PISTACHIO, ALMOND, LEMON & ROSE BAKLAVA
Wrap up a Middle Eastern or Turkish-inspired menu with fragrant homemade baklava for dessert. Diana Henry's recipe features pistachio, almond, rose and lemon flavours
Provided by Diana Henry
Categories Dessert
Time 1h45m
Yield Makes around 25-30 pieces
Number Of Ingredients 8
Steps:
- Mix the ground almonds and chopped pistachios in a bowl, reserving 3 tbsp of the pistachios to garnish. Stir in the finely grated lemon zest, the 3 tbsp of sugar and 5 tbsp of the melted butter. Heat the oven to 180C/160C fan/gas 4. Brush the inside of a roasting or baking tin (30 x 20cm) with the butter.
- Whatever size of filo sheets you have, cut them to fit the tin. Lay one sheet of filo in it, butter it, and keep going until you have 6 sheets of filo. Spoon the nut mixture on top and press down with the back of a spoon, like making a biscuit base, then put 8 filo sheets on the top, again buttering each one. Using a sharp knife, cut a diamond trellis on top, then bake in the oven for 1 hr until golden brown.
- Make the syrup by putting the sugar, lemon juice and strips of zest into a saucepan with 250ml water. Bring to a boil, stirring to help the sugar dissolve, then turn the heat down a little and simmer for 10 mins. The mixture will look quite syrupy. Remove the lemon zest and add the rosewater to taste.
- While the baklava and the syrup are still warm, pour the syrup carefully over the pastry. Return the baklava to the oven for 5 more mins.
- Sprinkle the remaining pistachios over the baklava, then leave to cool overnight - so that the baklava can absorb all the syrup. If you're making this for a special occasion, it's nice to scatter over some torn rose petals (they have to be small pieces) just before serving.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON-PISTACHIO BAKLAVA
Make and share this Lemon-Pistachio Baklava recipe from Food.com.
Provided by seahorse73
Categories Bar Cookie
Time 1h30m
Yield 48 bars
Number Of Ingredients 11
Steps:
- Combine all syrup ingredients in medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.
- Cool.
- (Syrup will thicken as it cools.) Place half of the pistachios in food processor; process until finely chopped.
- Repeat with remaining pistachios.
- In medium bowl, combine all filling ingredients.
- Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top.
- Pour clear butter into small cup; discard remaining milky substance at bottom.
- Heat oven to 350°F.
- Butter 13x9-inch baking pan.
- Unroll phyllo onto cutting board; cut to 13x9 inches.
- Discard excess phyllo, or reserve for another use.
- Cover phyllo with large dry towel.
- Lay 1 phyllo sheet in bottom of pan; brush with butter.
- Repeat, using 12 phyllo sheets.
- Evenly sprinkle filling over phyllo.
- Top with remaining 12 phyllo sheets, brushing each layer with butter.
- Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom.
- Cut diagonally to create diamond shapes, or cut into squares.
- Bake 25 to 30 minutes or until slightly puffed and light golden brown.
- Place on wire rack; immediately pour cooled syrup over baklava.
- Cool completely.
- TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.
Nutrition Facts : Calories 115.3, Fat 6.7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 46.6, Carbohydrate 12.8, Fiber 0.7, Sugar 6.7, Protein 1.8
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