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