So happy you loved the baklava so much 😍, What the secret of a crunchy baklava! Join my journey as I share all my chocolate covered, caramel drizzled, ooey gooey findings. Enjoy! The baklava tastes best when left to sit at least 8 hours before serving to give the flavors a chance to bond and get happy together. If that doesn’t talk you into making this baklava for your upcoming special occasion, I know what will; the fact that it’s SIMPLE to make, and that its actually best made a day in advance and will keep well for 10 days…that is if it lasts that long. Keep up the good work! You sure can make it in advance. the syrup and ghee are just good enough for this much phyllo and pistachio! Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners. Top with 1 cup of the ground pistachios and spread evenly. It’s my pleasure Sari! Given that Turkey is the holy shrine of baklavas, I’m taking this as a HUGE compliment. There I found the Baklavas as well and most importantly the essential Baklava sheets. As for everyone else…enjoy the ride! Butter – 65 gm. I have a quick question ..i want to make the plain classic baklava with pistachios so what would i do differently compared to the pistachio baklava recipe ? Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to a bowl. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. This Baklava recipe with rose and pistachio is featured in The Great British Baking Show airing on PBS. Thank you for sharing your talents with us – I love reading all your recipes, and I know that if you posted it, it is going to be delicious. I’ve never seen baklava so beautiful. Thank you!  So happy it came out so beautiful! Since I make the phyllo pastry, it’s soft and is cumbersome to spread out on each layer. One common remark I keep getting from people who try this, is that it tastes like they’ve been transported to Turkey. Then into the oven it goes! All images and content are owned by Cleobuttera® and are copyright protected. Thank you Zaaky! Do NOT microwave. Hi Kahi! This is just beautiful! I have made baklava before in ways that stray far from tradition. Meanwhile, grind or chop the remaining pistachios into an almost fine dust or finely chopped. Thank you so much Maya and I’m so happy too hear that you’re having great results with my recipes! (Make sure to always keep the phyllo you’re not working with covered with a layer of plastic wrap topped with a damp towel). You need the delicacy of phyllo to achieve those elegant, crispy layer. Hope that helps! Durum wheat flour; eggs and salt for the pastry; milk and semolina for the "kaymak" (Turkish clotted cream) which is added to the pistachios for the filling; and clarified butter are also needed to make baklava, which is one of the most popular desserts of Turkish cuisine. Happy first day of Ramadan to all those who celebrate! Or maybe that it will make you the the star of the crowd, or in that case, the “diamond.”  Get it? Pistachios are so pretty here- love the color and texture they add, as well as that lovely earthy and nutty flavor . One only thing that I would like to point out, baking for 1 1/2 to 1 3/4 hours for 150C seems too much. Learn how your comment data is processed. Otherwise it is considered a violation of intellectual property. 5 cups Pistachio. How to make perfect Turkish foods in traditional way. Or maybe fill it with a mehalabeya-style cream filling instead of fresh? Pure DECADENCE, Tasbih! Let’s face it, pistachios are crazy expensive.  I use a mixture of pistachios and almonds but you can use any … Brush the remaining ghee/clarified butter (which should be around 4 tablespoons) over the surface. This is a perfect recipe of Bkalava! We enjoy Middle Eastern desserts year round, but in Ramadan…they’re extra special. This post may contain affiliate links. I’m from Dallas, Texas and want to make a batch for my sweet neighbors who celebrate Ramadan. I’m telling you its worth the trip Iram! And word of the wise…try this ice cream sandwiched between it! Or the fact that its packed with 3 generous cups of pistachios, and that each bite is contradictorily light in texture, yet rich in flavor. Turkish Pistachio baklava using phyllo sheet.. You are going to love these easy version of crunchy baklava with the phyllo sheets. That’s so great to hear! It’s always so great to have people from all walks of life and different cultures break boundaries and come together through a common interest, which in this case is the love of baking and good food. The process of making baklava, as mentioned earlier, is pretty simple…its only a matter of assembly. This year I’m showering the Holy Month with 14 mouthwatering Middle Eastern and Mediterranean desserts that will make your iftar a little sweeter. Much love from Cairo! See more ideas about Turkish recipes Thank you so much for the response Tasbih! Hi! Once it reaches that golden perfection, which takes around 1 1/2 hours, take it out of the oven, and immediately pour that fragrant orange blossom syrup between the cut lines and over the top. However, I was wondering if I could try it with samosa pastry sheets instead of the phyllo. Instead of orange blossom water, I used a mixture of cinnamon stick and cardamom in 1/4 cup hot water steeped it like tea and added 1 tablespoon of the water to my syrup for the walnut ones and used Vanilla in my Pecan syrup. Unfortunately I don’t think samosa sheets would be a good substitute. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Turkish Baklava with buttery, flaky puff pastry soaked in honey and sugar with tender pistachios stuffed between layers of dough. Pour mixture over puff pastry sheets in dish. Repeat this process, but this time around place only 6 sheets of phyllo, another cup of pistachios, 6 more phyllo, the last cup of pistachio, then top with the remaining 10 sheets of phyllo. We covered everything, from tea time to making Turkish coffee, eating Turkish Delight candy, grilling lamb kebabs and baking some of Turkey’s finest desserts. Apr 6, 2016 - This Pin was discovered by Denise Abode. You can easily omit it & still get a pretty amazing tasting baklava. That type withstands the heat. I’ve actually included instructions in the Nutella baklava recipe on how to convert it to fit a rectangular pan, so you could use it as a guide. I wanted to ask you, if i were to make it with heavy cream (eshta) as well as pistachio would that change anything in the cooking time? Thank you so much for your sweet comment. Discover (and save!) Melt the 1 1/2 cups (340g/ 12oz) butter slowly over medium low heat until the milk solids have separated from the butterfat. It was my first attempt of baklava so I was super nervous, especially as I made it the day before Eid! Place 1 rolled sheet of puff pastry into pan then grease pastry sheet with butter. Thank you so much for your amazing feedback and for sharing your gorgeous photos with us 😊. I have a baklava recipe that uses Nutella that is just divine; here’s the link: https://cleobuttera.com/middle-eastern/nutella-hazelnut-baklava-pie/ He was so thrilled with it, he took it to all his friends and told them his wife makes baklava as good as you can find in pastry shops in the Middle East. Thank you Ali! I can’t wait to try this recipe! May 5, 2016 - Easy Turkish Pistachio Baklava Recipe #turkishbaklava #pistachiobaklava #baklavarecipe Always keep the phyllo you're not working with covered with a layer of plastic wrap topped with a damp towel. The chocolate baklava sounds amazing! By the end of his stay, we made it — and not just once, but a few times! I love baklava but have never attempted to make it. Plus…recipe VIDEO included! Can I  substitute honey instead of sugar?Â, Hi Rose! Discover (and save!) However, this time it turned out too flaky..the pieces kept coming off ( picture attached). This dish is pretty simple to make. Can not wait to try more recipes! It is baked at 150 degrees celsius. That is if you already syrup from my Big Batch Sugar Syrup lying around. Orange blossom water adds a subtle floral note that compliments the taste of pistachios. To make the sugar syrup, place 600 ml of water and the sugar into a medium-sized pot and cook over a medium heat. Patience. The key to making this Turkish Pistachio Baklava is to use a good quality puff pastry. Now I want to try making it myself! Make sure that the phyllo is fully thawed before using. Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer … I’ve tried a few and they’ve all been a huge success 😀 Hello and thank you for visiting Swanky Recipes. What a pleasure?! It is very difficult not to fall in love with this dessert that carries the traces of Ottoman cuisine .. Hi Noha! That’s always my favorite thing to hear. Original recipes and creations of this site are intended for personal and home use. Really happy to hear that these made your eid a little extra special Loreiza! This Baklava recipe Thank you so much for taking the time to write it and for sharing your gorgeous with everyone. This recipe looks amazing! Orange blossom is very floral, while orange is citric, which I don’t think will work nicely with the pistachios. ;). Four? In this Ramadan, I want to try your recipe. Your email address will not be published. EVERYONE absolutely loved it! The top of the puff pastry should be light golden color and the papers should appear crispy. All Rights Reserved. Will it be okay if I make it tomorrow (Thursday) or will it be soft by Saturday. Pingback: My First Time Making Baklava - Little Life Things Food, Pingback: Pistachio Baklava – Bestfoodmody. Sure, corn syrup would work here! Ramadan Mubarak Tasbih!!! Turkish Baklava also known as Pistachio Baklava or Fistikli Baklava, is filled with pistachios. It’s a lot bigger in size though, so what it lacks in count, makes up for it in size, which is eventually trimmed off anyway. I’m really happy to hear that it was enjoyed. Thank you so much for taking the time to put together such a remarkable blog & providing your followers step by step recipes. Will follow you now religiously ~ LOL! Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. I'm obsessed with perfecting dessert recipes so you don't have to. If possible how do I store it until Saturday to retain its crispness. Place the last puff pastry on top and pour remaining butter on top. Immediately after removing the baklava from oven, pour the cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. I actually did make it for Eid but just had to use 1 1lb (454g) box of Athens brand phyllo that’s available here in the US, and still had some sheets to spare….It was the best baklava I’ve ever made – I think I ate most of it…. For this recipe, I ordered pistachios from Turkey, which seems to make all the difference. Glucose syrup is added to the syrup to reduce the chance of crystalizing, resulting in a baklava with a longer shelf life. Your baklava actually looks amazing! Among the Turks the biggest debate over baklava seems to be the stuffing: some like walnut and some pistachio, and it can be a heated one. Happy ramadan Recipe adapted with changes from The America's Test Kitchen Family Baking Book. Leave it in the refrigerator overnight or on the countertop for four to five hours. Thank you so much Huriya! It’s very difficult to find that in my country. Baklava is a rich, sweet Middle Eastern pastry made from layers of filo filled with chopped nuts and sweetened with honey or syrup. Required fields are marked *. Preheat oven to 300 degrees F. On a lightly floured surface, roll all 4 puff pastry sheets to fit a 9 x … Still simple enough. Get Richard's recipe at PBS Food. You should end up with about 1 1/8 cup (255g/ 9oz) clarified butter. I do not celebrate Ramadan as I am Irish and not of the faith, but I think you’ve made created a new religion for me to follow…your blog and the beautiful and simply mouth-watering food you create! My grandma would serve this rich dessert for Christmas and it always made the menu for Easter. Thank you so much for the amazing recipe! I hope you get a chance to try this recipe…it’s really good. Plus…recipe VIDEO included! This Baklava recipe reigns from Turkey were the best pistachios in the world are found. Layer the remaining 10 sheets of phyllo into the pan using the nicest, most intact sheets, brushing each layer, except the final layer, with more ghee/ clarified butter. Your email address will not be published. The baklava tastes best after it has sat for 8 hours upon cooling, so plan ahead! I have watched my Iraqi aunt make baklava and it was a lovely experience! your own Pins on Pinterest I am a visual learner so your videos are spot on! Hi I Maya, I think you might need to increase the Nutella amount as this one has more surface area to be covered. Of course, homemade puff pastry or phyllo dough would be wonderful, but the frozen puff pastry in today’s grocery store is pretty good and will be excellent for this recipe. Serve for Easter, Christmas or any holiday. Their significance precedes their obvious sweetness and beautiful nostalgia. Now’s the time to brush the top layer with a good amount of ghee/clarified butter. Love your recipes they look absolutely mouthwatering and devine and some of them are unbelievably easy Lol! The recipe calls for a total of 1 kilo of phyllo so that’s 2 (500g/ 1lb) not 8oz packages…my bad 🙈 Sorry for the confusion. Thanks alot. Coming from Turkish, that means EVERYTHING! Check it out! This one looks DELICIOUS and I wanna give it a go, but I was wondering if I can substitute pistachios with chocolate and how much I would use of it. Thank you so much Lena! Bake the baklava until golden and crisp, about 1 1/2 to 1 3/4 hours (I do 1 3/4 hours), rotating the pan halfway through baking. Baklava coated with clarified butter (or ghee) will evenly brown, won’t burn and better yet, will keep longer without turning rancid. They look absolutely wonderful and I love the rose petals that you’ve added. Thank you for taking the fear out of trying to make dessert. Best of luck and enjoy 😊. Thank you for sharing this recipe and it really made my day (and my friends as well!). They were amazed. Hi… Just beautiful! I love your blog and I am always glad to see your recipes. Jan 20, 2016 - This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul As for phyllo, I use Al Sonbula. Could you tell me what size pan you used? And if that doesn’t convince you to make this recipe, I don’t know what will. It’s just a winner in every way, shape or form! Beautiful! Yours looks so good! 2 tbsp Water. Love your receipes so much and love how you easily illustrate the steps Thank you so much! Salam Zainab. Thank you so much for all your kind words; I’m really humbled by them. I add almonds for two reasons, I love almonds and to make it less expensive. Good baklava is sweet, but not cloying, and moist, but not soggy, regardless of where it’s from (although I do think that Turkish baklava is typically more wet than Greek baklava in my experience).
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