Turkuaz Kitchen Pistachio Baklava

Turkuaz Kitchen Pistachio Baklava is made with phyllo sheets, raw pistachios, butter, vegetable oil, water, granulated sugar, and a slice of lemon. This delicious traditional Pistachio Baklava recipe creates a sweet dessert that takes about 1 hour to prepare and can serve up to 12 people.

Turkuaz Kitchen Pistachio Baklava Ingredients

• 1 Lb Phyllo (Filo) Sheets (9×14, 40 Sheets)
• 1 1/2 cups shelled Raw Pistachios
• 2 Sticks Butter (226 Gr)
• 1/4 Cup Vegetable Oil (60 Ml)

For The Syrup:

• 2 Cups Water
• 2 Cups Granulated Sugar
• 1 Slice Of Lemon
• Pinch Of Salt

How To Make Turkuaz Kitchen Pistachio Baklava

1. Prepare the Syrup: In a saucepan, add the sugar, water, salt, and lemon slices. Heat over medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 12-15 minutes. Remove the syrup from the heat and let it cool to room temperature.
2. Preheat the Oven: Preheat the oven to 350°F (175°C).
3. Melt the Butter: In a small saucepan, melt the butter over low heat and add the vegetable oil. Brush the bottom of a 9×13-inch baking sheet with the melted butter.
4. Layer the Phyllo Sheets: Lay a sheet of phyllo on the bottom of the baking sheet and brush with butter. Repeat this process with 16 more sheets.
5. Add Pistachios: Sprinkle 3/4 cup of the shelled raw pistachios evenly over the dough. Continue to layer 4 more sheets and sprinkle with another 3/4 cup of pistachios. Top the pistachio layer with one phyllo sheet and brush with butter.
6. Complete the Layers: Repeat the layering process with the remaining phyllo sheets to complete 40 layers as shown in the IG reel. Brush the top of your baklava with butter.
7. Cut the Baklava: Cut the baklava into squares (or diamonds) of equal size using a sharp knife.
8. Bake the Baklava: Bake for 35-40 minutes until golden brown.
9. Add the Syrup: Remove from the oven and pour the room-temperature syrup over the hot baklava. Set aside for the baklava to absorb the syrup well and to cool completely.
10. Serve: Serve with tea or coffee.

Recipe Tips

• Use Fresh Phyllo Sheets: Ensure your phyllo sheets are fresh and thawed properly if using frozen. Keep them covered with a damp cloth while working to prevent drying out.
• Brush generously with Butter: Brushing each layer of phyllo with butter ensures a flaky and crispy texture.
• Cut Before Baking: Cut the baklava into desired shapes before baking to make it easier to handle and serve.

What To Serve With Pistachio Baklava

This crispy Pistachio Baklava pairs well with Turkish tea, Turkish coffee, vanilla ice cream, or fresh fruit like oranges and strawberries. It can also be served alongside Greek yogurt, mint tea, or a light fruit salad for a delicious dessert.

How To Store Pistachio Baklava

• At Room Temperature: Store baklava in an airtight container at room temperature for up to 5 days.
• In the Fridge: You can refrigerate baklava for up to 2 weeks. It will become a bit firmer and chewier.
• Freezing: To freeze, wrap individual pieces in plastic wrap and then in aluminum foil. Store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Pistachio Baklava Nutrition Facts

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 80mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

FAQs

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Baklava Cheesecake Recipe
• Turkuaz Kitchen Lemon Curd Tart
• Turkuaz Kitchen Crispy Cream Puffs
• Turkuaz Kitchen Pavlova