Pistachio Baklava Recipe
I think Ramadan is the time period when syrup sweets are consumed the most. The sugar levels of fasting people decrease throughout the day, and towards the evening, people start to think of desserts, especially desserts with syrup, which is the sweetest of desserts.
I used to not like baklava. But thanks to Youtube's suggestion mechanism, for the last months, we have fallen into the swamp of videos of foreign tourists visiting Turkey and eating Turkish food constantly. Baklava, of course, is indispensable for such videos. People who eat baklava for the first time in their lives are so ecstatic when they eat baklava that even people who don't like baklava start to crave for baklava. So did I. This being the case, we visited lots of baklava shops as soon as we went to Turkey. During these visits, I had the chance to make some observations.
First of all, I observed that there was a noticeable increase in baklava shops in all cities. Even in tiny Kırklareli, there are dozens of baklava shops. Secondly, baklava makers have stopped using the intense butter-scented oil they used to use, and the smell of pistachios comes from baklavas, not butter, which is great. Third, they put something green that tastes like walnuts, not pistachios, in cheap baklavas. Finally, I now love baklava. But of course, I prefer a baklava with real butter and real syrup, rather than a heartburning industrial type of baklava with margarine and glucose syrup.
This is not the first baklava recipe made with store bought baklava yufka that I have shared so far. I have shared the easy walnuts baklava and cold baklava recipe before. Surely some of you have tried these recipes before. That's why I'm sure there are some of you who know that the baklava recipes that I prepared with store bought baklava yufka have a crispiness and taste that can compete with the baklava of baklava shops.
The pistachio baklava recipe is likewise crunchy and delicious. But of course there are some conditions for this. First of all, you have to follow the recipe step by step. Don't be lazy, don't get tired, don't try to take the easy way out. Second, don't compromise on ingredients quality.
If your motivation of making baklava is to enjoy eating what you cook yourself, I would like to remind you of the homemade baklava recipe.
Now let's talk about what you need to pay attention to while making pistachio baklava. In fact, let's start with the obvious question that you all have in mind.
Which one should be hot, baklava or syrup?
The most curious thing about syrup desserts is whether baklava or syrup or both should be hot while bringing them together. It doesn't matter which one it is, the important thing is that one is hot and one is cold. If both are hot, the baklava becomes doughy. If both are cold, the baklava will not absorb the syrup. If one is hot and the other is cold, it will have the perfect consistency. As I said, it doesn't matter which one is hot and which one is cold. But if you are going to make the baklava in one go, if you make the syrup first, the syrup will cool down until you prepare and bake the baklava, and your baklava will be ready in a shorter time.
If you want to prepare the baklava in advance and make syrup after a few days, you can pour hot sherbet on the baklava as it will be cold already.
But in both cases, make sure that the hot one is not too hot. After taking the hot baklava from the oven and the syrup from the stove, wait a few minutes for the first heat to come out.
One thing I want to highlight is butter. After melting the butter, you should strain it with a very fine mesh strainer and purify it from its foam and residue. Otherwise, while the baklava is baking, these residues will burn and cause black spots to form on the baklava and spoil the magnificent baklava look.
Enjoy the recipe...
- 500 g baklava dough leaves,
- 1.5 cups of ground pistachios,
- 250 g butter,
For the syrup;
- 2.5 cups of sugar,
- 2.5 cups of water,
- 1 slice of lemon.
- Ground Pistachio.
- For syrup, take the water, sugar and lemon slice in a pot,
- Stir until the sugar dissolves in high heat,
- When the sugar melts and the syrup begins to boil, decrease the heat and cook it for 15 minutes, then remove from heat,
- Melt the butter and strain through a very fine strainer,
- Cut the baklava dough leaves into two,
- Arrange half of the leaves in a suitable sized baking dish by applying butter between them,
- Sprinkle ground pistachio on top,
- Place the remaining leaves on top of each other in the same way by applying butter between them,
- Slice the baklava into square slices,
- Pour the remaining butter on over,
- Bake in an oven preheated to 170 C degrees until the top is well browned,
- When the top of the baklava is browned, reset the oven temperature and keep it in the oven for another 10 minutes and remove from the oven,
- Rest it for 2-3 minutes and pour the syrup over with a ladle,
- Sprinkle finely ground pistachios over the slices.