Easy Crispy Baklava Dessert
The most popular Turkish cuisine dessert. Sweet and nutty. Each bite is a perfect combination of sweet flavors. Decorated with pistachios. Phyllo sheets with melted butter and special syrup. Just Irresistible. 👍😎😊👌
Ingredients
- 450 grams phyllo dough
- 250 grams unsalted pistachios finely ground
- 250 grams unsalted butter melted
- 200 grams sugar granulated
- 240 milliliters water 1 cup
- 1/2 piece juice of lemon
- 300 grams sugar granulated
- 240 milliliters water 1 cup
- 1/2 piece juice of lemon
- 5 drops rose wtaer optional
Instructions
- Preheat your oven to 180°C (350°F)
- In a saucepan, combine the sugar and water for the syrup. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves.Once boiling, add the lemon juice and continue to simmer for another 5 minutes.Remove from heat and let it cool. Optionally, add a few drops of rose water to the cooled syrup for added flavor
- Prepare the filling by combining the finely ground pistachios and granulated sugar in a bowl. Mix well until evenly combined.
- Brush the bottom of a baking dish (around 9x13 inches) with melted butter.
- Unroll the phyllo dough carefully and cover it with a slightly damp kitchen towel to prevent drying out. Place one sheet of phyllo dough into the baking dish, and brush it with melted butter.Repeat this step with around 8-10 sheets, brushing each layer with butter
- Sprinkle a generous amount of the pistachio filling evenly over the layered phyllo sheets. Layer another 8-10 sheets of phyllo dough on top of the pistachio filling, brushing each layer with melted butter.
- Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through the layers.
- Bake the baklava in the preheated oven for about 35-40 minutes or until golden brown and crisp.
- Once baked, remove the baklava from the oven and let it cool for a few minutes.
- Pour the cooled syrup evenly over the hot baklava, allowing it to soak through the cuts and layers.
- Let it sit for at least 1-2 hours to absorb the syrup completely.
- Serve the Turkish baklava at room temperature and enjoy