Baklava

Ingredients

• Butter4 tablespoon (120 g)
• Pistachios1.5 cup w/o shell (195 g)
• Phyllo Dough12 sheet (300 g)
• Lemon Juice1 tablespoon (15 g)
• Water7 tablespoon (105 ml)
• Granulated Sugar1/2 cup (100 g)

Instructions

1. 1

   Step 1

   Melt the butter and crush the pistachios. Set aside.

2. 2

   Step 2

   Use a 10x8-inch (25x20-cm) rectangular baking pan.

3. 3

   Step 3

   Cut the phyllo dough to the size of the baking pan. You should have 24 layers.

4. 4

   Step 4

   Spread butter on the base and place a sheet of filo dough on top.

5. 5

   Step 5

   Repeat until you have 8 sheets of filo dough.

6. 6

   Step 6

   Add half of the pistachios and spread over the surface.

7. 7

   Step 7

   Cover with a sheet of phyllo dough, brush with butter and cover again with the phyllo dough. Repeat until you have 8 sheets.

8. 8

   Step 8

   Add the remaining pistachios and spread over the surface.

9. 9

   Step 9

   Cover again with the remaining butter and phyllo dough.

10. 10

    Step 10

    Cut into 16 pieces and cover with the remaining butter. Bake at 356 °F (180 °C) for 25 - 30 minutes.

11. 11

    Step 11

    For the syrup: In a pot, add the water and sugar and boil for 3 minutes.

12. 12

    Step 12

    Add the lemon juice, mix and turn off.

13. 13

    Step 13

    Pour the hot syrup over the baked dough and let stand for 30 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baklava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.