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Honey Pistachio Baklava: A Delightful Middle Eastern Dessert Recipe

Baklava is a traditional Middle Eastern pastry renowned for its rich flavours and flaky texture. Layered with a mix of nuts, sweetened with syrup or honey, and enveloped in delicate sheets of filo pastry, this dessert is a celebration of culinary artistry and cultural heritage. Among the many variations of baklava, honey pistachio baklava stands out for its vibrant green pistachios and the gentle sweetness of honey. This recipe will guide you through making this exquisite dessert in your own kitchen.

Ingredients

For the Baklava:

• 250g of filo pastry (thawed if frozen)
• 200g of unsalted butter, melted
• 250g of pistachios, finely chopped (reserve a few for garnish)
• 100g of walnuts or almonds, finely chopped (optional)
• 1 teaspoon of ground cinnamon
• A pinch of salt

For the Honey Syrup:

• 200g of granulated sugar
• 100ml of water
• 150g of honey
• 1 teaspoon of vanilla extract
• 1 tablespoon of fresh lemon juice

Instructions

1. Preparing the Nut Filling:
Begin by combining the finely chopped pistachios, walnuts or almonds (if using), ground cinnamon, and a pinch of salt in a mixing bowl. This will be the delightful filling that gives your baklava its unique flavour.

2. Assembling the Baklava:
Preheat your oven to 180°C (350°F). While it’s heating, prepare a large baking tray, approximately 30cm x 20cm, greased with a little melted butter.

Unroll the filo pastry carefully, keeping it covered with a damp cloth to prevent it from drying out. Lay the first layer of filo in the baking tray and brush it generously with melted butter. Repeat this process, layering and buttering, until you have around 8-10 sheets layered at the bottom.

Once you have your base, evenly sprinkle a layer of the nut mixture over the pastry. Continue to layer another 4-5 sheets of buttered filo before adding another layer of the nut mixture. Repeat this process until you have used up all the nuts, finishing with a final 8-10 layers of buttered filo on top.

3. Cutting the Baklava:
Using a sharp knife, carefully cut the baklava into diamond or square shapes. This will help the syrup to soak in and allow for easier serving once baked.

4. Baking the Baklava:
Bake in the preheated oven for around 40-45 minutes or until the top is golden brown and crisp. Keep an eye on it towards the end to ensure it does not burn.

5. Making the Honey Syrup:
While the baklava is baking, prepare the honey syrup. In a saucepan, combine the sugar and water, bringing it to a gentle boil. Stir until the sugar has dissolved completely. Add the honey, vanilla extract, and lemon juice, then simmer for about 10 minutes. Remove from heat and allow the syrup to cool slightly.

6. Soaking the Baklava:
Once the baklava is done baking, remove it from the oven and immediately pour the warm honey syrup over the hot pastry. Allow it to sit for a few hours, or even overnight, as this will give the baklava a chance to absorb the syrup, making it irresistibly sweet and sticky.

7. Serving:
Before serving, garnish your baklava with the reserved chopped pistachios for a lovely presentation. Slice along the previously cut lines and serve at room temperature.

Conclusion

Honey pistachio baklava is not just a dessert; it’s a work of art that can take a bit of time and effort but is well worth it for the delicious results. Its flavourful filling, combined with the sweet honey syrup, makes it a perfect treat for special occasions or as a delightful sweet treat with tea or coffee. With this recipe, you can bring a piece of Middle Eastern tradition to your home and share the joy of this exquisite confection with family and friends. Enjoy!

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