It make a huge difference in flavor as the orange blossom really compliments the pistachios. Remove the pot from the heat and stir in the honey and lemon juice. For this Lebanese version, the twist is the use ofLebanese Simple Syrup (Ater). Let cool, then add them, along with the pistachios, to a food processor bowl and process in quick bursts until finely chopped. It would also be possible to use other nuts, such as pecans or hazelnuts or a mixture of nuts. Layer 10 pieces of phyllo in dish, brushing each piece with butter before adding next (keep remaining dough covered with damp towel). Set aside. For the best results cover once it is completely cooled and let it sit overnight. In this article, well discuss the benefits of mixing pistachios and walnuts, as well as some tips for doing so. To keep the baklava crispy, remove it from the oven and immediately spoon cooled syrup over it. You may add some cinnamon or nut meg to the nuts if you like, but I prefer not to. Bring to a boil and stir until the sugar is gone. Don't use a microwave. However, at the end of it, this pistachio baklava is 100% worth it! Brush lightly with butter then add 2 more sheets of phyllo. Put the pistachios and walnuts in a bowl, then add the cinnamon, cloves, and granulated sugar and mix to combine. Make sure to discard the nuts. CERTIFIED AA TO THEBRC GLOBAL FOOD SAFETY STANDARD | ORGANIC & KOSHER CERTIFIED SUPPLIER. Spread about half of the nut mixture over phyllo dough. Place the walnuts and cinnamon in your food processor and pulse until chopped. Not only does the combination bring great flavor and texture to the dish, but it also helps to make the baklava even more visually appealing. This post was originally published September 29th, 2014. posted in: Desserts & Sweets, Rebecca, Recipes, Notify me of follow-up comments via e-mail. Im the owner of Shari Blogs which is dedicated to cooking and lifestyle tips. Process the pistachios and powdered sugar in a processor. Turkish Sweets Are the Essence of a Nation, pound phyllo dough, defrosted overnight in the refrigerator. Pistachios are prized for their mild, buttery flavor and green color. Fried Feta Cheese with Phyllo Dough and Honey, Instant Pot Rutabaga Mash (+ Stovetop Instructions! Thanks for the review. When the pistachio baklava is done cooking, remove it from the oven. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish. 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. Brush the top layer of phyllo dough with butter. Gently drape a sheet of phyllo on top, brush with butter, and repeat until you have a stack of 8 sheets of buttered phyllo. The most common nuts used in baklava are pistachios, walnuts, and almonds. Pistachios are the national delicacy of Iran and are the most popular nut. 67 likes, 3 comments - Keto.diet (@ketodiets_recipes) on Instagram: "Fool-proof lowcarb + keto "baklava" pancakes topped with a pistachio cardamom whip cream ." Keto.diet on Instagram: "Fool-proof lowcarb + keto "baklava" pancakes topped with a pistachio cardamom whip cream . Thank you {% member.data['first-name'] %}.Your comment has been submitted. When it comes to making baklava, a traditional Middle Eastern pastry, there are many variations on the ingredients you can use. Notify me of follow-up comments by email. Nutritional information is an estimate and provided to you as a courtesy. Sprinkle another 3/4 cup of nut mixture. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts. 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. All Rights Reserved. In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Fifth layer Place 5 sheets of phyllo dough brushing each one with butter. If you use a 139 baking dish, the phyllo sheets will be bigger, so you might need to cut the ends off, either before using them, or after you've done layering the baklava, or you can simply tuck the ends in. This pistachio halvah is delightfully nutty, and after it sits for a couple of days, it will form its signature crystalline texture. Allow the baklava to sit until completely cooled (at least one hour) before serving. About 45 minutes is enough time to get a light brown color. Add the honey syrup. There are many different nuts that can be used to make baklavawalnuts and pistachios are common choices. Stir everything together and bring it to a boil. That means slap all hands that try to swipe a piece during this process! If your phyllo pastry rips, its ok, dont fret. Drop the heat to medium low and simmer for 10 minutes, or until thickened somewhat. Your email address will not be published. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. Pulse the walnuts in a food processor until finely chopped or coarsely ground. Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Dont overprocess the nuts. My goal is to make your cooking experience a lot easier and yummier! Pistachio nuts are common in Mediterranean and Middle Eastern dishes but in baklava walnuts are also commonly used, so you could certainly use walnuts as a substitute or use a mixture of the two. Thanks for stopping by! Strain to remove the orange peel, cinnamon stick, cardamom, and clove. Be the first to leave one. It will turn out. Allow the food to cool completely before storing it in the refrigerator at room temperature. Shriveled, dehydrated nuts probably mean your pistachios have gone rancid. Add another 1 of crushed pistachio and top with 5 more sheets the same way you did the first. This will give you five very long rectangles. Layer remaining 10 pieces of phyllo on top of nuts, brushing each with butter. If you need to, cut the phyllo dough to fit the baking dish, and cover it with a damp kitchen towel so it doesn't dry out while you put the baklava together. Add 1/2 of the ground nut and spice mixture to the pan and spread it out evenly to the edges of the pan, then lay a sheet of phyllo over it then gently brush with butter. Final layer Lay 10 sheets of dough buttering each one. A bag of mixed nuts, such as pistachio, almonds, cashews, walnuts, and so on, is worthwhile to purchase as an Iran souvenir since they are of great quality and have a pleasant flavor in Iran. If theres still kind of frozen and damp, the moisture will make the phyllo hard to work with. Place the tray in the oven and bake for about 30-40 minutes or until the phyllo dough is crispy. Just maybe dont eat the whole tray on your own . Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. Preheat oven to 350 F. Grease a 15 x 10 x 1-inch baking pan. Put the pistachios and walnuts in a bowl, then add the, Once the 25 minutes is up, remove the pot from the heat and allow it to cool to room temperature. Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out! Recipe copyright The Foreign Fork. Put the best layers of phyllo on top. Seeing as I trust your taste fairly implicitly at this point, Im praying that this comes as close as possible to the bliss aforementioned. As soon as you take the baklava out of the oven, pour the cooled syrup over the lines where you cut it until you have about 2 tablespoons left (the syrup will sizzle when it hits the hot pan). A soggy baklava is unavoidable, but the key to avoiding one is to brush the butter on well, to completely cool the baklava before serving, and to leave it uncovered on the counter until the baklava has finished. Put them in a bowl. To reduce the soggyness of baklava, either hot syrup or cold syrup can be used over it. Strain through a fine-mesh strainer into a measuring cup. Brush each layer, except for the last one, with more ghee or clarified butter. At this point, you should have 8 layers of phyllo. Transfer the nuts to a medium bowl and add the cooled syrup, the salt, and the cinnamon. Melted butter on its own doesnt provide the same finish to baklava that ghee does so I prefer to use ghee. 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. Place one sheet of phyllo and brush again with ghee. 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. In the meantime coarsely grind the pistachios in a food processor and leave aside. Its actually even tastier if you make it ahead of time as it gives the baklava time to absorb the simple syrup that is poured on top. Then, use a spoon to carefully remove the foam from the surface. Preheat oven to 350 degrees. Brush the phyllo dough with melted butter. Kali Orexi! Cut crosswise with a sharp knife to make ribbons that are 1 inch wide. Mix the sugar and water in a medium pot over medium-high heat. I hope you try it, enjoy it, rate it and share it with your friends and family! Sprinkle the remaining ⅓ of the walnuts into the baking dish. Pour syrup over warm baklava; let soak, uncovered, at least 6 hours or overnight. I dont have much of a sweet tooth, but if you set a tray of lovely little baklava pieces in front of me, you may not want to stand between it and me. To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2 wide strips (three cuts). Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. 04 of 13 Pork, Apricot and Pistachio Sausage The Spruce / Teena Agnel I like to finish the top of the baklava with 810 layers of phyllo. This prevents you from having to refreeze the baklava. For educational or personal use only. The best way to enjoy baklava is to let it cool and sit for 8 hours. This will take about 5 to 15 minutes depending upon how high your heat is, but dont rush it or the butter could burn. When the baklava is done, take it out of the oven and slowly pour the cold syrup over the hot baklava. From here, add about 46 sheets of phyllo and a handful of pistachios between each layer. Preheat the oven to 350 degrees Fahrenheit. 2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios) 1/2 tsp cinnamon 3 Tbsp unsalted butter, melted Melted chocolate chips to drizzle for garnish, optional. Add in one sheet over the nuts and brush by dabbing only because it will move if you brush it normally. Leave it out on the counter for four to five hours or in the fridge overnight. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts. And dont forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork. Bake. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. 1 1/2 tablespoons (28g/ 1oz) glucose syrup (optional, but recommended), 1 tablespoons orange blossom water (more or less according to taste), 3 cups (340 g/ 12oz) shelled, raw unsalted pistachios, plus more for garnish, 2 (500g/ 8oz each) packages phyllo dough, a total of 30 sheets thawed, 1 1/8 cup (255g/ 9oz) melted ghee (or 1 cups (340g/ 12oz) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 cup clarified). 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. This will keep the dough from drying out and cracking while assembling. I like using a squeezable bottle to spread the syrup evenly on the baklava. Before brushing the top of the 5th sheet, press down the surface very well with your palm to compress the nuts. You can use honey in place of the homemade simple syrup. Thanks for reading!. Pulse the pistachios in the food processor until finely chopped or coarsely ground. Make the syrup: While baking, make the syrup. Put the pastry on the middle rack and bake it for about 1 hour and 20 minutes, or until it turns golden. Place a rack in the upper third of the oven and preheat oven to 300 degrees F. In a large bowl toss together oats, brown sugar, spices, and salt. Thaw the phyllo dough according to package instructions. Trim the phyllo dough to fit the baking pan as best as you can. Baklava is my total weakness.Love this! Sprinkle another 3/4 cup of nut mixture. Baklava | How To Make Baklava | Baklava Rolls | Pistachio Baklava the Syrup How To In a medium bowl, combine the pistachios, almonds, chocolate chips, and cinnamon. Then cut diagonally so that each piece of baklava is in the shape of a diamond. Melt the butter. Place another sheet of phyllo dough, then brush that with butter. Filling: cup unsalted pistachios, coarsely chopped. I finally decided to just jump in and start testing. Set the pan on a heat-proof, level counter top, and drizzle the syrup evenly over the baked baklava. Remove the pan from the refrigerator and use a very sharp knife to cut the firmed up baklava five times lengthwise. Remove the pistachios from the food processor, then add the walnuts and pulse again until the walnuts are roughly chopped. The difference between the Turkish and Greek versions is the nuts used in the filling. Bring sugar, honey and water to a boil in saucepan over medium heat and cook for 10 to 15 minutes. Make the clarified butter (see explanation in post for more information on how to do this) and finely chop the pistachios. pistachio, walnuts, or almonds are traditionally used to fill the gap between the layers of dough in Turkish baklava. Cut the dough into 12 squares or 24 triangles. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. Swoon, swoon, swoon! Remove paper. Lay a sheet of phyllo dough in the glass pan, then brush the phyllo dough with melted butter. While the baklava is baking, prepare the syrup. Directions. Take the pan off the heat and let the butter sit for 10 minutes. Then add the honey. Position your phyllo sheets on a cutting board. Secondly, any mold on the surface of the pistachios is a bad sign. Add to the bowl with the walnuts. Cut two sheets of parchment paper that are 8 inches by 13 inches. Always keep the phyllo you aren't using covered with a damp towel on top of a layer of plastic wrap. Thaw your phyllo dough according to the package instructions. Reheat syrup over medium heat; pour over the hot pastry. Unwrap and spread out the phyllo on a large cutting board, then use your hands to flatten it. 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. Our concern would be that a filling made with chestnuts may end up being too soft and slightly soggy. Little gem salad with green goddess dressing, Keto ground beef stroganoff with zucchini noodles, How to fold prosciutto for charcuterie board, Easy dog treat recipes with few ingredients, Shredded turkey and gravy over mashed potatoes, Substitute for corn flakes on hashbrown casserole, Amish sweet bread recipe for bread machine, German apple cake recipes with fresh apples, Food and wine roasted asparagus and mushrooms, 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator, 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor. During my testing, the key for me was to reduce the honey syrup and infuse the orange, cinnamon, and cloves flavors during the process. In a large bowl, unroll and loosen phyllo ribbons. Are you on Pinterest? You can chop/grind the nuts in this recipe to your liking, but make sure not to grind them into a powder. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Bake uncovered for 35 to 40 minutes, or until the top is golden brown. Thirdly, watch out for signs of nuts that have dried out or have a . Ive been intimated by homemade baklava for years. Use whatever their most recommended instructions are vs. the speed thaw method some have on the boxes. 2. Warm the syrup back up over medium heat, then pour it over the hot pastry. Cut diagonal lines width-wise to form triangles of baklava (see video/photos for more detail). Before brushing the top with ghee for the last time, press down the surface really well again with your palm to compress the layers. Copyright 2023 Nigella Lawson. That will lead to swearing under your breath as you attempt to pray apart hair-thick sheets of phyllo dough. Set oven temperature to 350 degrees. If you can only find salted pistachios, simply omit the salt called for in the recipe. 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. Unroll and separate phyllo ribbons in a large bowl. Cover the phyllo sheets with a damp towel as you work your way through them to prevent them from drying out. Thanks for the review! Let stand at room temperature for several hours before serving. Sprinkle another 3/4 cup of nut mixture. You dont want extra moisture in it and you dont want it to dry out. It's rich, it's buttery, it's sweet, and it's filled with 3 layers of ground pistachio. Crispy, flaky layers of cinnamon-scented honey-soaked phyllo pastry stuffed with warm spiced walnuts and pistachios. Learn to perfect classic dough recipes such as one-hour whole wheat bread, buttery soft pretzels, or delicious bagels. Sprinkle one quarter of nut mixture over dough. Slow Cooker Chicken and Mushroom Stroganoff. Cut the square into 8 triangles with a sharp knife and put them on a serving dish. Roll up the rest of the phyllo sheets and store them in the fridge for up to a week tightly wrapped in plastic. This recipe is a labour of love but it is worth every minute! When the baklava is baked through, reheat the syrup until it comes to a simmer. This is one time when that best by date really makes a difference. Tips, tricks & recipes to an effortless -- and delicious -- dinner time! It might seem difficult but its actually relatively straightforward but it just takes a lot of time as you have to brush each sheet of phyllo as you layer them. If the syrup is not absorbed, baklava will not absorb it. Finished with my aromatic Lebanese simple syrup, you will be tempted to eat this entire homemade baklava in one sitting. You should get about 1 1/8 cups (255 grams or 9 ounces) of clarified butter. Though walnuts and pistachios are the most common nuts in baklava, you can also use hazelnuts. Baklava was soggy and wet. The nuts are typically finely chopped before being added to the mixture, and then the entire mixture is baked until it is golden and crispy. When the pistachio baklava is done cooking, remove it from the oven. Then make cuts diagonally so you have diamond-shaped pieces. Preheat the oven to 350 degrees F. Add cashews, shelled pistachios, and walnuts to a large baking sheet. Set the oven to 350F and use clarified butter to coat a 9x13-inch baking dish. Sprinkle about 3/4 cup of the nut mixture evenly over the layers of phyllo dough. Happy to hear you enjoyed the recipe! As soon as you do, pour the syrup over the entire tray. Cover the phyllo with a slightly damp tea towel to keep it from drying out. Sprinkle another 3/4 cup of nut mixture. When ready to eat, just allow it to thaw in the fridge overnight. You will split the amount into 3 portions. If your syrup has thickened too much, add a little water. The rich, decadent and delicious dessert Baklava is served all over the world during special occasions. Asked by Margarett. The nuts are typically finely chopped before being added to . But almonds, pecans, hazelnuts and pine nuts are all delicious options that you're welcome to add in too. Set aide. Good pistachios have nuts that are yellow or green. 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. Required fields are marked *. How to Make Baklava Cups: Preheat Oven to 350F. Stir in the sugar, ground cinnamon, and ground nutmeg. This minimizes the exposure to air, thus reducing the amount of tearing and crumbling. No. Place the baking sheet in the fridge to chill for 15 minutes. Prepare the simple syrup first and let it cool. I used orange blossom honey instead of the simple syrup. Oh, and the diamond shaped cut is a must!! Preheat the oven to 160'C fan/180'C conventional and line and grease a 2lb loaf tin. Place another sheet of phyllo dough, then brush that with butter. Brush a little clarified butter on the phyllo sheet. Then remove it from the fridge one hour before starting to come to room temperature. 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. Alternate with layers of phyllo pastry, brushing every sheet with butter, and walnuts. Your email address will not be published. Too much butter can make the dessert soggy. Once the sugar has melted, take the pan off the heat and add the honey, vanilla, and rose water. Remaining ingredients: Melt some butter and use it to grease the inside of a 9-by-13-inch (22cm-by-33cm) baking pan (metal is best). Spread a cup of the ground pistachios evenly on top. Hello Reader! Blaklava is an excellent addition to any special occasion. lb finely chopped nuts, cup light brown sugar, 1 teaspoon cinnamon, teaspoon salt Brush melted butter evenly over the bottom and up the sides of a metal 913" baking dish (see note). I followed everything except putting the rose water and orange blossom water coz I dont have any of it. Good pistachio nuts look full and rounded on the outside. Let the baklava cool completely on a wire rack, uncovered at room temperature. Please leave a comment below letting me know what should be different, and I will rework the recipe. Unfold the phyllo sheets and smooth out to flatten. Heres a summary ofhow to layer your baklava. Refer to my blog photos for step-by-step photo reference. It's like making lasagne! Sprinkle another 3/4 cup of nut mixture. Not sure what went wrong for you but Im sorry it didnt turn out for you as expected. Theyre sold frozen from the store so youll have to thaw them overnight in the fridge or quickly on the counter at room temperature. Mix well to combine. Mix in the lemon juice, then let it cool completely in the refrigerator until you're ready to use it. Join me for me for struggles and laughs and some crazy concoctions. Pistachio nuts are common in Mediterranean and Middle Eastern dishes but in baklava walnuts are also commonly used, so you could certainly use walnuts as a substitute or use a mixture of the two. Phyllo Dough Sheets, thawed and cut in half. Place the tray in the oven and bake for about 30-40 minutes or until the phyllo dough is crispy. Bake uncovered for 35 to 40 minutes, or until the top is golden brown. If the syrup is hot, youll find that its difficult for the baklava to absorb it. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through. So happy to hear you enjoyed the recipe. Take a pound of butter (4 sticks salted butter) and place it in a 2 quart saucepan. You have an extra box in the freezer for a later batch. Overnight in the refrigerator is best. Halvah is a tahini -based (sesame seed paste) dessert that can be flavored with nuts, chocolate, and other ingredients. Top with 2 sheets of phyllo. Sprinkle 1/2 of the chopped pistachios over the phyllo base in an even layer. Brush the bottom and sides of with the melted butter. All rights reserved. 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. To check if the bottom layers are done, lift up a corner of one of the rectangles with a knife. Make sure the phyllo is completely defrosted before you use it. 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.