Persian Pistachio Baklava

PERSIAN PISTACHIO BAKLAVA

Baklava table

INGREDIENTS

Phyllo Paper Ingredients

  • 2 eggs
  • 1 cup milk – 2%
  • Flour – 200g
  • Baking powder – 10g
  • Cooking oil – 2 tablespoons

Pistachio Filling Ingredients

  • Pistachio powder – 500g
  • Sugar powder – 200g
  • Cardamom – 2 tablespoons

Syrup Ingredients

  • Sugar – 500g
  • Water – 200g
  • Rose water – 50g
  • Lemon – 2 drops

Other Ingredients/Utensils

  • 1 egg yolk
  • brush

INSTRUCTIONS

  1. Mix milk, baking powder, oil and egg York
  2. Add flour to the mixture slowly to make dough
  3. After you make the dough, leave to rest for 3 hours in plastic wrap
  4. After 3 hours take small pieces of dough and with a rolling pin thin it out
  5. Take Phyllo dough and place into desired pan
  6. Mix pistachio filling ingredients and place a layer on the phyllo dough and spray rose water on the mix
  7. Repeat steps 5 and 6 until you’re f phyllo dough and filling ingredients
  8. Take a sharp knife and cut into desired pieces, brush the top of the phyllo paper with egg yolk
  9. Let cook in oven for 20 minutes at 350 degrees
  10. For syrup topping mix ingredients and let simmer for 10 minutes 
  11. Spread on the baked baklava and let cool
  12. Enjoy!
Bakklava lights

More Holiday Recipes

Foodie Feast Road Trip

This season, fill your holiday table with dishes from around the world

Our small historical towns are brimming with local produce, flour, meat, craft beer, wine and cider, that will check-off every ingredient needed to create an international feast.

Where to go to Fill Your Table

YDH Logo
X
X