Recette des Baklavas Pistache : Mes astuces pour une texture parfaite 😉

Ingredients

• 320 g Unsalted Butter (Will be clarified; start with this amount to yield about 225 g clarified butter)
• 200 g Pistachios (Shelled, roughly chopped; keep some small pieces for texture)
• 100 g Almond Flour (Finely ground almonds (poudre d'amande))
• 150 g Granulated Sugar (For the filling)
• 30 ml Orange Blossom Water (Adds fragrance to the filling)
• 650 g Phyllo Sheets (Approximately 20 sheets; cut to fit a 38 × 26 cm baking dish)
• 250 ml Water (For the syrup)
• 200 g Granulated Sugar (For the syrup)
• 30 ml Lemon Juice (Freshly squeezed)
• 1 tsp Lemon Zest (Zest of one untreated lemon, grated)
• 100 ml Honey (Prefer a light floral honey)
• 30 ml Orange Blossom Water (For the syrup; adds aromatic note)
• 10 g Pistachio Powder (For garnish on top of each piece)

Instructions

1. Clarify the Butter

   Place the 320 g unsalted butter in a saucepan over very low heat. Let it melt slowly, skim off the foam that rises, then remove the pan from the heat and carefully pour the clear yellow butter into a mixing bowl, leaving the milky whey at the bottom of the pan.

   Time: PT10M

2. Prepare the Pistachio Filling

   Finely chop the pistachios using a manual chopper, aiming for a coarse powder with tiny pieces for texture. Transfer to a bowl, add almond flour, granulated sugar, and orange blossom water. Mix until the mixture forms a cohesive, slightly sticky mass that can be pressed into a block.

   Time: PT10M

3. Cut Phyllo to Size

   Lay out the phyllo sheets and cut each sheet to fit the 38 × 26 cm baking dish, trimming excess edges. Keep the sheets covered with a damp cloth to prevent drying.

   Time: PT5M

4. Butter the Baking Dish

   Using a pastry brush, spread a thin layer of clarified butter over the bottom and sides of the baking dish.

   Time: PT2M

5. Layer the First 15 Phyllo Sheets

   Place one phyllo sheet in the dish, brush generously with clarified butter, and repeat until 15 sheets are stacked, brushing each sheet before adding the next.

   Time: PT15M

6. Add the Filling

   Evenly spread the pistachio‑almond filling over the layered phyllo, then press gently with your hands to compact it into a uniform layer.

   Time: PT5M

7. Layer the Top 15 Phyllo Sheets

   Place another 15 phyllo sheets on top of the filling, brushing each with clarified butter as before. Finish with a final sheet brushed on top.

   Time: PT10M

8. Trim and Score

   Trim any overhanging phyllo edges with a sharp knife. Using a ruler as a guide, lightly score the surface into squares or diamonds, being careful not to cut all the way through the bottom layers.

   Time: PT5M

9. Preheat the Oven

   Preheat a conventional oven to 180 °C (static heat).

   Time: PT5M

   Temperature: 180°C

10. Bake the Baklava

    Place the prepared baklava in the oven and bake for 45 minutes, or until the top is golden brown but not overly dark.

    Time: PT45M

    Temperature: 180°C

11. Prepare the Honey‑Lemon Syrup

    While the baklava bakes, combine water, 200 g sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil and simmer for 6 minutes. Remove from heat, wait one minute, then stir in honey and orange blossom water. Let the syrup cool to room temperature.

    Time: PT10M

12. Syrup the Hot Baklava

    After baking, let the baklava rest for 5 minutes. Then, drizzle the cooled syrup evenly over the hot baklava, pouring slowly in several passes to ensure full absorption.

    Time: PT5M

13. Garnish

    Sprinkle a light dusting of pistachio powder over the top of each piece.

    Time: PT2M

14. Rest and Serve

    Allow the baklava to rest at room temperature for at least 6 hours or overnight so the syrup fully penetrates. After resting, cut along the scored lines and serve with tea.

    Time: PT6H

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g