Kerry Gold, or Danish. Store in an air-tight container at room temperature for about 1 week. teaspoon salt. All Rights Reserved. Once the sugar has melted, take the pan off the heat and add the honey, vanilla, and rose water. Keep the phyllo dough covered with a damp towel while not in use. Melissa Clark, Featured in: Turkish Sweets Are the Essence of a Nation, 332 calories; 20 grams fat; 10 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 4 grams protein; 87 milligrams sodium. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. My husband often refers to baklava as being anciently tasty He doesnt mean it tastes old and stale, he actually imagines ancient kings of Mesopotamia sitting around nibbling on it. When the pistachio baklava is done cooking, remove it from the oven. Step 3. (Once baklava has cooled, it can be served, but the taste and texture will be better if it sits for at least 8 hours. Then cut diagonally into diamond shapes. In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of nut mixture, 4 more pieces of phyllo with butter, and remaining nuts. Use fresh squeezed juice if you can, but pre-bottled lemon juice will also work. Set it aside to cool. This post was originally published September 29th, 2014. posted in: Desserts & Sweets, Rebecca, Recipes, Notify me of follow-up comments via e-mail. Foul odor. This will give you five very long rectangles. Preheat the oven to 350 degrees Fahrenheit. This recipe is a labour of love but it is worth every minute! Our concern would be that a filling made with chestnuts may end up being too soft and slightly soggy. This post may contain affiliate links, read my. Refer to my blog photos for step-by-step photo reference. (1 stick) unsalted butter, melted, plus more for the pan, (1 pound) frozen phyllo, thawed overnight in refrigerator, (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor, Vanilla and Cardamom-Glazed Acorn Squash Rings. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Before using, bring it back to room temperature.). Add 4 more sheets, brushing in between each sheet. Not Your Mamas Canning Book: Modern Canned Goods and What to Make with Them is available to order through these fine retailers! What kinds of nuts are in Baklava? Line the bottom and sides of the dish by overlapping the sheets in a crisscross pattern and leaving an overhang. Leave it aside for later use. Bring to a boil, then turn the heat down to medium-low and let it simmer for 20 to 25 minutes, or until it has become slightly thicker and turned a golden color. However, at the end of it, this pistachio baklava is 100% worth it! Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. A soggy baklava is something you should never leave out if you dont do it correctly. Baklava looks delicious, but does it contain more then pistachios? All rights reserved. The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. Sprinkle the rest of the chopped pistachios on top of each piece of baklava. Dont overprocess the nuts. Leave a Private Note on this recipe and see it here. For detailed instructions, please see the recipe card. DREAM RECIPE for me!! Sprinkle another 3/4 cup of nut mixture. Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary). Put the best layers of phyllo on top. Brush a layer of butter in the bottom of a 9x13 baking dish. This pistachio halvah is delightfully nutty, and after it sits for a couple of days, it will form its signature crystalline texture. It make a huge difference in flavor as the orange blossom really compliments the pistachios. Not too fine. Baklava was soggy and wet. Then remove from the fridge one hour before starting to come to room temperature. Pour any remaining butter evenly over pan. Remove the pot from the heat and stir in the honey and lemon juice. Let it rest for at least two hours before serving. Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice. Tips, tricks & recipes to an effortless -- and delicious -- dinner time! Your email address will not be published. About 45 minutes is enough time to get a light brown color. When it comes to making baklava, a traditional Middle Eastern pastry, there are many variations on the ingredients you can use. Add the pistachios into a food processor and pulse until roughly chopped. As soon as you do, pour the syrup over the entire tray. Toast until fragrant, 5-10 minutes, stirring halfway through. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then mixed with nuts and butter. Sprinkle another 3/4 cup of nut mixture. Position rack in lower third of oven, and preheat to 350F. If the top is getting too brown, cover it with a piece of foil. Lay a sheet of phyllo dough in the glass pan, then brush the phyllo dough with melted butter. Then remove it from the fridge one hour before starting to come to room temperature. Not too fine. So Happy to hear that Kathleen! Unroll and separate phyllo ribbons in a large bowl. Published on Sep 8, 2021 Modified: Sep 7, 2021 by The Foreign Fork This post may contain affiliate links which wont change your price but will share some commission. This will keep the dough from drying out and cracking while assembling. Thank you for sharing your recipe. Thanks for mentioning the alterations because its helpful to others. Walnut pistachio baklava is a classic Middle Eastern pastry dish that is sure to please. First mix together the ground flax and water and allow to sit for 10-15 minutes to. To cut the pastry, make 3 even slices lengthwise so you have a total of 4 (1 1/2 inch) wide strips. Theres no doubt that baklava is just a touch fussy to make, but its only on account of Phyllo dough and the dessert is so worth the effort. Pour syrup over warm baklava; let soak, uncovered, at least 6 hours or overnight. preferably a mild one like orange blossom, apple blossom, or clover, two long strips of orange peel removed from an orange with a vegetable peeler, lightly smashed with the side of the knife to gently crush it, Slow-Cooker Copycat Chipotle Barbacoa Recipe. Additionally, Middle Eastern baklava is often flavored with spices like cinnamon, clove, and nutmeg, while Greek baklava is usually flavored with orange flower water and lemon juice. NYT Cooking is a subscription service of The New York Times. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. To check if the bottom layers are done, lift up a corner of one of the rectangles with a knife. Two of my favorite sweet treats but I store-bought for years! Mix well, then set aside to cool down completely. Trim the phyllo dough to fit the baking pan as best as you can. Drizzle the rest of the syrup over the top. Traditionally pistachios and walnuts are used, but you can mix and match your favorite nuts. As we learned in our history of Greece, modern day Greece was, at one point, closely intertwined with Turkey. Take care not to press down on the pan, though, as that will compact the sheets of phyllo. Before brushing the top of the 5th sheet, press down the surface very well with your palm to compress the nuts. Garnish with finely chopped pistachios or walnuts if desired. Pour into a medium-size bowl. Tips, tricks & recipes to an effortless -- and delicious -- dinner! Pour all the butter that has been melted on top. You can choose whichever way you like best for decoration! Note: You can make the syrup up to a week in advance and store it in the fridge. Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Im sorry to be the bearer of bad news, but you absolutely need to let the syrup soaked baklava stand for at least 6 but preferably 8 hours after being made. Wrap it up in plastic wrap and aluminum foil and freeze it for up to four months. Roasted salted pistachios if you're feeling nutty and fancy Cook Mode Prevent your screen from going dark Instructions To make the granola, line a rimmed baking sheet with parchment paper and set aside. Designed by Elegant Themes | Powered by WordPress, Top 10 Cake Blogs You Must Follow Right Now, Cooking With Cash How Food-Themed Online Slot Games Are Taking Over, Have Your Cake and Eat It, Too: Why Dessert Can Be Part of a Weight Loss Diet, Can Crepes Be Part Of A Low FODMAP Diet? Transfer to oven and bake until golden, about 1 hour. Buttery pistachios have a starring role in this baklava and are supported by toasted almonds and walnuts, a cardamom and cinnamon spice mixture, and an orange, honey, cardamom scented syrup. Pulse the nuts in a food processor until they are finely chopped and about the texture of grape nuts or slightly smaller. First Layer Lay 10 sheets of phyllo dough into the pan one at a time, brushing each sheet with the melted butter before placing the next sheet. Learn to perfect classic dough recipes such as one-hour whole wheat bread, buttery soft pretzels, or delicious bagels. Hi Stephanie! Step 4: Bake. To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2 wide strips (three cuts). Yields about 1 3/4 cups. Cut the baklava. Brush the base of a 9 x 14 inch pan with some ghee. If the syrup is hot, youll find that its difficult for the baklava to absorb it. You should get about 1 1/8 cups (255 grams or 9 ounces) of clarified butter. Let the baklava cool completely on a wire rack, uncovered at room temperature. Then cut diagonally so that each piece of baklava is in the shape of a diamond. Yes, certainly! The most common nuts used in baklava are pistachios, walnuts, and almonds. Thaw overnight in the refrigerator. Then use a knife to cut 3 equally spaced slices lengthwise. Pistachios from Iran can be eaten plain, salted, roasted, spiced, or flavor . Thaw the phyllo dough according to the package instructions. Layer 4 pieces of phyllo on top, brushing each with butter before adding next. Preheat the oven to 350 degrees F. Line a 9 inch spring form pan with parchment paper. Required fields are marked *. Set the oven to 350F and use clarified butter to coat a 9x13-inch baking dish. Combine all of the syrup ingredients in a pan and bring to a boil. Copyright 2016 Woodland Foods. Bake the baklava for 40 minutes, or until golden brown and the edges of the phyllo along the sides of the pan and the cuts looks flaky. I love this it sounds amazing! cup salted butter 16 ounces phyllo pastry thawed The Honey Syrup cup water cup granulated sugar 1 cup honey 2 tablespoons lemon juice Instructions Step 1: Prepare the ingredients Preheat your oven to 350 degrees. Preheat oven to 350 degrees. The third layer Place 5 sheets of phyllo dough brushing each one with butter. Add 2 more sheets of phyllo then brush the top with butter. Sprinkle 1/2 of the chopped pistachios over the phyllo base in an even layer. Melted unsalted butter is not salt-coated. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! It's as simple as this: blitz walnuts or pistachios until they are fine crumbs. It will stay good either on the counter or in the fridge for up to two weeks as long as you store it in an airtight container! . How to Make Pistachio Baklava Recipe At Home Make the syrup: Prepare the simple syrup first and let it cool. Make sure to cut all the way through to bottom of pan. Add the honey syrup. Remove syrup from heat; set aside. Use your hands to gently mix in the butter and all but 2 tablespoons of the pistachios. Use the palms of your hands to press the layers together and get rid of any air pockets, working from the center outward. Overnight in the refrigerator is best. My goal is to make your cooking experience a lot easier and yummier! Preheat the oven to 350 degrees F. Add cashews, shelled pistachios, and walnuts to a large baking sheet. Bring sugar, honey and water to a boil in saucepan over medium heat and cook for 10 to 15 minutes. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. The first thing you need to do is gather your ingredients. The Turkish version uses pistachios. Bring to a boil, reduce heat and simmer for about 25 minutes. When the baklava is baked through, reheat the syrup until it comes to a simmer. I like using a squeezable bottle to spread the syrup evenly on the baklava. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. You have an extra box in the freezer for a later batch. Lift the baklava onto a cutting board by the paper overhang. Can you use roasted salted pistachios in baking? Top with 2 sheets of phyllo pastry. Set aside. Preheat oven to 350 F. Make the pistachio filling: Process the pistachios and powdered sugar in a processor. Transfer the nuts to a medium bowl and add the cooled syrup, the salt, and the cinnamon. Thirdly, watch out for signs of nuts that have dried out or have a . When putting the layers together, use the best, most whole phyllo sheets for the bottom and top layers. 8 ounces of salted pistachios, roasted (if using unsalted, add about 1/4 teaspoon salt to nut mixture) 2 whole vanilla beans, scraped 1 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2/3 cup brown sugar 1 pound of phyllo dough Sprinkle another 3/4 cup of nut mixture. It would also be possible to use other nuts, such as pecans or hazelnuts or a mixture of nuts. No. Pistachios are prized for their mild, buttery flavor and green color. Mix well, then set aside to cool down completely. Hazelnuts are used as a filling for baklava in the Black Sea region. This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. Though walnuts and pistachios are the most common nuts in baklava, you can also use hazelnuts. I cant help myself around it. Duration: 12:25. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. Way too much liquid and syrup did not have much flavor though it cooked for 20 minutes or more. Directions. However, other types of nuts such as pecans, cashews, hazelnuts, and even pine nuts can be used as well. Use a sharp knife to cut the phyllo into 36 pieces, making sure to cut through all of the layers. Once the baklava has finished cooking, reheat the syrup to make it liquid again and pass a first layer of syrup over it, using your kitchen brush. Roll up the rest of the phyllo sheets and store them in the fridge for up to a week tightly wrapped in plastic. Thank you once again! And when you pull the baking dish out of the oven, pour the syrup over the top and let it soak into every nook and cranny. Slice from corner to corner across top of baklava, then make diagonal slices, about 1-1/2 inches apart, to create diamond pattern. Oh, and the diamond shaped cut is a must!! Fried Feta Cheese with Phyllo Dough and Honey, Instant Pot Rutabaga Mash (+ Stovetop Instructions! Brush 9-inch by 13-inch baking dish with butter. Blaklava is an excellent addition to any special occasion. Phyllo Dough Sheets, thawed and cut in half. Nutritional information is an estimate and provided to you as a courtesy. Put a pinch of ground pistachios in the middle of each piece. Did you enjoy this Pistachio Baklava recipe? Layer remaining 10 pieces of phyllo on top of nuts, brushing each with butter. Spread the walnuts on a baking sheet and toast for 5-8 minutes in the oven. Allow the baklava to sit until completely cooled (at least one hour) before serving. This minimizes the exposure to air, thus reducing the amount of tearing and crumbling. Mix until the sugar dissolves into the water. It is always my intention to pay homage and respect to each cultural dish that I cook. Preheat your oven to 350 F degrees. Sprinkle another 3/4 cup of nut mixture. Ingredients US Customary - Metric 1 lb frozen filo dough 16 tablespoon butter melted Nut Mixture 1 lb walnuts 8 ounces shelled pistachios cup honey cup sugar 2 tablespoons flower water Bake the baklava until golden and crisp, about 1 1/2 to 1 3/4 hours (I do 1 3/4 hours), turning the pan halfway through baking. Remove from the oven and immediately pour or spoon the cooled syrup over the hot baklava. Set the pan on a heat-proof, level counter top, and drizzle the syrup evenly over the baked baklava. Set oven temperature to 350 degrees. 15 minutes, plus 15 to 30 minutes resting. Finished with my aromatic Lebanese Simple Syrup, you will be tempted to eat this entire homemade baklava in one sitting. The nuts are typically finely chopped before being added to . If theres still kind of frozen and damp, the moisture will make the phyllo hard to work with. Stir in lemon juice. Lay one sheet of the phyllo on the bottom of the pan, gently brush with butter, and repeat layering until you have a base of 8 sheets of buttered phyllo stacked up. Gently drape a sheet of phyllo on top, brush with butter, and repeat until you have a stack of 8 sheets of buttered phyllo. Prepare the honey syrup first, it needs time to cool. Mix the sugar, water, and lemon juice in a small saucepan. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with nuts and butter. Sprinkle another 3/4 cup of nut mixture. You do so bysimmering butter for 20-30 minutes and then straining it through a cheesecloth. Nigella's Baklava (from HOW TO BE A DOMESTIC GODDESS) has a sticky-sweet filling made with chopped pistachio nuts that are soaked in a sugar syrup. When ready to eat, just allow it to thaw in the fridge overnight. Make the syrup: While baking, make the syrup. Trail Mix with Chocolate and Pistachio Popcorn. Once its thawed and open, keep it covered with a moist towel at all times. However we would avoid using chestnuts as they tend to be softer than the other nuts mentioned and they have a lower fat content. Garnish with nuts. You can keep the baklava in the fridge as well, but it may be a little harder than usual. Sprinkle one quarter of nut mixture over dough. Then brush with ghee. Baklava | How To Make Baklava | Baklava Rolls | Pistachio Baklava the Syrup How To Unfortunately, baklava has a lot of sugar in it as you coat the baklava with a syrup after baking, which leads to it being high in calories. Transfer to a bowl and set aside. Ive made the Cardamom Pistachio Baklava with salted pistachios and unsalted ones. Place the walnuts and cinnamon in your food processor and pulse until chopped. The ingredients used to make baklava, a popular dessert in both Greece and the Middle East, are very similar. Pulse the pistachios in the food processor until finely chopped or coarsely ground. Prepare the simple syrup first and let it cool. Simply discard the bad pieces and use a fresh sheet instead. Put the pastry on the middle rack and bake it for about 1 hour and 20 minutes, or until it turns golden. In many parts of Turkey, baklava is frequently topped with honey or ice cream. To keep the baklava crispy, lightly dab the melted butter over the phyllo pastry. Pistachios are the national delicacy of Iran and are the most popular nut. Happy to hear you enjoyed the recipe! Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. You want the beautiful flaky layers from the phyllo sheets. Continue this process until you have laid down. Sprinkle with another quarter of nut mixture. Dont get me wrong, itll still be untidy, but its an easier thing to eat after sitting. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Serve at room temperature. Serve with Greek coffee and pistachios that have been ground up. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang. Remove from the heat and let cool to lukewarm. Subscribe now for full access. The goal is to combine the crispiness . Pour the cooled syrup over the hot baklava and let it sit for at least an hour, or until all of the syrup is absorbed. It will turn out. Thaw the phyllo dough according to package instructions. This recipe is spot-on Lebanese I have done this exact recipe for years and years since 1983 and it makes the most perfect tasting baklava.

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