Pistachio baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio baklava Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Pistachio baklava.







End your Springtime barbecue feast with this delicious, exotic treat.







Makes 35 pieces







Ingredients







4 x 80g packets pistachio kernels



1/4 cup caster sugar



1/4 teaspoon rosewater essence



375g packet filo pastry



250g unsalted butter, melted







Rosewater syrup



2 cups caster sugar



1/4 teaspoon rosewater essence







Method







1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.







2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.







3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.







4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.







5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.







6. Pour over hot baklava. Cool completely. Serve.







Source



Super Food Ideas - November 2010, Page 77



Recipe by Emma Braz



  







Save and share Pistachio baklava recipe







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Pistachio baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio baklava Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Pistachio baklava.



End your Springtime barbecue feast with this delicious, exotic treat.



Makes 35 pieces



Ingredients



4 x 80g packets pistachio kernels

1/4 cup caster sugar

1/4 teaspoon rosewater essence

375g packet filo pastry

250g unsalted butter, melted



Rosewater syrup

2 cups caster sugar

1/4 teaspoon rosewater essence



Method



1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.



2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.



3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.



4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.



5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.



6. Pour over hot baklava. Cool completely. Serve.



Source

Super Food Ideas - November 2010, Page 77

Recipe by Emma Braz

Save and share Pistachio baklava recipe



Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mixed-Nut Honey Baklava ٌRecipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed-Nut Honey Baklava Recipe. Enjoy traditional Middle Eastern desserts and learn how to make Mixed-Nut Honey Baklava.  



Cook Time: 1 hr 30 min

Level: Intermediate

Yield: 96 (1 1/2-inch) pieces



Ingredients



Baklava

12 dried calamyra figs, diced 1/4-inch

1/2 cup dark rum

1 1/2 cups toasted walnut pieces, chopped

1 1/2 cups toasted unblanched almonds, chopped

1 1/2 cups unsalted butter (3 sticks)

4 ounces bittersweet chocolate, diced 1/4-inch

1/3 cup sugar

1 tablespoon ground cinnamon

2 teaspoons ground cardamom

1/2 teaspoon ground cloves

1 (1 pound) boxes phyllo dough (about 48 sheets)

Syrup

1 cup sugar

1 cup honey (preferably orange blossom), plus more for drizzling

1/2 cup water

Juice of 1 large lemon (about 3 tablespoons)



Directions



Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.



Preheat the oven to 350 degrees F.



Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.



Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.



Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.



Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.



While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.



Store the baklava in a sealed container for up to 1 week.



From Food Network Kitchens






Save and share Mixed-Nut Honey Baklava ٌRecipe



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