Persian Pistachio Baklava

This article is an oldie but a goodie!

Posted: November 7, 2019

Our blog is chock full of great ideas for fun things to see and do in York Durham and Headwaters. We are always adding new content and updating old posts, but sometimes you might stumble upon something from our vault. If this article has inspired you to hit the road, be sure to double-check that the featured stops in this post are still welcoming visitors.

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 yolk
  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’ve used all the 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!
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