Pistachio Baklava
Arabic food has long influenced the Malaysian food culture, especially in the southern state of Johore.
@font-face { font-family: "Courier New"; }@font-face { font-family: "Times"; }@font-face { font-family: "Wingdings"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0cm; }ul { margin-bottom: 0cm; } Ingredients for the baklava:~ Ingredients for the syrup:~
Ingredients
- pistachio nuts, chopped2 cups
- phyllo pastry sheets, thawed, separated & halved (Cover with damp cloth to prevent drying)0.5 kg
- butter, melted1 cup
- sugar0.5 cup
- cinnamon, ground0.5 tsp
- ground cloves, cloves0.5 tsp
- finely ground pistachio, as garnish3 tbsp
- Ingredients for the syrup:~
- sugar0.5 cup
- honey0.8 cup
- water1 cup
- lemon juice2 tbsp
- cinnamon stick1
- ~Method for baklava~
Instructions
- 1.
In a bowl, combine sugar, cinnamon and pistachios.
- 2.
Place a phyllo pastry sheet onto a 9"x 13" greased pan.
- 3.
Brush the pastry all over with the melted butter quickly.
- 4.
Sprinkle the pistachio mixture thinly over the buttered pastry.
- 5.
Cover the nuts with 2 layers of the phyllo pastry, brushing thoroughly on top of each layer.
- 6.
Continue this process of layering the nut layer in between 2 layers of phyllo pastry until all the pistachio mixture has been used up, spreading butter on every layer of pastry.
- 7.
Cut layered baklava pastry intp 2" diamond shapes using a sharp knife.
- 8.
Bake at 350º for 30 minutes or until brown & crisp.
- 9.
Spoon the syrup evenly over the hot baklava.
- 10.
Allow to cool for a minumum of 4 hours.
- 11.
Garnish with crushed pistachios.
- 12.
In a saucepan, combine all the syrup ingredients.
- 13.
Bring to a boil.
- 14.
Reduce to medium heat & simmer for about 10-15 minutes until syrupy, stirring occasionally.
- 15.
Remove the cinnamon stick.
- 16.
Allow to cool before pouring over the baked baklava.