196 – Pistachio Bakalawa (Baklava)Recipe
- 16 oz (450 grams) roasted (or raw) unsalted pistachios
- 1/2 cup (100 grams) granulated white sugar
- 1/2 teaspoon ground cinnamon
- 2 sticks (250 grams) butter
- 1 cup (300 grams) honey
- 1/2 cup (50 grams) granulated white sugar
- 1 tablespoon of lemon juice
- 4 cardamom pods, 10 whole cloves, and 1 cinnamon stick
- 1/2 cup (120 ml) water
- 2 tablespoons of orange blossom water (or 1 tablespoon of rose water)
- 1 pack of phyllo dough
Step 1: Mixing the Filling
1- Place the pistachios, white sugar, and ground cinnamon in a food mixer and pulse to chop. Keep the pistachios into small chunks to get a crunchy texture in the baklawa.
Note: you can replace the pistachios with blanched almonds, wanuts, etc.
Step 2: Shaping and Baking the Baklawa
1- Preheat your oven to 400 F degrees (200 C).
1- Melt the butter.
3- Brush a baking pan with melted butter then place a sheet of phyllo dough. Brush the phyllo dough with melted butter. Add nother phyllo sheet and brush with melted butter again. Continue until 16 phyllo dough sheets are stacked.
4- Spread evenly the pistachio filling in the center. Note that depending on the size of your baking pan, you many not use all the filling – keep the rest in a sealed plastic bag in the fridge.
5- Using scissors, cut the dough hanging from the pan edges, then push the tips towards the center. Brush with melted butter.
6- Cover the filling with another 16 sheets of phyllo dough, each brushed with melted butter.
7- Cut the hanging edges of dough and tuck in.
8- Using a sharp knife, cut diagonals in the baklawa pie.
9- Place the baklawa in the oven and bake for 35-40 minutes or until the top becomes golden brown.
Step 3: Making the syrup
1- While the baklawa is baking, prepare the syrup.
2- In a saucepan, add the honey, sugar, lemon juice, cardamom pods, whole cloves, cinnamon stick, and orange blossom water.
3- Cook the ingredients on medium heat until the sugar is completely dissolved. Stir from time to time with a wooden spoon.
4- Once the sugar is dissolved and the syrup starts bubbling, reduce the heat to low and let the syrup simmer until the baklawa is ready.
Step 4: Final steps
1- Remove the baklawa from the oven once done.
2- Pour the syrup in a jar and remove all the whole spices. The syrup should be warm.
3- Pour the syrup in the baklawa immediately after removing it from the oven. Pour just enough syrup to soak the baklawa – the amount of syrup used will depend on the size of the baklawa you are making (width and length of your pan).
4- Let the bakalwa sit on your kitchen counter, uncovered, for 4 hours until it soaks all the syrup then place it in the fridge for at least 1 hour before serving.
5- Serve the baklawa with Moroccan mint tea!