Ultimate Middle Eastern Pistachio Baklava

Ingredients

• 200 g Unsalted butter (Melted; used for brushing layers and the tray)
• 200 g Pistachios, shelled and unsalted (Finely chopped in a blender or food processor)
• 300 g Caster (superfine) sugar (Divided: 100 g for pistachio mix, 200 g for syrup)
• 1 Lemon (Zest and juice; zest used in pistachio mix and syrup, juice only in syrup)
• 30 sheets Filo (phyllo) pastry sheets (Thawed if frozen; keep covered with a damp cloth while working)
• 250 ml Water (For syrup)

Instructions

1. Melt butter

   Place the butter in a small skillet over medium heat and melt it completely, stirring occasionally to prevent browning.

   Time: PT5M

   Temperature: Medium heat

2. Chop pistachios

   Add the pistachios to a blender or food processor and pulse until finely chopped but not turned into paste.

   Time: PT5M

3. Mix pistachio filling

   In a mixing bowl combine the chopped pistachios, 100 g of caster sugar and the zest of one lemon. Stir until evenly distributed.

   Time: PT2M

4. Prepare the tray

   Brush the bottom and sides of the small baking tray with a generous amount of the melted butter.

   Time: PT2M

5. Layer filo and pistachio mix

   Place one sheet of filo on the tray, brush lightly with melted butter, then sprinkle a thin layer of the pistachio mixture. Repeat, brushing each sheet with butter and adding pistachios, until you have 30‑35 layers, finishing with a butter‑brushed filo sheet on top.

   Time: PT15M

6. Cut baklava

   Using a sharp knife, cut the assembled baklava into bite‑size rectangles (about 2 × 3 in). Cut all the way through to the bottom of the tray.

   Time: PT5M

7. Bake baklava

   Preheat the oven to 350°F (175°C). Place the tray in the middle rack and bake for 35 minutes, or until the top is golden‑brown and crisp.

   Time: PT35M

   Temperature: 350°F

8. Make lemon‑sugar syrup

   While the baklava bakes, combine 250 ml water, 200 g caster sugar, the zest of the lemon and its juice in a saucepan. Bring to a gentle simmer and cook for 8 minutes, stirring until the sugar fully dissolves.

   Time: PT8M

   Temperature: Medium heat

9. Pour syrup over hot baklava

   When the baklava is done, remove it from the oven. Immediately pour the hot syrup evenly over the entire tray, ensuring each cut piece is soaked.

   Time: PT5M

10. Rest and absorb

    Allow the baklava to cool completely at room temperature, then let it sit for at least 12 hours (or overnight) so the syrup is fully absorbed before serving.

    Time: PT12H

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g