Prep
30m
Cook
45m
Makes
24 pieces
Pistachio Baklava is an exquisite pastry made of thin layers of crispy filo dough, filled with a finely ground pistachio and cinnamon mixture. After baking, it is generously drizzled with a honey and orange blossom water syrup, creating an irresistibly sweet and fragrant dessert, perfect for special occasions or to accompany a mint tea.
Ingredients (10)
1 package of filo dough (about 16 sheets)
1 cup unsalted butter (melted)
2 cups ground pistachios
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup water
1/2 cup honey
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon orange blossom water (optional)
Steps (5)
Prepare the Nut Filling: In a bowl, mix the ground pistachios, 1/4 cup of sugar, and ground cinnamon until well combined.
Prepare the Filo Dough: Lay out one sheet of filo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat until you have 8 layers.
Layer the Baklava: Spread a thin layer of the pistachio mixture over the filo dough. Add another 8 layers of filo dough, each brushed with butter. Repeat the layering process until all the pistachio mixture is used, finishing with a top layer of filo dough.
Cut the Baklava: Using a sharp knife, cut the layered filo dough into diamond or square shapes.
Bake: Place the baklava in a preheated oven at 350°F (175°C) and bake for 45 minutes, or until golden brown and crispy.
Prepare the Syrup: While the baklava is baking, combine the remaining sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and stir in the vanilla extract and orange blossom water (if using). Let the syrup cool slightly.
Add the Syrup: As soon as the baklava comes out of the oven, pour the warm syrup evenly over the top. Let it soak in and cool completely before serving.
Additional tips
- Keep Filo Dough Covered: Filo dough dries out quickly, so keep it covered with a damp cloth while working.
- Use Fresh Pistachios: For the best flavor, use fresh, high-quality pistachios.
- Serve at Room Temperature: Baklava is best enjoyed at room temperature after the syrup has fully soaked in.
The Origins of Baklava
Baklava is a traditional dessert with a rich and complex history, claimed by several cultures. Let’s explore its origins:
Ottoman Empire
Baklava is often associated with the Ottoman Empire, where it was a popular dessert in imperial palaces. The Ottomans perfected the recipe and spread it across the regions they controlled, including the Middle East, the Balkans, and North Africa.
Greek Influence
The term “baklava” itself has Greek origins, derived from the Greek word “βακλαβάς” (baklavas). The Greeks adopted and adapted the recipe, making it a key element of their traditional cuisine.
Assyrian Hypothesis
Some historians suggest that baklava might have even older roots, dating back to the Assyrian Empire in the 8th century BCE. The Assyrians are believed to have prepared a primitive version of this dessert by layering flatbread with nuts and honey.
Evolution and Variants
Baklava has evolved over the centuries, with each culture adding its unique touch. For example, in Turkey, it is often made with pistachios, while in Greece, walnuts and honey are the main ingredients. In the Middle East, you can find variations with almonds and spices.
Conclusion
Baklava is a perfect example of how cultures can influence each other and create culinary masterpieces that transcend borders and time. Whether you enjoy a Turkish, Greek, or Middle Eastern version, each bite of baklava is a journey through history.
For more detailed information, you can visit these sources: