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Easy Homemade Turkish Pistachio Baklava Recipe

Baklava, the luxurious sweet pastry, has captured the hearts of dessert lovers all around the globe. Originating from the Ottoman Empire, this rich confection is renowned for its layers of flaky phyllo pastry, chopped nuts, and syrup, making it a perfect indulgence for any occasion. Among the various iterations of baklava, the Turkish version with pistachios stands out for its vibrant colour and delightful crunch. Here’s a straightforward recipe that will allow you to create your very own baklava at home, bringing a touch of Turkish heritage to your kitchen.

Ingredients

For the Baklava:

• 250g phyllo pastry (thawed if frozen)
• 200g unsalted butter (melted)
• 200g shelled pistachios (finely chopped)
• 100g walnuts (finely chopped)
• 1 teaspoon ground cinnamon

For the Syrup:

• 300ml water
• 300g granulated sugar
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• A squeeze of lemon juice

Equipment

• A large, shallow baking dish (approximately 30x25cm)
• A pastry brush
• A sharp knife

Method

1. Prepare the Filling:
   In a mixing bowl, combine the finely chopped pistachios, walnuts, and ground cinnamon. Mix well until all the nuts are evenly coated in the spices. Set aside.

2. Prepare the Baking Dish:
   Preheat your oven to 180°C (fan oven: 160°C, gas mark 4). Grease your baking dish with a little melted butter to prevent the baklava from sticking.

3. Layer the Phyllo:
   Take one sheet of phyllo pastry and lay it on the bottom of the greased baking dish. Use the pastry brush to generously brush melted butter over the sheet. Repeat this process, layering about 8 sheets of phyllo, brushing each with butter.

4. Add the Nut Filling:
   Once you have completed your base layer, spread one-third of the nut mixture evenly over the pastry. Then, continue layering with more sheets of phyllo, applying butter to each sheet (about 4-5 sheets), before adding another layer of nuts. Repeat this process for the second third of the nut mixture.

5. Finish with Pastry:
   After adding the second layer of nuts, top with another 8-10 sheets of phyllo, again brushing each with melted butter. For a decorative finish, create a diamond or square pattern on the top layer with a sharp knife—this will make it easier to cut later.

6. Bake the Baklava:
   Place the baking dish in the preheated oven and bake for about 40-45 minutes or until the top is golden brown and crisp.

7. Prepare the Syrup:
   While your baklava is baking, prepare the syrup. In a pot, combine the water, sugar, honey, and a squeeze of lemon juice. Bring to a boil, then reduce the heat and let it simmer for around 10-15 minutes. Remove from heat and stir in the vanilla extract. Allow it to cool.

8. Syrup the Baklava:
   Once the baklava is finished baking, remove it from the oven and immediately pour the cooled syrup over the hot pastry. Allow the baklava to absorb the syrup for at least 4 hours, or ideally overnight, to let the flavours meld.

9. Serve and Enjoy:
   Cut the baklava along the pre-marked lines and serve either warm or at room temperature. The baklava can be kept in an airtight container for several days, though it is often best enjoyed fresh.

Final Thoughts

Making pistachio baklava at home may seem intimidating, but with this easy recipe, you can achieve a delightful result that rivals any traditional pastry shop. The combination of crisp phyllo, nutty filling, and sweet syrup makes it a perfect treat for special occasions, family gatherings, or simply as a sweet indulgence during your afternoon tea. Don’t be surprised if you find yourself making this delightful dessert time and again—once you share it with friends and family, they are bound to ask for seconds! Enjoy your homemade Turkish baklava; it’s a labour of love that’s truly worth every buttery, flaky bite.

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