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Turkish Pistachio Pastry: A Delicious Recipe to Satisfy Your Sweet Tooth

  • Author: Maria
  • Total Time: 80 minutes
  • Yield: 24 servings 1x

Description

Enjoy a deliciously rich Pistachio Baklava, featuring layers of flaky phyllo dough filled with finely chopped pistachios and sweetened with a honey syrup. This delightful treat is perfect for celebrations or as a sweet indulgence any day!

Ingredients

Scale
  • 1 package of phyllo dough (16 oz), thawed
  • 1 cup unsalted butter, melted
  • 2 cups pistachios, shelled and finely chopped
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Finely chop the pistachios using a food processor until they are textured but not a paste.
  2. In a mixing bowl, combine the chopped pistachios, granulated sugar, and ground cinnamon. Mix well.
  3. Preheat your oven to 350°F (175°C).
  4. Carefully unroll the thawed phyllo dough, covering unused sheets with a damp towel to prevent drying.
  5. Brush a 9×13 inch baking dish with melted butter.
  6. Lay one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat this for about 8 sheets.
  7. Spread a generous portion of the pistachio filling evenly over the phyllo dough, leaving space around the edges.
  8. Layer about 6 more sheets of phyllo dough on top, brushing each with butter.
  9. Add another layer of pistachio filling, followed by more phyllo sheets, repeating until you run out of filling (about three layers of filling total).
  10. Finish with about 8 more sheets of phyllo dough on top, brushing each with butter.
  11. Use a sharp knife to cut the pastry into diamond or square shapes, being careful not to cut all the way through.
  12. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
  13. In a medium saucepan, combine water, sugar, honey, vanilla extract, and lemon juice.
  14. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce heat and simmer for 10 minutes. Let cool slightly.
  15. Once the pastry is baked, pour the warm syrup evenly over the hot pastry.
  16. Allow to cool for at least 30 minutes before serving. Cut through the lines made earlier to separate pieces.

Notes

  • Serve warm or at room temperature, ideally with Turkish tea or coffee.
  • Store leftovers in an airtight container at room temperature for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

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Find it online: https://www.chefstrawberry.com/turkish-pistachio-pastry/