Ingredients:
– 20 sheets filo pastry (at least 46 x 23cm wide)
– 375g pistachio
– 200g unsalted butter, just melted
– 2/3 cup caster sugar
– 1.3 tablespoons lemon juice
– 1/2 cup water
– 1/3 cup honey
Method
- preheat the oven to 160
- Blitz the pistachio in the food processor for 10 seconds until crumbed (not powder)
- line a 23x23cm tin with baking paper. Brush with butter
- Stick 10 pieces of filo pastry together by layering each layer with butter
- Separately, stick 5 pieces of filo pastry together by layering with butter
- repeat step 5 so you should have 1 x 10 layered filo pastry and 2 x 5 layered filo pastry. Cut into 23 x 23cm square to fit the pan. You should have 6 squares total, 2 with 10 layers each and 4 with 5 layers each
- Start layering the baklava in the pan:
butter
10 sheets of filo pastry
butter
1/2 cup pistachio
butter
5 sheets filo pastry
butter
1/2 cup pistachio
5 sheets filo pastry
butter
1/2 cup pistachio
5 sheets filo pastry
butter
1/2 cup pistachio
5 sheets filo pastry
butter
1/2 cup pistachio
butter
10 sheets of filo pastry
- Cut Baklava into squares
- Bake for 1hour and 10 mins until golden
- Make syrup while the baklava is baking so it has time to cool. Place 2/3 cup sugar, 1.3 tablespoons lemon juice, 1/2 cup water and 1/3 cup honey into a saucepan and bring to a simmer. Simmer for 3 minutes
- Remove baklava from oven and immediately pour syrup over the top. Should sizzle and crack
- leave on counter overnight to soak
