Turkish Baklava with Pistachios and Lemon Syrup

Name: Turkish Baklava with Pistachios and Lemon Syrup
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 16 servings
Ingredients: 450 g Frozen phyllo dough (thawed); 250 g Unsalted butter, melted; 350 g Raw pistachios, finely ground; 400 g Granulated sugar (for syrup); 350 ml Water (for syrup); 1 whole Lemon (juice and zest for syrup); 1 tsp Ground cinnamon (optional)

Difficulty

medium

Time

1h 50m

Price Category

average

Calories

Very High

Dive into the sweet flavors of the Middle East with this classic Turkish Baklava, made irresistible by crispy layers of pastry, a rich pistachio filling, and fragrant lemon syrup. This dessert is a perfect choice for special occasions or simply when you crave a comforting sweet treat. Although its preparation is time-consuming, the end result is worth every effort, guaranteed to enchant your taste buds. Make this heavenly delicacy at home and bring the atmosphere of Turkish bazaars into your kitchen!

ingredients

16 Servings

450 g Frozen phyllo dough (thawed)250 g Unsalted butter, melted350 g Raw pistachios, finely ground400 g Granulated sugar (for syrup)350 ml Water (for syrup)1 whole Lemon (juice and zest for syrup)1 tsp Ground cinnamon (optional)

Steps

Prepare the Syrup

In a saucepan, combine sugar, water, lemon juice, and lemon zest. Bring to a boil, then reduce heat to medium and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.

Prepare Pistachios

In a bowl, mix the finely ground pistachios with ground cinnamon (if using). Melt the butter in a small pot.

Layering

Preheat your oven to 175°C (350°F). Grease a 23x33 cm (9x13 inch) baking pan with melted butter. Lay 8-10 sheets of phyllo dough in the bottom of the pan, brushing each sheet lightly with melted butter. Spread half of the pistachio filling evenly over the phyllo. Add another 6-8 sheets of phyllo, buttering each, then spread the remaining pistachios. Cover with the remaining 8-10 buttered phyllo sheets.

Bake and Syrup

Using a sharp knife, cut the baklava into diamond or square shapes, but do not cut all the way through to the bottom. Bake in the preheated oven for 45-55 minutes, or until golden brown and crispy. As soon as you remove it from the oven, immediately pour the cold syrup over the hot baklava. Let it sit for at least 4-6 hours, but ideally overnight, for the syrup to be fully absorbed.

Serve

Before serving, garnish with finely chopped pistachios. Enjoy this wonderful Turkish dessert!

Extra Tips

► Phyllo dough dries out quickly, so always keep it covered with a damp kitchen towel while you work with it.

► Always pour cold syrup over hot baklava; this ensures it becomes truly crispy and absorbs the sweet liquid well.

► Baklava is best if it sits overnight in the syrup, allowing the flavors to meld and the pastry to soak through perfectly.

Nutrition

	Per 100g	Per Serving 90g
Calories	480 kcal	432 kcal
Protein	6 g	5.4 g
Fat	28 g	25.2 g
Carbohydrate	52 g	46.8 g
Fiber	2 g	1.8 g
Sugar	35 g	31.5 g