Try this Greek baklava with pistachio recipe
Greek baklava is a rich, sweet pastry made of layers of filo filled with chopped pistachios and sweetened with syrup. Originating from the Ottoman Empire, it has become a beloved dessert in Greece and the Middle East. Its unique combination of flaky texture, nutty crunch, and sweet syrup makes it a distinctive treat. Let's get cooking and bring this delightful dish to your table.
Gather the following ingredients
To make this vegetarian and eggless Greek baklava, you will need one package of filo dough (thawed), two cups of chopped pistachios, one cup of melted butter, and one teaspoon of ground cinnamon. For the syrup, gather one cup of water, one cup of sugar, half a cup of honey, and two tablespoons of lemon juice. Ensure all ingredients are at room temperature to facilitate easier handling.
Preparing the filo layers
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a nine-by-13-inch baking pan lightly. Unroll the filo dough and cut it to fit your pan, if necessary. Cover the sheets with a damp towel to prevent them from drying out. Place two sheets in the bottom of your pan and brush generously with melted butter. Repeat until you have eight layers.
Adding pistachio filling
Mix chopped pistachios with ground cinnamon for your filling. Sprinkle an even layer over your prepared filo in the pan. Cover the pistachios with two more sheets of filo dough, buttering each layer as before. Continue layering pistachios and filo until all the nuts are used up, finishing with about six layers of filo on top.
Baking your baklava
Before baking, cut the baklava into squares or diamonds with a sharp knife for easier serving later. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 50 minutes. The goal is a golden brown and crisp finish. This step is key to achieving the perfect texture and look for your baklava, ensuring it's a delightful treat.
Preparing syrup & final touches
While the baklava bakes, start the syrup by boiling water and sugar until dissolved. Add honey and lemon juice, then simmer for 20 minutes until it thickens slightly. Once the baklava is baked, pour the cooled syrup over it slowly, ensuring even soaking. Let it cool completely before serving. This version keeps traditional flavors while being suitable for more dietary preferences.
