Fıstıklı Baklava (Turkish Pistachio Baklava)
A recipe for Fıstıklı Baklava (Turkish Pistachio Baklava)! Layers of phyllo and pistachios are baked until golden and soaked in a lemony sweet syrup.
Servings 1 (9x13 inch) Pan
Ingredients
Syrup:
- 2 1/2 cups (500 grams) granulated sugar
- 2 cups (470 milliliters) water
- 1 tablespoon (15 milliliters) fresh lemon juice
Baklava:
- 9 ounces (255 grams) ghee clarified butter, melted
- 1 pound (450 grams) Phyllo thawed
- 1 pound (450 grams) unsalted pistachios shelled and finely chopped, plus more for topping
Instructions
To prepare the syrup:
- In a medium saucepan, bring the sugar and water to a boil. Reduce to a simmer and cook until the sugar is dissolved and the liquid is starting to thicken slightly, about 15-20 minutes.
- Stir in the lemon juice and simmer for another 1-2 minutes to blend the flavors.
- Remove from heat and allow to cool to room temperature.
To prepare the Baklava:
- Preheat oven to 350˚F (180˚C).
- Lightly brush the bottom and sides of a 9x13 inch (23x33 centimeter) baking dish with the melted butter.
- Arrange the phyllo sheets in a single layer on work surface. If needed, trim the edges with a sharp knife to fit the bottom of the baking dish. Cover the phyllo sheets with a large towel when not in use to keep them from drying out.
- Carefully place one phyllo sheet on the bottom of the prepared baking dish. Brush the sheet lightly with the melted butter.
- Repeat adding phyllo sheets and brushing with butter to create a bottom layer with 8-10 sheets.
- Spread about 1/2 of the finely chopped pistachios evenly across the top of the phyllo.
- Place another sheet of phyllo over the pistachios and brush with butter.
- Repeat again by adding phyllo sheets and brushing with butter to create a second phyllo layer with 8-10 sheets.
- Spread the remaining 1/2 of the finely chopped pistachios evenly across the top of the phyllo.
- Place another sheet of phyllo over the pistachios and brush with butter.
- Repeat again by adding phyllo sheets and brushing with butter to create a final top phyllo layer with 8-10 sheets.
- Brush the top sheet of phyllo with butter.
- Use a sharp knife to cut through the layers and create individual squares, rectangles, or diamonds.
- Place in the preheated oven and bake until the top is golden, 35-45 minutes.
- Remove from the oven and immediately cover evenly with the cooled syrup.
- Allow the Baklava to cool to room temperature and absorb the syrup before serving, at least 2 hours to overnight.
- Serve the squares topped with an additional sprinkling of finely chopped pistachios if desired.
- Store in an airtight container at room temperature for up to 4 days.