Updated: Jun 8
Baklava - A crunchy crispy nutty sweet divine dessert! Though the origin is widely disputed, I personally call it Turkish simply because we mostly have Turks selling baklava. Although many say baklava is from the Ottoman Empire ,It is refuted by the Greeks! End of the day what matters is food, taste and the urge to make it at home. Not because we are confined to our homes but because baklava is a very easy dessert and homemade is always the best. Unless you are in Turkey or Greece :)
While I have been living in the Middle East for nearly two decades now, the love for baklava developed only a decade ago, when I was on a walking trip in Istanbul and food was the core topic. I had seen how baklava was made and how delicious it tastes.Just had to try it at home! I have tried three times so far and last 2 were perfect. First one was a total failure, but then we learn from our mistakes!
I follow a very basic recipe, though there are several versions to make these delicious little bite size baklava with many other stuffings besides Pistachios. I have Easy access to phyllo dough so the making of baklava is even more easier.
Glad to share my recipe with you
Phyllo sheets roll
100gm coarsely ground pistachio
4tb melted butter or ghee
3/4 cup sugar
Half cup water
One tsp lime juice
One tsp orange blossom (optional)
9inch baking dish
1 - Thaw phyllo sheets in the fridge overnight. The roll I get has 20 sheets.
Prepare the sugar syrup
empty sugar and water in a sauce pan and bring to boil
Add lime juice and orange blossom. You may even use rose water.
You are looking for the sugar to melt completely and not a one string consistency. Let it cool down completely
2 - lay out the sheets on working surface and cut the sheets to fit the size of your baking dish. I place the baking dish on the sheets and cut out the bottom shape so it fits well.
3 - grease the baking dish with butter, lay two sheets as first layer. Brush well with butter. Lay second layer (2sheets), brush with butter. Repeat this for 5 layers (10sheets). After each layer brush butter
4 - add the pistachio and spread it well to covers the surface.
5 - repeat five layers of phyllo sheets with two sheets per layer. Brush butter after each sheet. Using a sharp knife carefully cut the layers into bite size pieces. I wanted to cut little bigger pieces. You may make it smaller too.
6 - finally pour some melted butter over the last layer.
7 - pre heat the oven at 180C gas. Place the baking dish in the oven and bake for 20-25 mins or until the top of the sheets start to brown
8 - remove from the oven and immediately pour over the sugar syrup that should be at room temperature. Garnish each puffs with some ground pistachios.
Let it sit for 10-15mins before serving your homemade baklava.