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

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!